chop up a few handful of these. (yes I know they are chopped, I just did them up a bit more)
While the walnuts are toasting, put about 3/4 ~ 1 cup of these
Bake them on your griddle @ 350°.
Real butter, real Vermont maple syrup.......... and there you have it, a simple and very satisfying Sunday breakfast. I served Millstone Hazelnut coffee. Scrumptious!
Next time I reach for this wonderful mix I think pumpkin puree, pecans and currants will be involved. :-)
The mix is primarily whole wheat flour, there is some soy flour, and wheat bran. Add the omega goodness of the walnuts, and the concentrated flavonoid and bacteria blocking properties along with the antioxidant capacities of the cranberry.... well you have a really tasty, crunchy and chewy fiber filled, nutritious reason to have some butter and syrup.
Oh, the real maple syrup has significant amounts of manganese and is a good source of zinc. It is also packed with a concentration of minerals.
So, scrumptious and sweet that you can feel good about.
I'd love to hear what you think if you whip these up.
Sorry about the imported photo's and no finished result photo. I have to find a way to blog properly with my schedule. I'll get it all sorted.