Breakfast Blondies

Delicious! Mine didn't quite turn out like the picture (think I added a little too much butter), a little more like a moist quick bread consistency, but my kitchen smelled like pancakes and maple syrup and they're buttery and delicious. Would maybe try adding oats next time I make them to give them a little more heft!

swalyssaChicago03/13/19

Figuring nutrition value on myfitnesspal.com: Per serving Cals 203 Fat 17 Carbohydrates 9 Protein 4 Sodium 152 Sugar 5 Can’t wait to make these. Hoping my kids will love them.

Wardrobegirl67Florida 03/13/19

As far as flax meal...this may be obvious, but I have whole flax seed; would that just be flax seed ground up in my spice grinder?

kkhflyfish7771Denver03/13/19

Haven’t made this yet but to respond to others’ questions below: the flaxseed meal is acting as a flour so I would think replacing it with other flour could work. I also don’t see how it couldn’t work to use peanut butter since it has the same consistency as almond butter. Just a different flavor. Hope to make this soon!

Chicago03/12/19

Ditto of the nutritional info. It would be helpful.

catinvtVermont 03/12/19

I am wondering if you have nutrition information for this recipe.

Susan WardIowa03/12/19

I would like to replace the flaxseed meal here, but am not sure how it is acting in the recipe and thus how to replace it. I doubt it is acting as an egg substitute, given that there are three eggs in the recipe. So, what would be recommended? Would a nut meal (almond, etc) work? Applesauce? Thanks!

AnonymousChicago03/12/19

I don't have any almond butter... has anyone made these with peanut butter? Would it work?

saradavis03/12/19

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Blueberry Crumb Cake

Bake cake, checking after 30 minutes and tenting with foil only if crumble is getting very dark (some color is fine), until top of cake is firm and a tester inserted into the center comes out clean, 60–70 minutes. Let cake cool in pan, at least 2 hours, then cut into slices in pan.

Giant Italian-Style Hoagie

Wrap entire hoagie tightly in plastic wrap, then cut crosswise into 4 even sections. (The plastic wrap acts sort of like a girdle, holding in all of the meat, cheese, and veg so that they won't fly out you slice smaller segments. It also acts as insurance in case the parchment paper gets damp.) If you're taking your sandwich out into the world, wrap again in plastic or return to bag or sleeve that bread came in to hold it all together for easy transporting.

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