Sunday, September 18, 2016

Breakfast Cake, Beef, Mushroom, Grains

I have been playing with pumpkin seed in various ways since I looked at the ingredients for a MoleVerde' in the store and it was the main ingredient. Yesterday, I made blueberry pancakes with equal parts oats, gluten free flour and pumpkin seed flour and it worked pretty good. Can I ditch the gluten free flour as a nod to my Paleo friends.

A day ahead of time:
 Cook 1/3 pound of beef with Winco vegetable soup kneaded in. Refrigerate.

1/3 cup ground Parmesan cheese
1/3 cup of blender ground pumpkin seeds
1/3 cup of blender ground oats
1/3 cup of blender ground dried cremini mushrooms NOTE: Winco sells loose mushrooms with paper bags. After three weeks in the fridge in a paper bag they will be mostly dried. Grind, store in fridge one more week in paper bag. Move to a mylar bag with oxygen eaters.
1 cup of blender ground ground beef and veggies
3 eggs, (if the dough is too stiff add an additional egg)
1 tablespoon baking powder
2 tablespoons chopped parsley
Salt, paprika, black pepper, turmeric to taste

Form dough into two equal balls. Set each ball into a 10' Saute' pan, push down slightly so it is flat on the top. Bake at 350 degrees until solid.

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