tag:blogger.com,1999:blog-45988307028153186522024-03-14T02:45:20.599-06:00Susy ApprovedRecipes and Recommendations for Healthy LivingSusyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4598830702815318652.post-62542682542339833512012-12-01T13:24:00.001-07:002012-12-01T13:29:37.149-07:00Pumpkin Cranberry Muffins<!--[if gte mso 9]><xml>
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<br />
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1 ½ <span style="mso-spacerun: yes;"> </span>cup Spelt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup Blonde
Teff</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp Soda</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp
Cinnamon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp Nutmeg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp Ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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Wet
Ingredients</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 TBS Ground
Chia Seeds</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup hot
water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
pumpkin</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup Olive
Oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup Agave</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
5 drops
orange oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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Other
Ingredients</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ cups
chopped or halved cranberries</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Preheat oven
to 350°F. Line a 12 cup muffin pan with paper liners.</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
In a medium-sized
bowl whisk together the dry ingredients.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
Place the ground
chia seeds and hot water into a blender. Blend for a few seconds to combine;
let rest for about 2 minutes to form a gel.<span style="mso-spacerun: yes;">
</span>Add the remaining wet ingredients to the blender and blend until
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Pour wet
mixture into dry and mix together. It should be sticky and stringy. Fold in the
cranberries. Spoon batter into muffin cups. </div>
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<br /></div>
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minutes. Cool on a wire rack</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Yield: 1
dozen muffins</div>
Susyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0tag:blogger.com,1999:blog-4598830702815318652.post-49140600699835291662012-10-05T11:31:00.001-06:002012-10-06T12:41:40.205-06:00Egg Free Waffles<div class="ingredient">
1/4 cup Ground Flaxseeds</div>
<div class="ingredient">
1/4 cup Hot Water</div>
<div class="ingredient">
1/4 cup AppleSauce</div>
<div class="ingredient">
4 tablespoons butter or Coconut Oil</div>
<div class="ingredient">
2 cups milk</div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
2 cups Spelt Flour
or 1 3/4 cup Brown Teff and 1/4 cup Tapioca Starch</div>
<div class="ingredient">
2 teaspoons baking powder </div>
<div class="ingredient">
1/2 tsp soda</div>
<div class="ingredient">
1/2 teaspoon (scant) salt
</div>
<div class="ingredient">
</div>
<br />
Wisk together ground flax and hot water until it makes a paste. Then add in applesauce, melted butter and milk. Then add in dry indredients already wisked together.<br />
I added 2 more TBS to my melted butter pan for using on the waffle iron. I've used other oils before and I had issues with them sticking so thought I'd try butter and it WORKED!Susyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0tag:blogger.com,1999:blog-4598830702815318652.post-45472934058572989302010-08-19T21:52:00.001-06:002010-08-19T21:52:36.944-06:00Pesto SaucePesto-use to pep up grilled salmon. Works really well instead of tomato sauce on Pizza or for Pasta Sauce.<br />
4 cups fresh Basil<br />
½ cup extra-virgin olive oil<br />
6 cloves garlic or 2 ½ tsp Garlic Powder<br />
¼ cup Pecans or Pine nuts<br />
½ tsp SaltSusyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0tag:blogger.com,1999:blog-4598830702815318652.post-57381248953037346802010-08-19T21:48:00.003-06:002010-08-27T20:23:45.496-06:00Pesto Vegetable LasagneSoak in warm water to cover for 20 min:<br />
1 TBS Dried Currants or Wolfberries(optional)<br />
Drain and set aside. Have Ready:<br />
2 recipes Pesto Sauce<br />
In a large pot with only the water that clings to the leaves, cook over medium heat until wilted<br />
2 pounds spinich or Swiss Chard, trimmed washed and dried. <br />
3 packages frozen spinich.<br />
Drain and let cool in a colander, squeeze dry, and finely chop.<br />
Heat in a medium skillet over medium-high heat:<br />
2 TBS olive oil<br />
Cook:<br />
3/4 cup chopped onion<br />
1 TBS Garlic Powder or 1 clove minced<br />
3/4 pound hamburger<br />
Add in:<br />
3 TBS Pine Nuts<br />
1 can chopped Artichoke Hearts<br />
Let cool then blend with:<br />
1 pound whole-milk or skim-milk ricotta cheese<br />
1 1/2 cups grated Romano Cheese<br />
Salt and Herbamare to taste<br />
Bring to a rolling boil in a large pot:<br />
8 quarts water add and cook until tender 12 ounces dried Tinkyada brown rice pasta or<br />
VitaSpelt Lasagna noodles. <br />
Drain and seperate the noodles. Keep in a bowl of ice water.<br />
Preheat the oven to 350 degrees F. Lightly oil a 2 1/2 quart shallow baking dish or a 13 x 9 x 3 inch baking or lasagne pan. Line the bottom of the dish with a single layer of the lasagne. Spread with one-quarter of the cheese mixture. Spread with one-quarter of the pesto. Repeat the layers 3 more times, until all the ingredients are used. Cover with aluminum foil and Bake for 35 min. Uncover and bake until the pasta is heated through, about 15 minutes more. Let stand for 5 minutes before serving.<br />
<br />
Adaptated from the Joy of CookingSusyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0tag:blogger.com,1999:blog-4598830702815318652.post-3793301986884326372010-05-06T19:25:00.001-06:002010-05-06T19:26:53.139-06:00Curry Vinaigrette<div style="font-family: Verdana,sans-serif;">Spice Mixure-</div><div style="font-family: Verdana,sans-serif;">1 TBS Curry Powder </div><div style="font-family: Verdana,sans-serif;">¼ tsp ground cumin </div><div style="font-family: Verdana,sans-serif;">½ tsp ground coriander</div><div style="font-family: Verdana,sans-serif;">½ tsp turmeric</div><div style="font-family: Verdana,sans-serif;">½ tsp cinnamon</div><div style="font-family: Verdana,sans-serif;">(Store in a jar for next time or try it for a seasoning on fish or poultry) </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Mix 2 tsp Spice Mixture into:</div><div style="font-family: Verdana,sans-serif;">1 clove garlic pressed</div><div style="font-family: Verdana,sans-serif;">½ tsp ginger peeled and grated</div><div style="font-family: Verdana,sans-serif;">1 ½ TBS Lemon Juice</div><div style="font-family: Verdana,sans-serif;">¼ tsp salt</div><div style="font-family: Verdana,sans-serif;">Then wisk in 6 TBS Olive Oil</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div>Susyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0tag:blogger.com,1999:blog-4598830702815318652.post-31725336596837952302010-05-06T19:13:00.002-06:002010-05-06T19:16:06.287-06:00German Apple PancakePancake:<br />
3 eggs<br />
1 cup goat milk <br />
3/4 cup Ivory Teff or Spelt Flour<br />
1/2 tsp Celtic Sea Salt<br />
1/8 tsp ground nutmeg<br />
3 Tbs butter<br />
<br />
Topping:<br />
2 Tart baking apples, peeled and sliced<br />
3 to 4 Tbs butter or Coconut oil<br />
1/2 to 1 Tbs Agave if needed<br />
Lemon Wedges<br />
<br />
Preheat oven and 10 inch cast iron skillet to 425 degrees. Meanwhile, place eggs, milk, flour, salt and nutmeg in a blender container; process until smooth. Add butter to skillet; return to oven until butter bubbles. Pour batter into skillet. Bake uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. For topping, place apples and butter in a skillet; cook and stir over medium heat until apples are tender. Spoon into baked pancake and serve with lemon wedges. Or if you are pressed for time just use lemon wedges and maple syrup.Susyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com1tag:blogger.com,1999:blog-4598830702815318652.post-9197465170260876652010-04-28T22:00:00.002-06:002010-11-18T22:01:21.594-07:00Pumpkin Spice Muffins2 cups Ivory Teff Flour<br />
2 tsp pumpkin pie spice<br />
2 1/2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 cup raisins or cranberries <br />
1/2 cup chopped pecans<br />
3/4 cup goat or nut milk<br />
1 cup pumpkin puree<br />
1/4 cup sunflower or olive oil<br />
1/4 cup maple syrup or agave<br />
PREHEAT THE OVEN to 375 degrees F. Oil a 12 cup muffin pan or line with paper cups. In a bowl whisk the flours, pumpkin pie spice, baking powder, pecans and salt. Stir in the raisins or cranberries. In another bowl, whisk the pumpkin, goats or nut milk, oil, and maple syrup or agave nectar. Pour into the flour mixture and mix just until combined. Don't over mix. Spoon into the prepared muffin cups, filling them almost full. Bake for 16-18 minutes or until firm when touched and a cake-tester inserted in the center comes out clean. Cool in the pan on a rack for 5 min. Remove to the rack and cool completely.Susyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0tag:blogger.com,1999:blog-4598830702815318652.post-71342488445010617392010-03-26T06:04:00.000-06:002010-03-26T06:04:29.363-06:00Steak Fajitas1 Large sweet onion<br />
2 Green Peppers<br />
2 Yellow Peppers<br />
2 Red Peppers<br />
Several Steaks-Sirloin,Tenderloin(my Favorite),or T-bone's<br />
<br />
Slice onions in Strips and Saute until they start to soften. Then add Peppers in Slices and Saute until done to your liking. I grill my steaks then slice and add to veggies when they are done cooking. This time I added a can of Black Beans. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWWlkM3nhYRi_zCiYObWNMInKBY3FAx7h_JqKfzPOsTYBZX0gbUhSZxtHETOXy0Z8pbqdBIggDeSIsviaN8oi7fBppd1bCie_ic6kGi3KWwTDo1uQBrWPyTLUglA5pEcpE_hZd4-Ge-Ds/s1600/P1020568.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWWlkM3nhYRi_zCiYObWNMInKBY3FAx7h_JqKfzPOsTYBZX0gbUhSZxtHETOXy0Z8pbqdBIggDeSIsviaN8oi7fBppd1bCie_ic6kGi3KWwTDo1uQBrWPyTLUglA5pEcpE_hZd4-Ge-Ds/s320/P1020568.JPG" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhet1cQBbvRGALd1ceI3ZVapT93ow275DReLb4af565yt8-Ip0Esabh1CT20B_pi5II3LtLZt5c7N3Zu2i4ameMl8oU9cbgLpdOD01vbFcgXAKx7KhvG_1dC0JJMOvW8qJRZXh98lmDnPEB/s1600/P1020564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhet1cQBbvRGALd1ceI3ZVapT93ow275DReLb4af565yt8-Ip0Esabh1CT20B_pi5II3LtLZt5c7N3Zu2i4ameMl8oU9cbgLpdOD01vbFcgXAKx7KhvG_1dC0JJMOvW8qJRZXh98lmDnPEB/s320/P1020564.JPG" /></a></div>Susyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0tag:blogger.com,1999:blog-4598830702815318652.post-20109702910869375642010-03-26T05:44:00.003-06:002010-03-26T05:54:29.235-06:00Spelt Tortillas-8 medium Tortillas2 Cups Whole Spelt Flour<br />
2 tsp Baking Powder<br />
1/2 tsp Celtic Sea Salt<br />
3 TBS butter<br />
1/2 Cup Warm Water<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_qkOnImgwFGNYJueqQtm46SYbR9EniEk9rbdKMv67DVMTvT3EuYs__K9y6LM07wd5x53_b1YWfYc9AgQn9VViPXcZ3QH-DQyLrEFOwPlv1UowN52fXwsRU6ik3SRA33rFAl28bpj6ec_/s1600/P1020563.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_qkOnImgwFGNYJueqQtm46SYbR9EniEk9rbdKMv67DVMTvT3EuYs__K9y6LM07wd5x53_b1YWfYc9AgQn9VViPXcZ3QH-DQyLrEFOwPlv1UowN52fXwsRU6ik3SRA33rFAl28bpj6ec_/s200/P1020563.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PtIEm8KEyc3IRtZIbctOGS1C2gBS_fvqu5EmkYXFFIyuCWA7wQUI_zYPA1HmkEvsdYuwzQBk12hYSpw9538oww4tL996Kgz_4jo-LBfht7N0i7pfUn66_Yq8e3tUkWWtJcfe8d2v7N4c/s1600/P1020562.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PtIEm8KEyc3IRtZIbctOGS1C2gBS_fvqu5EmkYXFFIyuCWA7wQUI_zYPA1HmkEvsdYuwzQBk12hYSpw9538oww4tL996Kgz_4jo-LBfht7N0i7pfUn66_Yq8e3tUkWWtJcfe8d2v7N4c/s200/P1020562.JPG" width="200" /></a>Mix Flour, Baking Powder, and salt together in a medium mixing bowl. Mix in butter with fingertips until thoroughly blended. Add 1/2 cup warm water and mix well. Divide into 8 balls(divide in half then 4 each half) cover and let rest for about 10 minutes on well floured board. Use a rolling pin to roll the tortillas into circular shapes about 8 inches in diameter. Carefully transfer to a hot, lightly greased cast iron pan, turning to cook both sides, about 20 seconds each side.Susyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com1tag:blogger.com,1999:blog-4598830702815318652.post-25580010163094662942010-03-19T06:41:00.002-06:002010-04-28T16:07:20.726-06:00Blueberry Muffins2 3/4 cup Flour I use 1 3/4 cup Whole Spelt and 1 cup Ivory Teff or all Ivory Teff <br />
2 TBS Arrowroot<br />
1 1/2 tsp xanthum gum<br />
1 TBS Rumford Baking Powder<br />
3/4 tsp Sea Salt<br />
1 cup Goat Milk(Almond Milk, Hemp Milk, Rice Milk,or Water)<br />
1/2 cup Olive Oil<br />
1/2 cup Agave, Maple Syrup, or Honey<br />
1 cup fresh or frozen blueberries(if frozen get out and let thaw on a plate while mixing up the muffins)<br />
<br />
Preheat Oven to 375 degrees F. Grease with butter a 12 cup muffin pan(prefer a Pampered Chef Muffin Stone) or line with paper cups. In a bowl whisk the dry ingredients together. In a 2 cup glass measure, whisk the water, oil, and agave. Pour into the flour mixture and mix just until combined. Don't overmix. Fold in Blueberries. Spoon into prepared muffin cups, filling them almost full. Bake for 20-25 minutes or until firm when touched in the center, lightly browned, and a cake tester inserted in the center comes out clean. Cool in the pan on a rack for 5 minutes. Tip on their sides in the pan. Remove to the rack and cool completely if any are left!Susyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0tag:blogger.com,1999:blog-4598830702815318652.post-54314415802960451992009-10-16T20:26:00.001-06:002009-10-16T20:28:27.154-06:00Pumpkin Pie1 15 OZ can Pumpkin<br />
1 tsp Cinnamon<br />
½ tsp Ginger<br />
¼ tsp Clove<br />
½ tsp Salt<br />
<br />
1 cup Pine Nut Milk<br />
½ to ¾ cup Agave<br />
2 eggs slightly beaten<br />
<br />
Mix Pumpkin and Spices together. In a small bowl slightly beat eggs and add Pine Nut Milk and Agave, mix slowly into the pumpkin mixture just until thoroughly mixed. Pour into Pie Shell and bake at 425° for 15 min then reduce temp to 350° for an additional 40-60 min or until knife comes out clean.<br />
<br />
<b>Pine Nut Milk</b><br />
½ cup Pine Nuts ground in blender as fine as possible<br />
Add 1 cup water ¼ cup at a time blending or liquefying thoroughly with each addition.<br />
<br />
<b>Crust for 1 Pie</b><br />
¾ cup Spelt or Kamut Flour<br />
¼ cup butter<br />
Dash of salt<br />
(grating the butter into Flour and Salt before cutting in saves on time)<br />
2-3 TBS Cold WaterSusyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0tag:blogger.com,1999:blog-4598830702815318652.post-32680115733148852142009-10-11T20:10:00.004-06:002010-11-14T18:56:15.161-07:00High Fiber CookiesThis is a great low glycemic index<br />
egg and gluten free <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2HDmnSSfwx01F7xhGdHvk-SZgSh1GMke0iCF8lV_UV0DRA9o9UgFxLdpqio6roD4f14sIafKVdb4nc_5oRqW43vYT_5J_36FDpb11FcHR1KywhhyphenhyphenN9NwPGpwmQ2ZynhhyphenhyphenL4tfue76SCb/s1600-h/P1010618.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2HDmnSSfwx01F7xhGdHvk-SZgSh1GMke0iCF8lV_UV0DRA9o9UgFxLdpqio6roD4f14sIafKVdb4nc_5oRqW43vYT_5J_36FDpb11FcHR1KywhhyphenhyphenN9NwPGpwmQ2ZynhhyphenhyphenL4tfue76SCb/s200/P1010618.JPG" /></a><br />
</div>Yummy Cookie!<br />
<br />
<br />
<div class="MsoNormal" style="margin-right: 1.5in;"><b><u>High Fiber Cookies with Pecans<o:p></o:p></u></b><br />
</div><div class="MsoNormal" style="margin-right: 1.5in;"><br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">In small saucepan, combine water and Flaxseeds and cook over medium-low heat for 5-15 min, or until thickened to consistency of unbeaten egg whites. Then allow to cool.<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">1 cup water<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">2 TBS Whole Golden Flaxseeds<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;"><br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">In Large Bowl Combine <br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">2 cups gluten free rolled oats<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">2 cups rolled quinoa flakes<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">2/3 cup Amaranth flour<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">½ tsp salt<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">1 tsp baking soda<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">½ cup raisins<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">½ cup unsweetened carob chips<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">2 tsp cinnamon<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">2/3 cup chopped pecans<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;"><br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">In Mixer beat together<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">½ cup Almond Butter<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">½ cup Butter<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">2/3 cup Agave<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">2 tsp Vanilla<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">Flaxseeds<br />
</div><div class="MsoNormal" style="margin-right: 1.5in;"><br />
</div><div class="MsoNormal" style="margin-right: 1.5in;">Then add in Dry ingredients drop by teaspoons on parchment paper. Bake on Pampered Chef Stone(or other baking sheets) @350° for 20-25 minutes or until lightly brown.<br />
</div>Susyhttp://www.blogger.com/profile/09571403450805866031noreply@blogger.com0