IndigenousWell™

Growing up, my parents joined forces to make a big Saturday or Sunday morning breakfast. A formidable team. Biscuits and gravy, eggs, sausage and bacon, the works. Yummmmmm.

I continued that tradition during the first part of my adult life and those weekend breakfasts were awesome. But after my body started fighting back, with gluten-induced-migraines and insanely-high-cholestorol, the fun went out of breakfast.

I am not much of a baker. I prefer salty crunchy things to sweets. But I’ve found that a warm “pastry” of some kind is almost a decent substitute for biscuits. Below is a picture of my standby cheater: Bob’s Red Mill. Loads of different mixes from muffins, to cornbread to soups and plentiful at Reasor’s in Tahlequah.

This plain muffin mix is my go-to. I like it for the versatility and it helps with food waste because I just throw in what’s left (or what’s on it’s last leg) around the house. This morning, it’s the rest of the blueberries we have on hand and to keep it interesting, a very small handful of vegan choc chips (and yes my iPad just autocorrected to Choctaw when I typed that and I can assure you Choctaws are not known for their vegan chocolate alternatives).

Give it a try. 25 minutes. Simple. Hot. Yummy. Customizable. It probably won’t end up killing you and you won’t need a mid-morning nap.

To make it vegan from the directions on the back: substitute almond milk for “milk” and substitute apple sauce for eggs (as I posted about here).

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