Author Archives: Psalms

cottage cheese pancakes + berry compote

Here is some weekend breakfast inspiration for you...

A flourless version of cottage cheese pancakes that is one of my all-time favorite favorite things to make on a Saturday morning. These hearty little cakes are packed with protein and calcium. Naturally sweetened with banana & applesauce, you won't even miss all that extra fluff & stuff found in the usual buttermilk style. The walnuts add a bit of crunch & cozy nutty flavor.

p.s. If you want to get fancy for valentines day, you can spoon the batter into the pan to form heart shapes & top with a red berry compote. Who doesn't love that?!

the cakes

1 cup low-fat cottage cheese

1 banana

1 egg

1 cup gluten-free whole rolled oats

1/4 cup applesauce

1/4 cup chopped walnuts

Place all ingredients in a blender and blend until the mixture is smooth and resembles pancake batter. Toss in walnuts and mix. Lightly oil a large skillet or griddle with coconut oil then heat over medium heat. Spoon batter onto skillet to form desired shape. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes each side. Transfer to plates, top with compote and enjoy! Makes 4 pancakes. Serves 2.

the compote

1 cup frozen blueberries

2 tablespoon agave nectar

Place blueberries in a small saucepan and cook on low heat for about 20 min or until blueberries break down and mixture thickens. Yep! It's as easy as that.

Enjoy!

cashew butter cookies

I love making small batches of cookies! You get all the enjoyment of baking as well as an opportunity to do a bit of experimenting without the possibility of wasting too many ingredients. It also limits the amount of gorging you might do on the 50 or so cookies a full batch usually produces. This one turned out somewhere between a proper peanut butter cookie & a graham cracker. Down right delicious!

1/2 cup whole wheat graham flour

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup cashew butter

1/4 cup almond milk

1 tablespoon coconut oil

1/4 cup pure maple syrup

Mix flour, baking soda & salt in a small bowl. In a separate bowl, combine cashew butter, almond milk, coconut oil and maple syrup. Pour dry mix into wet and stir until just combined. Spoon drop batter onto a non-stick covered or lightly oiled baking sheet, press gently with a wet fork to get imprint. Sprinkle with a tiny bit of turbinado sugar. Bake in an oven set at 350 for near 12 minutes, or until lightly browned. Let cool & enjoy.

Makes 12.

Psalms Heiple BIO

Psalms lives in the cozy town of Portland, Oregon with one sweet husband & a pear tree. She is a full time window dresser, stylist and arranger of pretty things. On the side, Psalms is the food & lifestyle blogger of bitsofbluesky. As well as an all around outdoor adventurer & health nut. Psalms believes that the best parts of life are for sharing and truly enjoys the ever evolving process that goes into making a house your home.