I limit them because I prefer a scraping to slavering them on (admittedly, probably after years of trying to have a low fat diet, I’m now used to it). Probably shouldn’t have bothered describing them like that, just saying butter and peanut butter.Why are you limiting things unlikely to be a problem? Butter and marmite, peanut butter, being low carb, don't really need to be limited, but although you love toast - I suspect it isn't mutual.
It would do the same to me - I am making linseed bread at the moment. I still need to tweak the recipe a bit, but it is looking more like normal bread each time I try a different setting on the breadmaker or alter the recipe just a little.I limit them because I prefer a scraping to slavering them on (admittedly, probably after years of trying to have a low fat diet, I’m now used to it). Probably shouldn’t have bothered describing them like that, just saying butter and peanut butter.
However as far as the toast is concerned, the bread described puts my blood sugar up to anywhere between 6.2 and 6.9. I slice it on a bread slicer and it’s about 0.5 centimetres wide!
So true..... but really the only bread that suits bacon is bog standard white that's been toasted golden brown.
All together now Ahhhhhhhhhhhhhhhhhhhhhhh.😛
I enjoy my Burgen loaf with most things but.....???