1 pkg. Wildtree Gluten Free Brownie Mix 4 tablespoons Wildtree Natural or Butter Flavor Grapeseed Oil 2 large eggs 2 tablespoons milk (I use Almond Milk)
Preheat oven to 350 degrees F and grease a 9 x 9-inch baking pan. Place brownie mix, Grapeseed Oil or butter, eggs, and milk in a large bowl, and beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool and serve. Serves 16 (If each person can stop after just one haha)
What a surprise these are! All the years I've been using garbanzo beans to make bean & grain burgers and to toss on my salad -it never occurred to me to roast them until recently. But with 6 grams of protein/6 grams of fiber & 20 grams of carbs (net carbs would be 8!) for a ½ cup they make the ideal snack! The sky is the limit regarding what spice blends you use - they can be savory, smoky, spicy - you choose!
Ingredients: 1 can garbanzo beans 1 tablespoon Grapeseed oil - any of the flavors work. We've experimented with garlic, hickory & bacon so far & I want to try lemon as well. Your choice of Spice Blend - we've enjoyed Ranchers, (of course!), Lemon Rosemary, Cajun, Chili & I'm thinking Adobo, Chipotle Lime Rub & Garlic Galore would be good as well. If you try this and have a favorite - be sure to share with all of us! The amount completely depends upon you and the intensity of the blend. For instance - I found myself using a larger amount of the Lemon Rosemary which is fairly mild as opposed to the Cajun which is rather pungeant. After you've rinsed the beans, pat them dry with a papertowl. Then toss with grapeseed oil & spice blend and spread on a baking sheet lined with parchment paper or your DeMarle Silpat on a Holey Sheet(this works best!!) Bake at 400 degrees for 30 minutes - stirring the beans about halfway through. Store in a container with an airight lid. (that is if you have any left to store!!)
Chipotle Lime Corn on the Cob
A plain ole' steamed or roasted ear of corn with a little butter and sea salt is hard to beat but adding the Chipotle Lime to the mix is a real taste treat!
Few ears of corn 1/2 stick of butter or 1/4c butter gso 1tbl chipotle lime pinch of salt
Steam or roast your ears of corn. While it's cooking -mix 1/2 stick of butter that's been softened and 1 tablespoon of the Chipotle Lime Blend together. Roll this mixture into a log-shape and cover with plastic wrap. Pop into the freezer so that it hardens and sets. Place on a plate and roll your hot ear of corn on the seasoned butter. YUM!! I actually made my butter the day before and refrigerated it overnight so it was nice and hard.
Bag of Sweet Potatoes 1 tsp. WT butter GSO 1 tbl. Sucanat or Maple Syrup
Steam baked potatoes with the skins on. Let cool enough so that you can handle them to remove the skins. Slice in medallions and place in a pan that has been preheated with butter flavored grapeseed oil. After the potatoes have been reheated, drizzle honey or maple syrup (even sucanat) over the potatoes.
Wash 6 medium to large sized turnips and use veg. peeler to remove the skins. Dice into cubes and place in a steamer. Steam until softened. Using a potato masher, smash the softened turnips. Add 1 tablespoons of butter and season with Ranchers Steak Rub. Yum!
Cut top and bottom off squash (use a sharp knife as this type of squash is tough to cut through)
Cut squash in half and clean out the seeds.
Using a vegetable peeler, remove all the outside skin and cut the squash in cubes. Place in a large bowl and toss with enough butter flavored grapeseed oil to cover the squash. Once squash is mixed with the oil then toss in 2-3 tablespoons of the Pumpkin Pie Seasoning Blend and 2 tablespoons of brown sugar or Sucanat. Place the squash in an oiled large casserole dish or cookie sheet. Bake at 350 degrees until softened.
MCWILDTREE GRIDDLE BREAKFAST SANDWICHES **These are great for mornings like today when someone has to grab breakfast and roll--doesn't that sound familiar?? My husband enjoyed these so much that he wondered if we could make a batch and freeze them so that he could just grab one out of the freezer throughout the week. Don't see why not!
Ingredients:
STEP 1:
Prepare 1 Batch of "REVISED" Pancake batter -- So whatever pancake mix you typically use (and I ALWAYS recommend buying the original kind where you have to add your own egg/oil/milk) - measure out the amount you will need ie: 1 or 2 cups...and THEN - this is where we will diverge from the box and bump up the nutrition and protein content and no one will notice!! (FYI) I use CherryBrook Kitchens gluten free pancake mix that you can find at Bloom or Wegmans. At Bloom it's right there on the shelf with all the rest of the pancake mixes. At Wegman's I believe it's in their Gluten Free section.
EGGS: If your pancake mix calls for 1 egg - use 2...if it calls for 2 eggs use 3 --
GROUND FLAXSEED: 2 heaping tablespoons if making 1 cup of pancake mix and 3 if using 2 cups.
COTTAGE CHEESE: Don't freak out...no one will ever know it's in there -- add one 4 oz container to 1 cup mix & 2 containers to 2 cups of mix. GREAT ADDITIONAL PROTEIN!!
WILDTREE BUTTER GRAPESEED OIL: 2 tablespoons for 1 cup mix/4 tablespoons for 2 cups mix
STEVIA: For this I took a packet and sprinkled 1/10 of a packet over the batter --be careful with this -if you add to much it will have a weird aftertaste - but if you use the right amount it gives it just a taste of sweetness without adding any calories.
MAPLE SYRUP: Just like McDonalds - I added 1 tablespoon of maple syrup right into the batter
ALMOND MILK: I didn't even measure how much of this I put in - I mixed all the ingredients above together and then added enough Almond Milk to get the right pancake texture. You can also use regular organic milk/rice milk/hemp milk.
HORIZON ORGANIC AMERICAN CHEESE SLICES: You can find these at Wegman's -- and sometimes at Bloom but I think they are discontinuing carrying them there.
Heat your skillet that you've sprayed with natural or butter grapeseed oil and make your pancakes.
STEP II: Make your Turkey Bacon or Sausage Patties -- I used Applegate Farms Turkey bacon that I get at Wegman's. If you use Sausage patties I highly recommend turkey sausage which is much lower in fat than pork sausage.
STEP III: Make over easy eggs. I have this tiny little egg pan that I got years ago at one of those gourmet cooking stores that comes with it's own tiny little spatula and it has been worth it's weight in gold! It makes the PERFECTLY sized/rounded eggs for breakfast sandwichs and cooks them up really fast.
STEP IV: Your pancakes are going to raise up and be pretty dense due to the added protein and fiber - so take a large knife and cut each pancake in half. Place one slice of cheese on one half of the pancake and put back on griddle which is on low -- put a lid over it to melt the cheese. You can also use your microwave. Place the egg and a slice of bacon broken in two pieces or a sausage patty on the other pancake. Drizzle Maple Syrup or Wildtree's Blueberry Pancake Syrup lightly on top of the egg/sausage or bacon. When the cheese has melted slightly add it to the other pancake. I cut my husband/son's in two for better ease of handling on the golf course!
