Harvest Grain & Nut Pancakes

Ingredients:
 
- 3/4 cup oats
- 3 tablespoons chopped blanched almonds
- 3 tablespoons chopped walnuts

 - 3/4 cup whole-wheat flour (can substitute or add some white flour, if batter is too wet)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt

- 1 to 1 1/2 cups buttermilk (start with 1 cup, and make sure the batter isn't too wet before adding another 1/2 cup)
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup sugar


Directions:

Grind the oats in a blender or food processor until finely ground. Add the nuts; pulse to chop more finely. 

Combine the ground oats/nuts, whole wheat flour, baking soda, baking powder, and salt in a medium bowl or food processor. 

In another bowl, combine the buttermilk, oil, egg, and sugar with an electric mixer or fork until smooth.

Combine dry ingredients with wet ingredients.

Lightly oil or spray a skillet and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet. Cook for 2-4 minutes per side, or until brown.

Spinach Quiche

Ingredients:

- 2 tablespoons butter
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 package (9 oz) frozen chopped spinach, thawed and drained
- 4 oz mushrooms
- 1 package (4 oz) herb and garlic feta, crumbled
- 1/2 cup shredded Cheddar cheese

- 1 unbaked deep dish pie crust (9 inches)

- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste

- 1/2 cup shredded Cheddar cheese

Directions:

Preheat oven to 375 degrees.

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned (about 7 minutes). Stif in the spinach, mushrooms, feta, and 1/2 cup of Cheddar cheese. Spoon mixture into pie crust.

In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour into the pie crust, allowing the egg mixture to thoroughly combine with the spinach mixture. If there is too much egg mixture for the crust, reserve some to make an omelet another day.

Bake for 15 minutes, then sprinkle the top with the remaining 1/2 cup Cheddar cheese, and bake for an additional 25-40 minutes until center is set. Let stand for 10 minutes before serving.