1/2 c. organic coconut oil
1/2 c. sunflower seed butter (I used Trader Joe’s)
1 tsp. maple flavoring
2 tbs. Lakanto Maple Flavored Syrup
Place ingredients in a saucepan and heat until all ingredients are melted together. Then, pour the liquid into cute little molds and place them in the freezer for 30 minutes to harden. Once taken out of the molds I put them into a covered storage container and place back in the freezer. These need to stay cold as they will melt at room temperature.
Notes: This is a low carb (1 per serving), low oxalate, vegan, dairy-free, gluten-free little slice of yumminess!
These yummy pancakes have been my go to in a pinch low-oxalate any time meal. If you need a little more heft to your meal fry up some gluten-free maple and chicken apple sausage on the side. Applegate Farms makes a nice patty.
I am continuously looking to make wholesome meals in the quickest way possible. And I especially like it if I can make everything in one pan. This is an easy one-pan meal that only takes a few minutes to prepare. You can swap out the sweet potato for frozen hashbrowns to make this even simpler.
I have been adding riced cauliflower to my hashbrowns for awhile now to cut down on the carb load. I have seen other brands now make different flavored riced cauliflower mixes in the freezer section of your favorite grocer.
- 1/2 shredded sweet potato
- 1/2 cup trader joes cauliflower stir fry
- Small red onion, sliced
- 1 tbs of Tuscan herb olive oil
- Season salt
Sautee red onion in olive oil. Add sweet potatoes and cauliflower stirfry. When vegetables are soft and slightly crispy make a well in the middle of the hashbrowns and add an egg. Cover the pan and steam the egg until it is to the desired doneness. Enjoy!
What else does Della do besides cook all day? Check out her website here for the many healing services she shares.