I bought a 1/2 gallon of buttermilk for $.90 (clearance). I can make 2-3 meals from it. One meal I made was Buttermilk Oatcakes. I served this with scrambled, farm fresh eggs (with peppers and onion).
I found this recipe in Eating Well's magazine, march/april 2012 issue. These are wonderful. I did have to double this for my family.
Oatcakes
(adapted with organic ingredients)
2 cups buttermilk (or plain kefir)
1 large organic egg
1 1/2 cups old-fashioned oats
1/2 cup whole wheat flour
1 Tbsp. sugar
1 tsp. baking soda
1/2 tsp. ground organic cinnamon
1/2 tsp. salt.
Whisk buttermilk and egg. Combine other ingredients in a medium bowl. Add dry ingredients to wet, and allow to sit for 15 minutes. Coat a griddle with non-stick spray and pour oatcakes by 1/4 cup each. Cook about 3 minutes (or more) and flip.
Note: I did have to reduce my heat after the first batch. They brown faster than they cook.
We found the following recipe in Woman's Day Magazine (June 2012).
Smart Cookies
(adapted with organic ingredients)
1 cup chuncky or creamy natural peanut butter
3/4 cup packed brown sugar
1 large organic egg
3/4 tsp. baking soda
These did lack some flavor, but considering the amount of healthier ingredients, I am keeping this recipe. The recipe doesn't make very many, so if you want a lot, you may want to double it. I would have included a photo of our own cookies, but they were gone quickly. We did use chunky peanut butter, and it looked just like the photo in the magazine.
Comments
Interesting that there is no flour in the cookies.