Howdy! Seems like we are all back to the grind. I have to admit, I love holidays but its nice to get back on schedule. A little structure calms me. Maybe its just my OCD talking, but I think most can agree, right?
Anyway, after the big TG feast I had tons of leftovers. But it wasn’t really food. It was more of a “hodge podge” of leftover ingredients. Ya know, a little bit of this a little bit of that, etc. According to Webster’s Dictionary, a Hodge Podge is a heterogeneous mixture : jumble. That’s spot on of what my pantry and fridge looked like. But shall I let it go to waste? NO WAY! This was a chance for me to get in the kitchen once again. The Hodge Podge pantry consisted of rolled oats, butternut squash puree, raw honey, and just a couple scoops of flax meal.
Hmmmm, what’s a girl to do? I was still craving starchy goodness so I figured I’d try out Joanna’s quick rolls and tweak it “Cotter Style” with these ingredients. I also decided to make it into thin crust/flat bread versus rolls. Either would be delicious though!
Thanks for the inspiration Joanna, your such a brilliant baker!
Hodge Podge Flat bread
- 2 Eggs
- 2-3 tbsp. softened butter
- 1 ½ T Honey
- 2 tbsp. flax meal
- ½ cup butternut squash puree
- ½ cup Flour (I used GF all purpose flour)
- ½ cup GF rolled oats
- 1 ¼ cup Vanilla Protein Powder
- ½ t Baking Soda
- ½ t Salt
- cinnamon (optional)
- vanilla extract (optional)
In a small bowl whisk together the eggs, butter, and honey. In a separate bowl combine the dry ingredients. Add the dry ingredients to the wet ingredients and stir. Spread on a cookie sheet. Bake at 350 for 10 minutes. Makes about 18-20 thin slices. I cut them up into triangles. Goes great with peanut butter and/or jam. Even better if served with NUTELLA!
Nutrition Facts: Per Serving: Calories 76.2 Fat 2.3 g Carbohydrate 8.8 g Fiber 1.2 g Sugars 1.4 g Protein 7.4 g
p.s.- Please keep my friend Edenand her family in your prayers. She could also use a lot of virtual hugs right now!