Lyn's Recipe Collection
2 cups rolled oats
1/2 cup shredded coconut
1 egg
2 Tab melted coconut oil
1/4 cup (60ml) honey
150g blueberries
200g Greek-style yoghurt
Combine oats and coconut in a bowl. Stir in the rest.
Press into a greased & lined 16x26cm slice pan and bake at 180 degrees C for 30 mins or until golden.
Cool, cut into pieces.
Yield: about 8 puffs
2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes
1. Preheat oven to 400 degrees F. Butter 8 – 9 square cupcake pans – preferably nonstick.
2. In a medium bowl, whisk eggs then whisk in the sour cream. Then mix in both cheeses and the chives. Taste mashed potato & season if needed. Add to the bowl and mix well.
3. Spoon into pans, filling just to the top or a little below.
4. Bake 25-35 mins til they pull away from sides of cup and are golden brown all over. Remove from oven, let cool 5 minutes in pan then turn out onto a platter. Serve with sour cream.