Spray a mini muffin tin with olive oil.
In a medium sauce pan, melt the chocolate chips.
Remove from heat and stir in the corn flake crumbs and peanuts.
Spoon into a mini muffin tin.
Refrigerate to set.
NOTE: Be sure to check the ingredients in the chocolate chips and corn flakes.
Posts tagged ‘egg free recipe’
1 ½ cups long grain brown rice
3 cups water
1 ½ cups hemp seeds (shelled)
½ cup hemp seed oil
¼ cup Aunt Jayne’s BBQ sauce
¼ cup ketchup
½ tsp salt
1 red pepper, minced
1 small onion, minced
2 cloves garlic, minced
1 tbs fresh ground pepper
2 tbs dried basil
2 tsp egg replacer
Make the rice as you normally would and set it aside.
Preheat oven to 325°F
Grease an 8” loaf pan. (Glass works best)
In a blender, combine the red pepper, onion, garlic, egg replacer, pepper and hemp seed oil.
Blend until smooth.
In a medium bowl, combine the hemp seeds, rice and blender mixture.
Pack into loaf pan.
In a small bowl, combine the BBQ sauce and ketchup.
Spread ketchup mixture on top of loaf.
Bake for 1 hour.