Cheesy Polenta Pie
I have made this cookie for public events and at home and they are always well received. I do replace the raisins with dried cranberries and use all whole wheat pastry flour. Really interesting recipe! Next time I will for sure try it with oats to replace some flour like the user Gooseberry suggested. As is my daughter loved these cookies and they taste even better the next day! They do have a bit of that chewy texture a low-fat cookie usually gets but they are still super yummy and i am sure the oat sub will help with that.
Buttermilk Scones in 1 Hours
1) Crush a French Bread
Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t. I make this porridge in an Instant Pot.
2) Mix Eggs and Bread
Dropped three eggs in for nine minutes to get my perfectly cooked eggs. When I pulled them out, I stuck the first one in the glass, ran some water in, and shook it. The shell cracked a bit, but the egg didn’t really pop out. Still, the whole shell popped off, so it was relatively easy to peel. On the second egg, I shook longer and harder, added more water and shook again.
3) Add 3 Eggs and Mix
A good brothy noodle soup is great anytime of year, but it’s particularly good in the middle of winter. And you have options! Between the broth, the type of noodles, and whatever else you put in the bowl, the possibilities are nearly endless. Below you’ll find a collection of A+ noodle soups to try. There are interpretations of classics like pho and ramen, alongside seasonal ideas, and unique seasoning.
Almond Rice Pudding
Preparation Time: 15 Min | Bakes Time: 30 Min | Total: 30 Min
3 cups almond milk
1 cup white or brown rice, uncooked
1⁄4 cup sugar
1 teaspoon vanilla
1⁄4 teaspoon almond extractcinnamon to taste
1⁄4 cup toasted almonds (optional)
1) Combine almond milk and rice in a 2-3 quart saucepan, and bring to a boil.
2) Reduce heat and simmer for 1/2 hour with the lid on until the rice is soft.
3) Add sugar, vanilla, almond extract and cinnamon. Stir and serve warm.4) Refrigerate leftovers within 2 hours.
Add your favorite berries to the top for some color and a yummy taste!
Add an extra cup of almond milk for a creamier texture.
No almond milk? Use non-fat or 1% milk and 1½ teaspoons almond extract.