salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3
tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
Ingredients:
raw sunflower seed kernels, hazelnuts, shredded coconut, dried apricots, flaxseed, chia seeds, sea salt, creamy almond butter, coconut oil, honey, egg whites
salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3
tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
Roasted pumpkin, feta, spinach, parmesan,
sunflower seed kernels, parsley, mustard, flour, milk, eggs, baking powder, salt.
Place oats, coconut,
sunflower seed kernels, and flaxseed on a baking sheet, spreading evenly in a single layer.
Cooking spray 1 1/4 cups regular oats 1 cup chopped dried fruit, such as strawberries, cherries, blueberries or cranberries 3/4 cup firmly packed brown sugar 1/2 cup whole wheat flour, preferably pastry flour 1/2 cup sliced almonds or
sunflower seed kernels 1/4 cup wheat germ or ground flax seed 2 large egg whites, lightly beaten 3/4 cup Cabot 2 % Vanilla Bean Greek Yogurt or Cabot 2 % Strawberry Greek Yogurt 2 tablespoons Cabot Salted Butter, melted 1/2 teaspoon almond or vanilla extract