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Experiment #1
INGREDIENTS:
1/2 cup honey (start with 1/4 cup next time)
1/2 cup steel cut oats
1/2 cup sesame seeds (raw or roasted)
1/2 cup macadamia nuts, chopped (Trader Joe’s)
1/4 cup flax seeds
1/2 cups shredded coconut (unsweetened)
1 cup chopped fruit (apricots and cherries)
1/8 cup brewer’s yeast (flakes or powder)
1 cup rolled oats (roughly powdered)
Mix dry ingredients in large mixing bowl. Add warmed honey (30 seconds in the microwave). Roughly powder the rolled oats in a spice grinder or food processor. Could probably substitute flax flour or some other flour for it; it’s meant to dry out the honey a bit.
Line 8″ x 8″ pan with wax paper and press mixture into it. Cover with wax paper and press as flat and hard as you reasonably can. Refrigerate 3 hours or so and cut into cubes or bars. If still sticky, dust with oat flour or powdered coconut.
Original recipe called for peanut butter in addition to the honey. Worth a try.
More photos with notes on the whole process here!
Ingredients
1.5 cups (215 grams) all-purpose flour
1 tsp. baking powder
0.5 tsp. baking soda
0.25 tsp. salt
2 eggs, beaten
1 cups sour cream
8 oz Organic Apple Sauce (These are snack cups, 4 oz each)
0.5 cup whole milk
1 tsp vanilla (water extracted, real vanila)
~ canola oil for greasing the pan (we have a spray that is very quick and easy)
Hashbrowns from Trader Joe’s – Baked in the little convection oven for about 20 minutes on 400 or so (YMMV). You wait until these are about 10 minutes in, and then start the…
Morning Star “breakfast strips”, which we like to call facon – we bake these in the regular oven, also on convection, 4 minutes, flip them over, and about 4 more minutes. Every oven is different, so you have to watch them carefully to get it right. They just start to stick to the baking sheet when we pull them out to flip them over, and they are done when the color starts to darken, when it’s not exactly white anymore. These can suddenly turn to burnt if you let it go too far, and then they are not edible and you have to start over. (As soon as these are done the hashbrowns can be turned down to warm, and the facon can go in with them until eggs are done. Start cooking the eggs.)
Not pictured here: Mike’s nearly perfect poached egg – Bring the water to a boil, turn the burner off, and carefully dropped the egg (from a bowl) into the water, and leave it in there for about 3 minutes, and then pull it out with a slotted spoon.
Snow’s Scrambled Egg – In a small bowl combine 1 egg, a tablespoon of squash puree, and a tablespoon of shredded cheddar cheese. Small frying pan on the stove, brown a half tablespoon of butter or on high heat, then turn the burner down to lowest setting and pour in the egg mix. Push it around a little with a spatula, then cover with lid and let it cook for a minute, check that the underside is as done as you like, and then flip it, and it should only take about one more minute to finish.
Serve it all up and enjoy!
This starts with the recipe in the book: Deceptively Delicious, but goes a bit sideways from there. I’m a bit lazy, and Mike was a bit bored with the original.
Mine is on the left in the photo. Ingredients: 2 eggs, 1 TBL flour, 1 tsp baking powder, 2 heaping spoonfuls of squash puree, a handful of shredded cheddar cheese, and 1 TBL of shredded parmesan cheese.
Mike’s Ingredients: 2 eggs, 1 TBL flour, 1 tsp baking powder, 2 heaping spoonfuls of squash puree, 2 TBL shredded cheddar cheese, and 1 TBL of shredded parmesan cheese. AND chopped mushrooms (small chunks, they float), sun-dried tomatoes, capers, and italian spices, hungarian paprika (smokey).
Directions: Preheat oven to 400. Grease the baking dishes (10 oz ramikins pictured). Mix all ingredients in a different bowl, then pour into the baking dish. Bake for 25 mins (convection) – 30 mins (regular).
Delicious!
I highly recommend the book (Deceptively Delicious), it’s got a lot of great recipes.
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