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Gluten Free Pancake Crash Course

So now that you’ve had this container of gluten-free flour mix sitting in your cupboard for the better part of a month, are you ready to do something with it?

That’s right, after yet another (and even longer) blogging hiatus, we have returned and this time we come bearing gifts…

And by gifts we mean pancakes, of course!

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Because here at Two Saucy Sisters, we believe that thick, fluffy pancakes should be accessible to everyone- including our gluten-free friends! ūüôā

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We decided to go with a basic, plain pancake recipe here to allow you guys to have some fun with it and add whatever you want to them. ¬†Chocolate chips, blueberries, cinnamon and raisins, or maybe for the more adventurous you want to try adapting some of our other pancake recipes- how about banana nut? Strawberry Shortcake? ¬†Pumpkin Gingerbread? ¬†Or why not Chocolate-Banana Upside Down pancakes? ¬†Are you drooling yet? ūüėČ

Of course, we couldn’t just have plain pancakes for breakfast (where’s the fun in that?) so, in the spirit of Fall, we topped ours with a little pear-apple concoction!

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Cinnamon, pears, apples, raisins and a splash of maple syrup goes a looong way, people!

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But before you go running to your kitchen to make these, let’s have a little chat about gluten-free baking. ¬†Well, okay, we suppose making pancakes isn’t exactly baking, per se, but it’s close enough, in our opinions!

The main thing to remember when adapting a recipe to use gluten free flour is that different types of flours have different liquid-holding capacities, so always cut back on the liquid by at least a third, then gradually add liquid in until you’ve reached the consistency you want. ¬†Which leads us to rule #2: when using gluten-free flour, your batter should be thicker than when using standard white or whole-wheat flour. ¬†This is especially true for pancakes if you want them to be thick and fluffy, which is obviously what¬†everyone¬†wants in a good pancake!

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Lastly, you will notice that we added a bit of coconut flour to the batter. ¬†This is not¬†entirely¬†necessary (in fact, our first trial didn’t use it) but it really does help make the pancakes thicker and fluffier. ¬†If you`re worried about a coconutty flavour, fear not because the small amount we’ve added doesn’t change the taste one bit! ¬†Coconut flour is also really easy to find (in Canada you can get it at the Bulk Barn). ¬†But if you decide to leave it out, you may want to cut back on the liquid slightly.

Anyways, now that you’ve been given a crash-course on gluten free pancake making, we hope you enjoy our recipe, and have fun adding all sorts of yummy add-ins to them! ūüôā

Gluten-Free Basic Pancakes

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. High-fibre gluten-free flour blend
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg, beaten
1/2 c. milk of choice (add more if necessary)
1/2 tsp vinegar
1 tbsp maple syrup or honey
1 tsp vanilla extract

Directions:

Pre-heat a non-stick skillet or pancake griddle over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  Combine the wet ingredients in a separate, small bowl.  Add the wet ingredients to the dry ingredients and stir until just combined.

Drop spoonfuls of batter onto the pan (we found these worked better if we made them a little smaller). ¬†Once you see bubbles start to form and the edges begin to cook, flip and cook for another 2-3 minutes. ¬†Keep warm while cooking the remaining batter. ¬†Top with fruit, maple syrup, nuts, or whatever else you’d like! ¬†(Our recipe for the apple-pear “sauce” is below!)

Apple-Pear “Sauce”

1 apple, diced
1 pear, diced
1 tbsp corn starch or arrowroot flour
1 tsp cinnamon
3 tbsp raisins
1 tbsp maple syrup
1/4 c. water

Directions:

Add all ingredients except water to a small pot and stir to combine.  Add the water and bring to a boil.  Cook on high for 2-3 minutes, stirring frequently.  Turn the heat to low and simmer, stirring every couple minutes, until the apples and pears are cooked and the sauce has thickened.

~twosaucysisters

Have you ever tried adopting a recipe to be gluten-free?  What was challenging about it?

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Rockin’ and Rollin’

We’re pretty sure it has been¬†ages¬†since we’ve talked about pancakes over here- did you think we had given up eating them?

Of course, that would crazy talk!  Who in their right mind would ever give up eating pancakes?

Not us, that’s for sure! ¬†Rest assured, there has been no shortage of pancakes over here, but our pancakes have been looking a little different lately…

You see, we’ve discovered a new way to make pancakes, and quite frankly we may never eat them any other way ever again!

Ladies and gentlemen, we give you the pancake parfait roll-up!

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Seriously people, this is a genius idea! ¬†It’s a fruit-and-yogurt parfait all wrapped up in a thick, fluffy pancake- does it get any better than that?

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This recipe is inspired by an episode of Diners, Drive-Ins and¬†Dives¬†seen while doing hamstring curls at the gym. ¬†That’s right, we watch foodie shows while lifting weights…

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Unfortunately there was no sound to accompany the show¬†(yes, we watch silent foodie shows while lifting weights…)¬†so we have no idea what restaurant was being featured and cannot properly give credit to whoever came up with this fantastic idea.

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But we can share it with the world!

So what is so great about a pancake roll-up? ¬†It takes about¬†half¬† the time of regular pancakes! ¬†Think about it- one giant pancake vs. making a whole bunch of small ones? ¬†Some of you cool kids might have one of those awesome pancake griddles that have enough space to cook a million pancakes all at once, but for those of us who don’t, this is a huge time-saver!

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And the faster you can cook pancakes, the sooner you can eat them. ¬†And of course, fluffy pancake + creamy yogurt + sweet fruit + crunchy granola = breakfast heaven. ūüôā

So go make use of all the delicious fruit that is hitting its prime right now, and make yourself this to-die-for breakfast- you may never eat pancakes the same way again!

Pancake Parfait Roll-Up

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (optional)

1 egg, beaten
2/3 c. buttermilk
1 tbsp maple syrup

1 c. yogurt
1 c. fruit of choice
3/4 c. granola

Directions:

Preheat a large frying pan sprayed with cooking spray.

Combine the dry ingredients in a medium-sized bowl.  In a separate bowl combine the wet ingredients.  Add the wet ingredients to the dry and stir until just combined.  Divide the batter in half and pour onto the frying pan.  Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges begin to firm.  Flip and cook for another 2 minutes, then remove to a plate.  Repeat with the rest of the batter.

Spread the pancake with yogurt then sprinkle with fruit and granola.  Roll up and top with the rest of the yogurt, fruit and granola.  Drizzle with a little maple syrup if desired.

~twosaucysisters

Do you ever watch the T.V. at the gym? ¬†Have you ever seen a recipe from a T.V. show that you’ve tried recreating? ¬†How did it turn out?

Waffle Hause

So, yesterday our kitchen turned into a bit of a waffle-making factory.

You see, yesterday was an extremely beautiful day in these parts! ¬†It was sunny and warm with a light breeze- perfect for spending an afternoon outdoors (and maybe getting our tan on?) ūüėČ

But we had a race yesterday evening, which meant no sitting in the sun for us!  Talk about torture, right?

So what do you do when you need to distract yourself from the gorgeous weather and the desire to spend the whole day outside?  You make waffles, obviously.  Lots and lots of waffles.

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Why make such a large batch of waffles?  Because you can freeze them and then have fresh, homemade toaster waffles whenever you feel like it!  How great is that?

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Not that we have a problem whipping up a quick batch of waffles on any given morning, but who doesn’t love just popping them in the toaster to have homemade waffles ready in just minutes?

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No muss, no fuss, just light, crispy waffles ready to be topped with whatever your heart desires!

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Strawberries and cream?  Bananas and peanut butter? Berry compote?  These are such a neutral-tasting waffles that you could basically do anything you wanted!  The possibilities are endless!

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And hey, if you just want to go the classic route and throw a little butter and maple syrup on there, we won’t judge ūüėČ

So we didn’t exactly get to enjoy the beautiful weather, but at least now we have a freezer full of waffles, right?

Big Batch Buttermilk Waffles

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Prep Time: 10 minutes
Cook Time: 35-40 minutes
Makes: 14 large waffles

Ingredients:

3 c. whole wheat flour
3 tsp baking powder
1.5 tsp baking soda
1-2 tsp cinnamon
3 eggs, whisked
2 cups buttermilk
1/4 c. maple syrup (or other liquid sweetener)
2 tsp vanilla extract

Directions:

Preheat your waffle iron.

In a large bowl combine all the dry ingredients. ¬†In a separate bowl combine all the wet ingredients. ¬†Add the wet to the dry and stir until just combined. ¬†Spoon the batter even onto the waffle iron. ¬†Close the lid and allow to cook for 4-5 minutes, or until the waffle is lightly browned and firm to the touch. (Times may very depending on how hot your iron is, so keep you eye on ’em!)

The key to getting a nice, crispy waffle is not putting too much batter on the iron at once. ¬†You don’t want it to be too thin, either, but over-loading the plates will make it difficult to get a crispy waffle.

Repeat the process until all the waffles are done. ¬†Lay the waffles out and allow them to cool. (As some of the first ones start to cool you can start to stack others on top of them with wax paper between each waffle). ¬†Once the waffles are cool, place them in an air-tight ziplock bag, keeping the wax paper in between them. ¬†If they start to get a little soft as they sit, don’t worry because you’ll be toasting them later.

When you want to eat them, remove however many you want from the freezer and pop them straight into the toaster.  Then top with whatever you like!

~twosaucysisters

Do you like waffles? What are your favourite waffle toppings?

Simple Sunday: Apple Parfait

As we have said before, a really important part of healthy eating is healthy snacking! We don’t know too many people who can make it all the way from lunch to dinner (or breakfast to lunch, or dinner to bedtime…) without needing that extra something to tie them over until then.

Snacks should be quick, easy and not complicated. At the same time they should be enjoyable, tasty, and of course, nutritious! After all, every time you eat is a chance to give your body important nutrients. That being said, each time you eat should also be fun and exciting, right?

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Right! ūüôā

And it should be pretty, too, because pretty food tastes better! (and that’s a scientific fact!)

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Well, ok, that may or may not be scientific, but the proof is in the pudding apple parfait!

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Fresh, juicy and sweet apple chunks layered with creamy yogurt and crunchy granola, this snack was a snap to prepare and out-of-this-world delicious!

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We used plain yogurt mixed with vanilla and cinnamon, but you can use any flavour you want! (Apple – berry anyone?) Also, any granola will do just fine, pick your favourite! For our parfaits, we made an apple-cinnamon version of this granola¬†(recipe to come!). If you’re using store-bought granola, make sure you read the nutrition label to make sure it’s not too high in sugar (10g or more per serving), and watch for aspartame in sweetened yogurt.

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The process is simple: Assemble your ingredients, find a pretty glass and layer them up!

Enjoy! ūüôā

Apple Yogurt Parfait

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Serves: 2
Total time: 10min

Ingredients:

3/4 c. plain yogurt
1/2 tsp vanilla extract
1/2 tsp cinnamon

OR

3/4 c. of your favourite yogurt

1 apple
3/4 c. granola
cinnamon, for topping

Directions:

Core and dice your apple into small pieces.
If adding vanilla and cinnamon to your yogurt, mix them now.
In a tall glass, layer your ingredients starting with yogurt, then apples, then granola. Continue this pattern until all ingredients are used up.
Sprinkle cinnamon on top and enjoy!

~twosaucysisters

What are your favourite quick and easy snacks?

Clusters of Awesome

Banana and peanut butter is a classic combination.

But there is another. ¬†It is lesser-known, but not any less delicious! ¬†That’s right- there is something else that is equally as delicious as peanut butter and banana.

So what is this magic combination?  Banana and tahini.

Since we started reading food blogs, we have been introduced to many new and wonderful ideas, and the banana-tahini combo definitely makes the list of the top 10 (if we were to make one, that is..).

Unfortunately, we cannot remember on what blog we first heard about putting these two ingredients together, so if you are a food-blogger and have ever mentioned about eating banana and tahini at the same time, feel free to take credit for introducing this idea to us ūüôā

For those of you who don’t know, tahini is sesame seed paste. ¬†It’s kind of like peanut butter, except its made with sesame seeds instead (it also has no sugar or salt added to it). ¬†It’s a very common condiment in middle-eastern cooking, and is a major ingredient in hummus. ¬†It can be found in pretty much any grocery store, and has a mild, nutty flavour.

We could go on all day about how delicious and versatile tahini is, but today we’re actually here to talk about granola:

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You see, the other day we decided we wanted to make granola.  We had some ripe bananas that we wanted to use up, so our first thought was to make peanut butter-banana.  But then we decided that we wanted to try something a little different-and thus banana tahini granola came to be!

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We really can’t say enough about this granola! ¬†There’s a slight sweetness from the banana that’s balanced¬†perfectly¬†with the nuttiness of the tahini. ¬†If you’ve never had tahini before and you’re a little hesitant to try it, this is the perfect recipe to start with! ¬†The tahini flavour is very mild in this granola- almost an after thought, really.

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In fact, if you didn’t know there was tahini in the granola, you probably wouldn’t guess that it’s there. ¬†You’d just be wondering why this granola tasted¬†so ridiculously delicious. ¬†Then you would just accept it, and go on blissfully eating it by the bowl-ful. ūüôā

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There is also one other very important thing that we must mention about this granola. ¬†It has the best. Clusters. Ever. ¬†The secret? ¬†An egg white! ¬†One¬†single¬†egg white. ¬†Add it into the mix, and you’ll get those hearty clusters that are so highly coveted when making homemade granola!

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Would you just¬†look¬†at those clusters? ¬†No need for a bunch of oil or sugar- because we don’t know about you guys, but when we have granola, we want to eat entire¬†bowlfuls¬†of it! ¬†Stuff it full of sugar and oil and suddenly that becomes a not-so-healthy idea. ¬†That being said, we didn’t add a tonne of sweetener to this, so if you’d prefer you can feel free to add a little more if that suits your taste ūüôā

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So please do yourself a favour and go make a batch of this granola.  Then eat a bowl full of it.  In fact, you may even want to make a double-batch, because it is that good.

Banana and tahini- seriously, people.

Banana Tahini Granola

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Prep: 10 minutes
Cook Time: 30 minutes
Makes: approximately 5 cups

Ingredients:

3 c. large-flake rolled oats
2 tbsp sesame seeds
1 tsp cinnamon
1/4 c. chopped walnuts
1/4 c. chopped almonds
1 medium banana, mashed
1/4 c. tahini
2 tbsp maple syrup
1/4 tsp vanilla extract
1 egg white

Directions:

Preheat the oven to 350C.  Line a large baking sheet with parchment paper.

In a large bowl, combine the oats, sesame seeds, walnuts, almonds, and cinnamon.  Stir until evenly mixed.

In another smaller bowl, whisk the banana and tahini together until smooth.  Add the maple syrup, vanilla extract and egg white and mix until everything is fully combined.  Add the wet ingredients to the oat mixture and stir until everything is mixed and there are no dry spots left.

Spread the mixture evenly onto the prepared pan, pressing down slightly.  Bake for 15 minutes.  Remove from the oven and stir, breaking up the granola slightly, but leaving several large chunks.  Return to the oven and bake for another 10 minutes.  Remove from the oven again and stir the granola so that the darker pieces are moved to the bottom and some of the less-baked pieces are exposed.  Return to the oven for another 5 minutes.

Remove from the oven and allow to cool (it will get crispier as it cools).

~twosaucysisters

Have you ever tried banana and tahini?  What is your favourite kind of granola?

Craving Conquered

So we’re back after a beautiful long weekend, and it seems like Mother Nature is playing some kind of cruel April Fool’s day joke on us with this crazy weather. ¬†Yesterday it went from sunny blue skies to blizzarding, back to sun and then blizzarding again within a span of about 15 minutes, and it did that all day long! ¬†And today she’s pretending it’s January again and hitting us with -12C temperatures. ¬†Apparently Mother Nature thought it would be fun to extend April fool’s day. ¬†Not cool.

But regardless of the weather, it was such a lovely weekend full of sunny skies, family, and of course chocolate! ¬†And as we mentioned the other day, ours was also filled with carrot cake!¬† But if you never got to have any carrot cake, or you’ve polished off the entire thing already (ours was gone in 2 and a half days!) and you’re carrot cake craving is still raging like yesterday’s weather, do not fret- we are here for you ūüôā

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With another pancake in a jar, of course!

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Ok ok, we know what you’re thinking- another pancake in a jar? ¬†Seriously?

Yes, we are serious.  We have a major back-log of these things, so if you really hate pancake-in-a-jars, we apologize (but not actually :P)

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When we posted the recipe for our apple pie version, we asked you to offer up any other flavour suggestions that you’d like to see us make. ¬†Jan at Sprouts n Squats¬†suggested a carrot cake flavour. Well great minds must think alike, because this was one combo that we have had in a our recipe book for quite some time, and since Jan suggested it, we knew we had to share it with all of you pronto! ¬†So really, you should probably thank her for this one ūüôā

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We have to say that this might be one of our all-time favourites. Ok, so we say that almost every time, but this one really takes the cake! (no pun intended :))

But before you go and make this, we want to warn you:

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If your pancake comes out looking like this, don’t be alarmed! ¬†Just cut off some of the top and eat it as a little appetizer while you assemble your toppings ūüôā

Seriously, if this doesn’t crush your carrot-cake craving, we don’t know what will!

Carrot Cake Pancake in a Jar

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Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 2

Ingredients:

1 c. whole wheat flour
2 tbsp coconut flour (optional)
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp shredded coconut
1 tbsp raisins
1 tbsp walnuts
1 medium carrot, shredded
1 tbsp coconut butter (or almond or walnut butter)
1/4 c. pineapple juice
3/4 c. milk of choice (if not using coconut flour, reduce to 1/2 c.)
1 tsp vanilla extract
Diced pineapple
raisins

For the Pineapple Syrup:

2 tbsp pineapple juice
1 tbsp honey

Directions:

In a medium-sized bowl, combine all the dry ingredients.  Whisk together with a wire whisk to remove any clumps.  Add the wet ingredients to the dry and stir just until fully combined.

Fill two medium-sized jars 1/4 of the way with diced pineapple and raisins.  Divide the batter in half and spoon into the jars on top of the pineapple.  Cook in the microwave for 5 minutes, or until the pancake is firm (yet still springy) to the touch. Top with syrup, extra raisins, walnuts, and a dollop of yogurt if desired.

For the syrup:

In a small ramekin, stir together the pineapple juice and honey.  Pour over top of pancake.

~twosaucysisters

Do you have a certain breakfast that you make over and over again?  What are some of your favourite ways to re-make it each time?

Apples to Apples

Has anyone ever played this game before?

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We never have, but it sounds like it could be fun! For those who don’t know, this is a type of word game. Players are given “red apple” cards, each with a noun or noun phrase on them, and the judge chooses a “green apple” card, which contains an adjective. The judge puts this card face up on the table for the players to see, and then each player chooses one of their red apple cards that they think best matches the green apple card and puts it face down. The judge shuffles the red apple cards and reads them, deciding which card matches the green apple card the best. The point is for the judge to choose the match that is “most creative, humorous or interesting”.

So…. what does this game have to do with today’s post?

Absolutely nothing! Except that today’s post has apples in it. ūüôā

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Hmm… what’s the best adjective to describe this breakfast?

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Decadent? Delicious?

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Cinnamon-juicy-apple-and raisin-filled-awesome?
(For some reason we don’t think they have that one in the game, but if they did it would win for best match!)

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Another good way to describe it is healthy. And maybe sneaky too, because if you ever made this for someone, they would never guess that it’s good for them! ūüėČ With whole wheat bread, apples, low-fat milk, ¬†and high-protein cottage cheese and egg whites, this dish has got a lot going for it!

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But who needs adjectives? We’ll let the photos speak for themselves. ūüôā

Apple Cinnamon Stuffed French Toast

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Prep time: 15 min
Cook time: 5 min
Serves: 2

Ingredients:

2 slices of your favourite whole wheat bread, approx. 1 inch thick.
6 egg whites (or 3 eggs)
2 tbsp sugar-free apple butter Apple Butter (store-bought or home-made)
3 tbsp milk of choice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp vanilla

Filling:

1/2 medium sized apple,very  thinly sliced
1/4 c. raisins
1 tsp water
cinnamon and nutmeg, to taste

For the cream:

1/3 c. cottage cheese
1/4 c. apple butter
1/2 tsp vanilla extract
water as needed (we used approx. 2 tbsp

Directions:

Slice your bread into 1-inch pieces, then slice into the centre of each bread slice, making a pocket for the apples, without cutting all the way through.
In a bowl, combine the apple slices, raisins, cinnamon and nutmeg and water and microwave for 1-2 min or until apples are soft. Drain off excess liquid and stuff the apple raisin mixture into the pockets of the bread.
Preheat a non-stick frying pan or pancake griddle over medium-high heat.  Spray with cooking spray.
In a wide, shallow dish, combine egg whites, milk, apple butter, spices and vanilla. Soak both sides of each bread slice and place the bread on the preheated pan.  Cook for 2-3 minutes, or until the bread turns a nice golden brown, then flip and cook for another 2-3 minutes.

While the bread is cooking, put all the cream ingredients in a blender or food processor and process until smooth, adding water slowly until you reach the thickness you desire.

Optional:  Dice the other half of the apple and cook in a little bit of water for topping.

~twosaucysisters

Have you ever played Apples to apples?