This is a nutrient dense, fairly low carb, very satisfying breakfast. This would be great for breakfast before a long day of snowmobiling or hunting. The kids love these spread with a thin layer of jam spread over them and rolled up.
1 cup white whole wheat flour
1/2 tsp salt
1 cup (8oz.) sour cream
1 cup 4% cottage cheese
4 eggs, lightly beaten
In a large bowl, combine the flour, sugar, and salt. Stir in the sour cream, cottage cheese and eggs until blended.
Pour batter by 1/4 cupfull onto greased hot griddle. Turn when bubbles form on top.
I have been known to serve this for a quick dinner in desperate situations!!!
This recipe is adapted from a Taste of Home recipe.
Sunday, October 3, 2010
Frozen "Mounds" Candy bar bites
1/3 cup unsweetened coconut flakes (dessicated coconut)
1/2 cup of coconut oil
1/4 cup honey (raw is nice)
1 tsp. almond extract
1/2 cup chopped almonds
1. Melt the coconut oil and honey over low heat just until soft enough to stir together. Don't liquify. Whisk with fork to combine. Add the almond extract and chopped nuts.
2. Take out a mini-muffin tin. In each compartment, place about 1/2 Tbsp. of coconut oil mixture. Sprinkle with coconut flakes. Place in freezer on a flat surface for about 30 minutes.
Chocolate sauce:
3/4 cup cocoa powder (not dutch process)
1/4 cup honey
1 cup coconut oil
1 Tbsp. vanilla extract
3. Combine these 4 ingredients in a 2 cup glass measuring cup and place in a pot of simmering water. Heat until everything is just melted and remove from heat. Either whisk briskly or use hand blender to combine well.
4. Take out your muffin tins with coconut mixture and divide chocolate sauce over it. About 1 Tbsp. per compartment.
5. Put back into freezer and freeze until hard. When solid you can pop them out and chop into pieces and store in a container. They need to be stored in the freezer since they melt quickly.
This recipe is based on a similar recipe here: www.thenourishinggourmet.com
This is a great way to have a treat that gets you your dose of coconut oil for the day.
I like the chopped nuts option especially for kids (unlike the original recipe).
Good luck!
1/2 cup of coconut oil
1/4 cup honey (raw is nice)
1 tsp. almond extract
1/2 cup chopped almonds
1. Melt the coconut oil and honey over low heat just until soft enough to stir together. Don't liquify. Whisk with fork to combine. Add the almond extract and chopped nuts.
2. Take out a mini-muffin tin. In each compartment, place about 1/2 Tbsp. of coconut oil mixture. Sprinkle with coconut flakes. Place in freezer on a flat surface for about 30 minutes.
Chocolate sauce:
3/4 cup cocoa powder (not dutch process)
1/4 cup honey
1 cup coconut oil
1 Tbsp. vanilla extract
3. Combine these 4 ingredients in a 2 cup glass measuring cup and place in a pot of simmering water. Heat until everything is just melted and remove from heat. Either whisk briskly or use hand blender to combine well.
4. Take out your muffin tins with coconut mixture and divide chocolate sauce over it. About 1 Tbsp. per compartment.
5. Put back into freezer and freeze until hard. When solid you can pop them out and chop into pieces and store in a container. They need to be stored in the freezer since they melt quickly.
This recipe is based on a similar recipe here: www.thenourishinggourmet.com
This is a great way to have a treat that gets you your dose of coconut oil for the day.
I like the chopped nuts option especially for kids (unlike the original recipe).
Good luck!
Subscribe to:
Posts (Atom)