leftover homemade bread from the other day)3: Cut bread circles and place them in the bottom of the muffin cups (I used the
4: Put your chopped veggie and herbs over the bread
7: Refrigerate at least 2 hours -24 hours (the bread needs time to soak up the juices and the salt needs time to work into the veggies and release their juices)
8: Preheat oven to 325 degrees and cover your pan with parchment paper and bake for about 30 minutes covered and then about 20-30 minutes uncovered....until a knife inserted into the center comes out clean
9: Let them set in the pan for a couple minutes then remove them to a cooling rack
- Homestead Roots
- My tremendously supportive husband & I have 3 wonderful children, 1 dog, 12 laying hens, 2 dairy goats, 3 bee hives, and a 2000 sq foot vegetable garden on a small 1/4 acre lot in the city. In the center of it all is our small 1,000 sq foot house purchased in 2008 as a foreclosure that we fully renovated to host our growing family, home school adventures, and small home business (CozyLeaf.com). We have a desire to learn a path to self sufficiency finding ways to be good stewards of the resources God has given us. We want to learn to live with less as we laydown roots to our little homestead.