Leftover Ingredients…I ‘ll Fix That!
When I first started cooking I found myself spending lots of
money on a wide variety of products because I wanted to keep
experimenting. After making these
delicious recipes I found in cookbooks or online, I would look in my pantry or
refrigerator and get so frustrated not knowing what to do with the leftover
ingredients. Over the past few years I
have developed a deeper understanding of food and flavors. I am beginning to learn what spices and
flavors can be substituted and which ones I really need. But more importantly, I am getting better at
finishing the products that are in my cupboards.
Over the past two weeks I have had a handful of friends
express their success in making the cereal recipe I recently posted. Thanks for reading and keep on cooking! And as a conscious coach, I am aware that you
now have about ½ bag of hemp seeds, ¾ of a bag of flax meal, pecans, maple
syrup, some almond flour and gluten free oats sitting in your pantry and
refrigerator (flax meal and hemp seeds should be stored in the refrigerator).
You can use the hemp seeds and flax meal for smoothies and
salad dressings. You can use the oatmeal
to make oatmeal and the pecans you can eat or you can go through the following
recipes and make something new!
Banana Carrot Muffins
– Left over ingredients gone wild!
Preheat oven on 350
In a large mixing bowl place the following ingredients:
2 cups of Arrow Head Mills Multigrain Pancake Mix
½ cup of almond flour
3 tablespoons of hemp seeds
2 tablespoons of flax meal
1½ tablespoons of fresh ginger (store in an airtight
container and it keeps in the freezer for a few months)
½ teaspoon of cinnamon
¼ teaspoon of nutmeg, salt, baking soda, baking powder
Mix together
Puree 1½ bananas and 3 carrots and place on top of the
mixture – don’t mix in yet
In a separate bowl combine the following ingredients:
½ cup of maple syrup
1 teaspoon vanilla extract
2 eggs
1 stick of butter melted
Beat together for about 30 seconds and add to the large
mixing bowl
Mix all the ingredients together and add a smidge more than
½ cup of water (if the batter seems too thick add 2 more tablespoons of water)
and continue stirring until the water is absorbed into the batter
Use two muffin trays with paper liners - Fill muffin cups up
about ¾ of the way and bake for 25 minutes switching the muffin trays mid way
through
These muffins are wonderful the first few hours out of the
oven. On day two and three they are a
bit denser than the average muffin but the flavor is still YUM!
Sorry I have no
photos to show you because these muffins got eaten too quickly!
Kim’s Fully Loaded Pancakes
Ingredients: ¾ cup
Arrowhead Mills Multigrain Pancake Mix, ½ cup whole milk (or milk substitute),
1 tablespoon of canola oil, ¼ teaspoon of vanilla extract, ½ cooked medium size
sweet potato, ½ teaspoon of cinnamon, ¼ nutmeg, 2 tablespoons of flaxseed meal,
2/3 cup of pecans (1 large handful) cut into small pieces or pureed, 1 cup of
water – You may have to add more water for a thinner pancake. The sweet
potato thickens the batter and can make the inner part of the pancake difficult
to cook through. I like to make the
pancake thinner so it cooks through.
1.) Stir
the above ingredients in a medium bowl
2.) Heat
the griddle on medium
3.) Coat
the griddle with butter or coconut oil and spoon batter onto griddle making
sure the pancakes are a bit on the thin side so they cook through
Serve pancakes with peanut butter, almond butter or sun
butter and a small drizzle of maple syrup.
For pumpkin pancakes just replace the sweet potato with a
half a can of pumpkin.
Love deeply and eat mindfully,
Kim Gilroy - kimgilroyinsideout
