Flax-Oatmeal-Cranberry Biscuits

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I chose flax as the healthy snack of the week, so I had to find something to do with the packet of flax meal I purchased. Found an interesting recipe for using ground flax seeds and doctored it up a bit, exchanging fresh cranberries for raspberries.

2 tablespoons of flax meal
1 cup cranberries
1 cup old-fashioned oats
1 cup low fat buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon sea salt
1 large egg
1/3 cup unsweetened applesauce
2/3 cup light brown sugar

Preheat oven to 375. Combine old fashioned oats and buttermilk in a bowl and let it sit at room temperature for five minutes. Sift the dry ingredients together (baking powder and soda, cinnamon and salt). In a separate bowl, beat the egg with the applesauce and the light brown sugar until well combined. Mix all ingredients together and the last ingredient to add in is one cup of fresh or frozen cranberries.

Bake these muffins for 15 minutes – test to see if they are done by using a toothpick or a baking stick. If more time is needed, don’t allow more than five minutes.

Enjoy when they come to room temperature!

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Fresh Blueberry Pancakes for Dinner!

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It was one of those evenings when I wanted to adventurize and try something different, so why not have pancakes for dinner? A friend who moved out of town left me with various ingredients, so I had my own “Chopped” session in my kitchen. I enjoy making everything from scratch, but due to the fact that she left me a large Stonewall Kitchen Farmhouse Pancake mix, I opted to make it tastier by adding in one cup of fresh blueberries…and me, oh, my! How delicious were these pancakes…..Thank you, Karen!

To one cup of the pancake mix, I added 1 large egg, 3/4 cup almond milk, 1 tablespoon melted butter, and one cup of fresh blueberries.

And of course, they were accompanied with a drizzle of Pure Maine Maple Syrup…..