Substitute for Buttermilk

 1 cup milk

1 tablespoon lemon juice

Let sit for 5 minutes.

Substitute for Egg

 1 tablespoon milled flax

1/3 cup water

Mix and set aside for 3 minutes.

Omelette Muffins

 

8 eggs

1/2 cup milk 

1 cup grated cheddar

1 cup bell peppers (any colour mix) 

1/2 cup baby spinach, chopped

1/4 tsp salt

2 green onions, sliced thin

 

Preheat oven to 350°F. Grease muffin tin.

Whisk eggs and milk. Stir in remaining ingredients.
(I had no peppers, so replaced that measure with a cup of chopped green onions. Mmmm.)
Scoop batter into tin, filling almost to the rim. You should have enough for 12 muffins. (I only got 10.)
Bake for 20-25 minutes, or till eggs are cooked.

With broccoli for supper

 I found the original recipe here: 

https://kirbiecravings.com/omelet-muffins/

Kirbie offers useful tips and more recipes, and bless their heart for this one. We loved it. 

 

Energy Bites (Melissa)

 1/2 cup peanut butter
1/3 cup honey
1 teaspoon vanilla

Mix wet ingredients, then add:

1 cup rolled oats
2/3 cup toasted coconut
1/2 cup ground flax
6 tablespoons chocolate chips

Refrigerate 30 minutes so they can most easily be shaped into balls. 

That's it. Keep frozen or not, as you like. 

Almond Rocha

1/2 cup slivered almonds

1 cup butter

1 c granulated sugar

3 tablespoons boiling water

2 tablespoons corn syrup

1/2 cup chocolate chips (optional)

Bake almonds on a cookie sheet in a 300F oven for 10-15 minutes, or till golden brown.

Combine butter and sugar in a heavy saucepan and cook over low heat, stirring till sugar dissolves.

Add water and syrup.

Boil over  medium-low heat, without stirring, to the hard-crack stage (300F).

Pour hot candy mixture over the almond layer on cookie sheet. 

Sprinkle chocolate chips over pan of hot candy. Spread with knife to thin layer.

Cool. Break into pieces.

Yields 1 lb / 500 g