A Thanksgiving Breakfast: Spiced Cranberry Apple Baked Oatmeal

What could be better on Thanksgiving morning than your standard pancake or waffle breakfast?

A nourishing baked oatmeal with fall spices, tangy cranberries, sweet apples and crunchy walnuts… oh yum!

To make it truly nourishing… I soak the rolled oats for about 24 hours and use nuts that have been soaked & dehydrated. When everything is properly prepared, not only does it taste delicious, but my tummy won’t feel like a brick is sitting there after eating my share.

We love the beautiful fall flavors in this oatmeal bake and I have to say this is our favorite “stateside” baked oatmeal… while the Strawberry Pineapple is our favorite Honduran baked oatmeal.  :o)

Enjoy it topped with lots of butter & pure maple syrup or raw honey! I also think some breakfast sausage & cheesy scrambled eggs will make a delicious brunch if you decide to have a late breakfast.

Spiced Cranberry Apple Baked Oatmeal

• 4 cups regular rolled oats
• 1/3 cup whey, raw apple cider vinegar, lemon juice or sourdough starter
• 6 cups water

Combine oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using whey, vinegar or lemon juice).

NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don't worry, it won't be sour as long as you drain and lightly rinse the oats in the morning!

• 1/3 cup lightly melted butter, coconut oil or olive oil
• 1 1/2 cups coconut milk or whole milk
• 4 eggs
• 1/2 - 3/4 cup rapadura or palm sugar
• 2 tsp vanilla extract
• 1 Tbsp cinnamon
• 2 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp cloves
• 3/4 tsp sea salt
• 2 cups chopped cranberries, fresh or frozen
• 1 apple, diced
• 1 cup walnuts (optional)

Morning arrives: preheat the oven to 375 F. Grease a 9x13 baking dish. Drain the oats through a fine sieve. Gently rinse and allow to drain while mixing together other ingredients.

In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, spices and sea salt. Add in cranberries, apple, walnuts and oats. Mix it all together gently, yet well.

Pour oatmeal mixture into a greased 9x13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the baked oatmeal is done.

Take baked oatmeal out of the oven and set it on a cooking rack. Let it cool for about 10-15 minutes to set before cutting into bars.

Store leftovers in the fridge, but you can leave it out for a day.

Oatmeal bake makes a weekly appearance at our house… usually every Monday morning because it makes great leftovers throughout the week for snacks or a quick breakfast on the go.

I typically use whatever we have on hand (spices, fruits & nuts)… what are your favorite combinations? Please share below!

Shared at Simple Lives Thursday, Real Food Wednesday, Monday Mania, Fight Back Friday, Allergy Free Wednesdays, Frugal Days, Whole Food Wednesday, Not Just A Housewife, Chef In Training

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Easy Mango Blackberry Swirl Ice Cream Pie {nut, dairy & grain-free crust!}

That is a piece of sunshine.

Perfect for the dreary, cloudy, rainy day that we had on Father's Day.

I asked my wonderful Man what he would like me to make for him on Father's Day. He asked if an ice cream pie was possible.


Hmm.


Never made one before, but didn't think it would be impossible.


I did a search on google and came across this recipe (it was first on the list) from the famous Pioneer Woman. Her recipe was the springboard for me to make my own truly homemade version.


I made possible...


A delicious & easy toasted coconut meringue crust. Homemade tangy & fragrant mango frozen kefir (recipe in my ice cream ebook!). And freshly picked & sweetened blackberry sauce.

It was so easy to make and so so so good! My girls are begging me to make more ice cream pies. I think I will do this more often... sure puts a fun twist on having homemade ice cream!

Jon wanted a fruity ice cream and I had a perfectly ripe mango sitting in my fruit bowl along with a mason jar full of fresh kefir. The mango had a wonderful floral smell that always gets my mouth watering and the kids screaming for a bite. Heavenly.


While I was thinking about how to make the meringue crust that should pair up perfectly with mango frozen kefir... I thought coconut flakes, then took it a step further and toasted the flakes in my toaster oven. It smelled so good. Perfect.


I love how I could use the egg whites to make the meringue crust and whip in those rich egg yolks into the fruity mixture to give the homemade mango frozen kefir a nourishing boost. Nothing is wasted!


Next, I knew I needed to add some color to the ice cream. Pioneer woman made her boring looking ice cream pie look eye-appealing with that homemade caramel sauce. Well, the girls and I picked fresh blackberries that morning. Yesss... luscious, blood red blackberry sauce. Couldn't keep my fingers out of the pot while it was simmering. Yummy.

Easy Mango Blackberry Swirl Ice Cream Pie

{diary-free options and nut & grain-free crust}

Crust:

1/3 cup egg whites (about 3 eggs)

1/3 tsp sea salt

1/3 cup raw sugar, rapadura or coconut sugar (you can use stevia, start with a few drops and taste)

1 1/2 cups coconut flakes, toasted

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add your choice of sweetener and the sea salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn't get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

3 cups fresh or frozen blackberries

3-5 Tbsp rapadura, coconut sugar or raw honey (stevia can be used too)

1 Tbsp arrowroot powder

pinch of sea salt

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

2 cups pureed mango

1 1/2 cups kefir (you can use regular coconut milk or coconut kefir for a dairy-free option!)

2-4 Tbsp raw honey, if needed

2 or 3 egg yolks (leftover over from the meringue pie)

pinch of sea salt

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker's instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won't have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard. 

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

Note: I wasn't sure what the crust would be like, but I am happy to say that it was amazing. Just the right amount of sweetness & flavor. It didn't get soggy and held up well. Don't expect the crust to come out of the pie pan perfectly. It will stick a little (that's why I say to use some coconut oil on the pan), but the Pioneer Woman said it was normal and imperfection is permitted because the crust is so darn good! I have to agree  :o)

Ready for a luscious bite?!

linked up at Real Food Wednesday

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Sourdough Journal #10: Strawberry Coconut Pecan Sourdough Cinnamon Rolls

Oooh la la la! These cinnamon rolls were so good, especially with the strawberries. Who doesn't love a good, thick, hot, somewhat gooey cinnamon roll?! I just love how I can now take it a several steps further and make it healthy and nutritious with my sourdough starter!


When I first started GNOWFGLINS Sourdough eCourse, I was super excited to see a recipe for cinnamon rolls. I don't make cinnamon rolls often and when I do... it is a real treat! I like to make it different each time, but I know I will be making the strawberry with coconut and pecan again soon!

So, I made two different batches of cinnamon rolls. One with strawberries, coconut & pecans and the other one with blackberries, ground ginger & coconut. The latter batch was good, but not as good as the first batch! I think it was the ginger... it was a tad bit too much. I don't think I will do that again.

I also needed to let it bake longer because the rolls were so big, but I like it big! I made a quick frosting by mixing together whole milk, powdered raw sugar (just blend it in the blender till fine and powdery) and vanilla extract. I start with a cup of milk and add in about 1/2 cup powdered sugar... mix and add more sugar until it is thick, but loose enough to dribble it on the rolls. SO yummy!

Strawberry Coconut Pecan Sourdough Cinnamon Rolls

I can't share the recipe because it is not my own. If you would like this fantastic recipe... you can either join the Sourdough eCourse or purchase the Sourdough A to Z eBook (which is the whole eCourse in one book for only $20 and it includes lifetime updates!).


I will share with you that I used coconut palm sugar as the sweetener and butter as the fat in the dough. For the filling I used LOTS of butter, rapadura, cinnamon, coconut flakes, chopped pecans and strawberries.


For the second batch I used coconut palm sugar, ground ginger and butter in the dough. For the filling I used butter, rapadura, ground ginger, coconut flakes and blackberries. Next time I will leave out the ginger and add in chopped almonds.

Mmmmm! Just smell them... gotta make more this week! LOL!!

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Chunky Monkey Muffins (Gluten-Free)

I am happy to FINALLY pull these yummy guys out of my files. These easy, delicious muffins are great to travel with! I’ve made these the last few times we’ve traveled and love how nutritious these guys are. Full of fiber and protein, yet lightly sweet to satisfy the sweet tooth… these muffins are fantastic alternatives to the awful, expensive airport food.


Dairy-free, sugar-free, gluten-free and wheat-free… these guys are so good that you wouldn’t even know that they are so healthy too! Each bite just simply melts in our mouths. The last time I made these guys… I chopped up some dark chocolate chips to throw in and it was the perfect touch. You can skip the chopping if you want small gobs of chocolate, but we like the tiny bits and how it spreads evenly throughout the muffins… giving us more chocolate with each mouthful :o)


I usually use coconut oil when I bake, but I have a bucket of palm shortening left from my review and wanted to try it out in baking. I noticed that these muffins were very moist and soft when I used the palm shortening… plus if you are not a big fan of the coconut flavor, palm shortening is a good alternative because it has no flavor.


I usually like to use very ripe bananas and only need 1/3 cup of the coconut sugar paste to lightly sweeten the muffins, but if the bananas are not very ripe… then I increase the sweetener little by little till I get the perfect amount of sweetness. You can use raw honey or other for your sweetener, but I love the coconut sugar for its caramel-like flavor, low GI count and rich source of vitamins and minerals… learn more about this fantastic sweetener!


Now, I want to go whip up a batch of these guys!

Chunky Monkey Muffins (Gluten-free)

• 1/2 cup coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 6 eggs
• 1/3-1/2 cup coconut sugar paste or honey
• 1/3 cup melted palm shortening, coconut oil or butter
• 1 Tbsp vanilla
• 3/4 cup mashed bananas
• 1/2 cup chopped crispy pecans
• 1/3 cup coconut flakes
• 1/3 cup chopped dark chocolate

Preheat oven to 350 F and greased the muffin pans.

In a small bowl, mix together coconut flour, sea salt & baking soda. In a large bowl, mix together eggs, coconut sugar, palm shortening, vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes and chocolate. Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. When done, let it cool and serve with a big glass of milk!

Please share with me some of your favorite traveling foods!! Hope you will enjoy these guys as much as we do. Let me know what you think and have a wonderful week! Hugs!

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Mango Baked Custard Sweetened w/ Sweet Tree Evaporated Palm Sugar

A few months ago I wrote a post about Coconut Palm Sugar and I am loving this sweetener... love its rich, carmel-like flavor and the fantastic nutritional value!

Shortly after I wrote the post... I received 2 bags of Organic Evaporated Palm Sugar from Sweet Tree (Thanks guys!). Of course, I had to do the "spoon test"... I scoop a spoonful of their coconut sugar right out of the bag, put it in my mouth and let the granulates roll around my mouth. Oh wow...my mouth was bursting with light, sweet flavor and I was hooked...

SweetTree™ Organic Coconut Palm Sugar is the only sweetener on the market today, which truly delivers on all aspects of health, transparent equity and traceability.

SUSTAINABLE HEALTH _ SUSTAINABLE PEOPLE _ SUSTAINABLE PLANET

SUSTAINABLE HEALTH

• SweetTree™ Organic Coconut Palm Sugar is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2).
• SweetTree™ Organic Coconut Palm Sugars are rated as a GI 35. By comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.
• SweetTree™ Organic Coconut Palm Sugars produce slow release energy which sustains the human body through your daily activities without regular sugar “highs” and “lows”.
• SweetTree™ Organic Coconut Palm Sugar has a nutritional content far richer than all other commercially available sweeteners.
• SweetTree™ Organic Coconut Palm Sugar is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.
• SweeTree™ Organic Coconut Palm Sugar is a 100% Organic, unprocessed, unfiltered, and unbleached natural sweetener. And contains no preservatives.

SUSTAINABLE PEOPLE

• SweetTree Organic Coconut Palm Sugar is 100% produced by smallholder farmers. 100% of the money from growing, harvesting and primary processing of this ingredient stays in the local community.
• SweetTree’s sustainable supply partner, Big Tree Farms™, works directly with international NGO’s in order to maintain transparent, socially equitable supply chains.
• Our sustainable supply chain manages direct producer programs in value addition education and practice, market access and small business/cooperative management.
• Through market access and production training, smallholder sugar-tappers have risen well above the poverty line and are able to earn an increase in personal income of close to 200% while maintaining a competitive market price as a cane sugar alternative!

SUSTAINABLE PLANET

• The Food and Agriculture Organization (FAO) of the World Bank has reported that coconut palm sweeteners are the single most sustainable sweetener in the world!
• Organic Coconut Palm Sugars are not produced from the same palm species as is used for the production of Palm Oil.
• Coconut Palms produce an average of 50-75% more sugar per acre than Sugar Cane and use less than 1/5th the nutrients for that production.
• Tropical palms are an ecologically beneficial tree crop that grows in diverse, wild-life supportive agro-ecosystems, restore damaged soils and require very little water.
• Many traditional communities throughout the world consider Coconut Palms the “Tree of Life”, as they provide over 100 smallholders accessible products from which they earn their livelihoods. The production of SweetTree™ Organic Coconut Palm Sugar has the single highest potential for lifting these farmers into a better life while creating a net benefit to their surrounding environment.

Of course, I had to try it out in my baking but I really wanted to find something that will allow me to really taste the coconut sugar in such a way that I or anybody will notice it. After looking around, I decided to try the baked custard... a MANGO baked custard. I've never really enjoyed custard before, but thought if I added a fruit to spice up the custard then maybe I would like it. I actually made this several weeks ago when mangos were still in season and now finally posting it! Oh my!

Anyway, this is the first time I've ever made custard and was very pleased with how yummy it turned out. I could taste the coconut sugar very strongly and LOVED how the carmel- like flavor really enchanted the custard. The mango, of course, was a perfect add in.

My hubby loved the flavor but isn't a fan of the texture that is common with custard. Naomi wasn't a big fan either, but Tabi LOVED it and ate the entire portion I gave her. Custard is actually very nourishing and a great dessert for toddlers... full of free-ranged eggs, raw milk, coconut sugar, mangos & so EASY to whip together! Even though it is cooked... it still provides important nutrients and is a great occasional treat. Here's something I read from my Nourishing Traditions book:

Puddings of various sorts are a staple of the English diet. While these rich desserts are traditionally high in sugar, they also contain many ingredients that provide growing children with important nutrients - eggs, whole milk & cream.

Some researchers believe that boiled or cooked milk is actually easier to digest than pasteurized milk. Cooking causes complex proteins to unfold so that peptide bonds become more accessible to digestive enzymes, whereas pasterurization merely denatures large proteins in such a way that they are harder to break down. However, long periods of heat treatment, as in canning and spray drying, result in cross-linking in the protein chain which greatly lowers digestibility.

Both pasteurization and cooking destroy enzymes and lower vitamin availability. Puddings may be fine for an occasional treat but are no substitute for clean, certified, whole, raw milk for growing children. -SWF

Another thing, I made this custard using egg yolks for a richer flavor, but you can make it with whole eggs too. If you decide to go with just yolks... save the egg whites and make some macaroons! If you don't have coconut sugar, you can use raw honey or other sweeteners. I loved the mangos, but if you don't have any of those too or don't like them... simply proceed with the recipe without them and you'll have a traditional custard!

Mango Baked Custard

• 1 cup whole milk
• 1 cup cream or whole milk
• 1/4 cup coconut sugar
• 5 egg yolks or 3 whole eggs
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1 cup mango, sliced

Warm milk and cream gently over a low flame.

In a medium bowl, beat coconut sugar or choice of sweetener with egg yolks or whole eggs. Slowly add warm milk mixture to the eggs, beating continuously. Blend in vanilla and sea salt. Set aside.

Place sliced mangos into individual custard cups and pour mixture over them.

Place the cups in a pan of hot water and bake at 325 F for about 1 hour or until a knife comes out clean. The mangos make the custard a little wet... so don't overbake!

Chill well before serving.

Now, I saved the best part for last... I love doing that!

Instead of keeping both bags of Sweet Tree Evaporated Palm Sugar... I am going to give one away (Yeah! Another giveaway!). How would you like to try a free bag of Sweet Tree Evaporated Palm Sugar for your Christmas and/or New Year baking?! I'm "hearing" a lot of good response here :o)

To enter... please leave me a "shout" (a.k.a - comment) of what is the first thing you want to make if you win this free bag of Sweet Tree Evaporated Palm Sugar. Also, for a second entry... please follow my blog and/or sign up to receive updates via email.

The giveaway is over on the 16th of December. I will choose the winner via random.org...

Now, if you win... you MUST commit to make that very thing you chose, take pictures and send it to me along with the recipe. If you are not up for that... don't enter AND you don't need to have a blog. If you do have a blog... go ahead a post your yummy treat and email me the link.

Ok? Can you guys do that? I know you can and I'm excited to see what yummy ideas you'll have! Now, chose wisely what you want to make and let the giveaway begin!

Disclaimer: Sweet Tree provided me with free samples of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

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Sweet Wholesome Wednesday: Vanilla Mesquite Macaroons

These yummy macaroons were so simple and easy to make. Now I know what to do with all my egg whites that I normally throw out when I use the yolks for smoothies. I was inspired by Kimi's Spiced Macaroons that she made a few weeks ago, but decided to try a different direction with the spices. I had mesquite powder and thought adding it with extra vanilla would be a good start. I was delighted with how deliciously unique the flavors were from my first bite straight out of the oven, but found them even better the next day after the flavors settled in together.

I'm sure most of you are wondering what exactly is Mesquite. I did too when I received this along with some other samples to review (will be sharing about it soon!)... I thought it was supposed to be used to create a "smokey" flavor in savory dishes, but I was so wrong. It is actually bean pods of the mesquite tree that are dried and ground into flour (powder). This adds a sweet, nutty taste to whatever it is added to and great for baking as it contains a slight molasses-like flavor. Mesquite is a leguminous plant found in arid areas around the world, including parts of South America and the southwestern USA.

In desert areas of the Americas, mesquite seed pods have long been used as a food source by the indigenous peoples, who traditionally ground them into a powder to be used as a flour or processed into a sweetener, a sweet beverage, or a fermented alcoholic drink. Today, mesquite powder is proving to be a versatile food with a high nutritional and flavor value.

Mesquite is also very effective in balancing blood sugar. Because its sugar is in the form of fructose, which does not require insulin for metabolism, mesquite helps maintain a constant blood sugar level for a sustained period of time. It supports the diet of diabetics, and helps maintain a healthy insulin system in others.

I also learned for thousands of years, Native Americans in the Southwest and Mexico relied on mesquite as a food staple, and there was no diabetes in those communities. Today, as the people have moved away from their native foods and become less active, diabetes and obesity have skyrocketed. Fifty percent of the Pima and Tohono O'odham people over the age of 35 reportedly suffer from diabetes, and it is believed that the removal of mesquite from their diets is one of the main causes.

Because mesquite powder is ground from the entire pod, including the seed, it is high in protein (11–17%). It is also rich in Lysine, Calcium, Magnesium, Potassium, Iron, Zinc & Dietary fiber.

So now you know what Mesquite powder is and its sweet qualities! I've been enjoying this powder in smoothies and now with these macaroons. You can find Mesquite flour (or powder) in most raw food websites nowadays and might even be carried in your local health store.

Vanilla Mesquite Macaroons

• 4 egg whites
• generous pinch of sea salt
• 2 Tbsp mesquite powder
• 1/2 cup coconut sugar
• 1/4 tsp stevia powder
• 1 Tbsp vanilla
• 2 cups fine coconut flakes (unsweetened)

Separate eggs and let the egg whites come to room temperature.

In a very clean glass bowl beat the egg whites with a hand beater until frothy. Add the sea salt and beat till egg whites are stiff and keep their shape.

Fold in mesquite powder, coconut sugar, stevia & vanilla. Then fold in the coconut flakes. If it looks too thin, add more coconut flakes… about a Tbsp at a time. Just keep in mind that the batter will be much thinner than the standard cookie dough.

Preheat oven to 350 F and cover cookies sheets with parchment paper. Drop small spoonfuls, one inch apart, onto the sheets. Bake for about 20-25 minutes or until the cookies are lightly brown and set.

Remove them from the pan and cool on cooling racks. Enjoy right away or store in fridge for up to several weeks.

"God whispers to us in our pleasures, speaks in our conscience, but shouts in our pains: it is His megaphone to rouse a deaf world" - C.S. Lewis

This is part of Real Food Wednesday

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Can You Have Dessert for Breakfast?!

Okay, this is not a dessert, but it sure LOOKS like it! I'm not the kind of mama that feeds her family sugar for breakfast. Who says you can't have a little bit of cacao for breakfast? It is extremely nutritious and a superfood that actually gets your day going on a good start.

I made these pancakes using the blender & soak-method (like the millet & brown rice pancakes). They came out rich & oh so soft... like velvet. The rich, creamy sauce was the perfect touch of love. Must I say more?!

Double Chocolate Velvet Pancakes

• 1 cup rolled oats
• 1 cups soft wheat berries
• 2 cups kefir, buttermilk or water with 2 Tbsp whey, lemon juice or vinegar

Pour the ingredients in your blender and blend for a few mintues. Leave at room temperature overnight or up to 24 hours for improved nutrition.

• 2 eggs
• 2 tsp vanilla
• 1 tsp sea salt
• 2 Tbsp coconut oil
• 1/2 cup cocoa/cacao powder
• 1/3-1/2 cup coconut sugar (or other sweetener)
• 1 Tbsp flax seed (optional)
• 1/2 tsp baking soda
• 2 tsp baking powder
• dark chocolate chips

Oil & preheat your pan (preferably cast-iron) on medium heat (be careful not to let it smoke).

Add and blend eggs, vanilla, sea salt & coconut oil. Make sure a vortex forms (if needed, add 1 tablespoon or more of water till batter is churning) before adding in cocoa powder, coconut sugar, optional flax seed and blend till smooth. Finally, add baking soda & baking powder and blend in thoroughly but briefly.

Make your pancakes by simply pouring the batter from the blender onto your hot pan. Let it sit for a minute and then drop a small handful of chocolate chips on top to evenly distribute the chocolate love. When you see bubbles on the top and the edges firming up... flip it over and cook it for a couple minutes. Usually, the first side takes longer (4-5 minutes) than the second side (1-2 minutes).

Serve it on a fun plate and drizzle heavily with Banana Love Sauce.

Banana Love Sauce

• 4 frozen bananas, slightly thawed
• 1/4-1/2 cup cream
• 3-4 Tbsp peanut butter

Blend everything together in your food processor or blender. Start with 1/4 cup cream and if you want a thinner sauce, add more cream (I used 1/4 cup). You can prepare this the day before… before you prepare your pancake batter and store in a sealed container in the fridge. Or if you have a food processor, make the sauce while making the pancakes. Drizzle in between pancakes for the best results.

Kindness is the language which the deaf can hear and the blind can see. ~Mark Twain

PS- There's only 2 days left to enter to win a gallon of Organic Palm Shortening!

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