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Recipe Remixxxx

Yes, I finally made Kelly’s Salmon cakes, and they were delicious and simple!  Seriously, what took me so long?  Canned salmon is going to become one of my pantry staples so I can easily whip these up any time.  After forming the cakes, I did bake most of them (like Kelly’s instructions), however, I set a few aside to pan fry for those who are looking for a little extra fat in their diet.  Like I’ve said before, I try to make everyone happy =]

Have you ever switched up a recipe?  I do it all the time.  Do you remember my almond butter cookies?  Lately, they’ve turned into sunflower butter cookies with either pumpkin seeds, or peanuts (whatever I have on hand).  So I thought I would remix, and repost my recipe.

Nut Butter Cookies

Makes 18 cookies 

1/2 cup Nut or seed butter

1/2 cup Maple Syrup

3 Tbs Canola Oil

1 tsp Vanilla Extract

1 cup Whole Wheat Pastry Flour or Regular Whole Wheat Flour

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 cup Chopped Nuts or Seeds

1/4 cup Chocolate Chips (optional)

Preheat the oven to 350 degrees.

Combined nut/seed butter, maple syrup, canola oil, and the vanilla extract in a large bowl.  In a separate bowl, combined the flour, baking soda, and salt.  Add the dry ingredients to the wet.  Mix in the chopped nut/seeds and (optional) chocolate chips.  Let the dough sit for five minutes.

Roll tablespoons of the dough into a balls, and flatten to around 1/3 of an inch.  Place them on a cookie sheet lined with parchment paper and bake for 12 to 15 minutes.  <- Another change that I made, making them a little bit crispier.

After letting these cool, I layer them in a zip lock bag using wax paper, and send them right into my freezer.  I like divide my baked goods (cookies and breads), and freeze a portion of them.  This way I don’t eat them all at once, and they stay fresher for longer!  It also comes in handy for when we have company, there is no need to worry about dessert!

Have you remixed any recipes lately?

Stay Natural ♥ C