I do love to be in the kitchen when I can, and I especially love creating something out of whatever I can find in my refrigerator or cupboard.
In this case, I was trying to use up bananas that were quickly turning brown. There’s a recipe I got from Rachel Masser with Clean Food Crush that uses bananas and eggs to make a protein-rich pancake. I eat them often but this particular morning I wanted something more robust. I pulled out a can of pumpkin, noticed a bag of cranberries in the bottom drawer, and snagged a bag of flaxseeds. I blended most of the ingredients together, dropped in cranberries, and popped it in the oven (instead of frying like a pancake); hoping for the best.
When it came out of the oven, I added a pat of grass-fed butter and drizzled only about a teaspoon of real maple syrup. With the first bite, my mouth was in heaven! These were so good I made the recipe 3 days in a row.
Super-duper healthy and now that I’ve got the basic recipe down pat, I am imagining all kinds of variations that will flow with the seasons. (Think blueberries, strawberries, mashed apples…who knows what I’ll find in my kitchen to put in the batter.)
I typed out the recipe and called it Pumpkin-Cranberry Souffle for lack of any better ideas for a name (I’m open to suggestions!). Click on the image to download or click here.
Oh, and tell me how you like it! (Hint…it’s GREAT for Christmas morning!!)
(p.s. measurements are kinda, sorta, approximate. I’m the type of cook that goes by feel or looks. I did my best to figure out measurements but sometimes I add a little bit of this and a little bit of that – and occasionally, a little more of that! 😁 )