Merry Mambo Munch
This was another great recipe that I found in a magazine. It was just an add for “Enjoy Life Foods” products, but it caught my eye and I had to try it. I love chocolate, like so many people, and healthy, good for you, dark chocolate is even better! Here is the original recipe:
Makes approximately 1 sheet pan
- In a large bowl, combine Seed & Fruit Mix and Crunchy Flax cereal.
- Melt the chocolate chips over a double boiler or in the microwave. Add oil into the chocolate.
- Pour melted chocolate over the Seed & Fruit Mix/Cereal combination and immediately spread thin on a parchment or lined baking sheet.
- Cool in the freezer or in the refrigerator.
- When completely cool and hard, break into pieces and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
I had a difficult time finding the Enjoy Life Foods Crunchy Flax with Chia cereal so I substituted this:
I also could not find the Enjoy Life Foods Mountain Mambo Seed and Fruit mix so I bought another seed and fruit mix that was around the same size that I needed and used that instead. I had doubled the batch which meant I did not have quite enough of the cereal so I added some Perky’s Nutty Rice.
Which I just realized is similar to the product that they want you to use –
Basically, anything you decide to use that will add crunch, is going to be good. You may want to make some to give to friends, but I would encourage you to make a double batch because once you taste it, you are going to want some for yourself. Enjoy!
Good morning! Sundays are my favorite day for many reasons – but most especially because it is the one morning where I get to sleep in and have a slow start to the day. The cooler fall mornings inspire me to cook a larger breakfast and this morning I felt like pancakes! Yes, we are still rotating our diet so it could not just be any pancakes, it had to be 100% buckwheat pancakes. I pulled out my Vitamix so that I could start with grinding my buckwheat groats into flour. I may have said this before, but I have become very fond of the buckwheat flour that I grind from the raw buckwheat groats. It is not as strong in smell or flavor as the toasted buckwheat flour, and I like it. My husband is not a buckwheat fan, but these pancakes went down pretty easily.
I have also become very fond of the buckwheat and almond meal combination in cooking. It seems to work out really well. The almond meal cuts the strong flavor of the buckwheat and adds some extra protein. Here is the recipe that I used:
1 1/2 cup buckwheat flour
1/2 cup almond meal
2 teaspoon baking powder
4 tablespoons maple syrup
4 tablespoons arrowroot flour
1/2 cup water
2 cup almond milk
4 tablespoons almond oil
They were quite tasty! I topped them with bananas and sliced almonds and then drizzled maple syrup all over it! Now that is what I call a Sunday morning breakfast!
Parsnips. An interesting vegetable. Maybe you have noticed them at the grocery store and thought that they were a pale carrot. They kind of look like that. Maybe you were like me and ignored them for years because you just didn’t know what to do with them. In the past several years I have added them into my repertoire and have used them in stews, soups, and roasted them with carrots. They are delicious with a slightly sweet flavor. But every 4 days I do not want to eat roasted parsnips so I needed to find something else to do with them.
Parsnip pancakes! What a treat! It was just like a potato pancake but with a slighly sweet flavor. I shredded the parsnips and mixed in buckwheat flour, because it was a buckwheat day, and in place of the eggs, I used arrowroot flour mixed with water. I patted them into patties and cooked them in a non-stick skillet. I served them with applesauce for dinner and then ate them for breakfast the next day! I am thinking that when I can add potatoes into my diet, I will try potato parsnip pancakes. Parsnip day is tonight – I might have to make them again for dinner!