Instructions
1/2 cup quinoa, dry (You may substitute 11/2 to 2 cups slow-cook, dry oatmeal.)
11/2 cups water
2 teaspoons vanilla
3 teaspoons cinnamon
3 apples peeled, cored and diced
4 tablespoons butter
1 teaspoon cinnamon
11/4 cups cottage cheese
4 eggs, beaten
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon honey
1/2 + cup flour (to consistency)
1/2 cup dried cranberries
1 tablespoon honey
Pour dry quinoa into small saucepan and heat, gently swirling until toasted with a nutty aroma. Add water, 2 teaspoons vanilla and 3 teaspoons cinnamon; simmer covered until liquid is absorbed. Transfer to mixing bowl. Dice apples while quinoa cooks, then place apples, 4 tablespoons butter and 1 teaspoon cinnamon in saucepan; mix well and cook on low. With a fork, mix quinoa with cottage cheese; then mix in eggs, baking soda, baking powder and 1 tablespoon honey. Stir flour in batches to thicken pancake consistency. Heat and oil or butter pan. Cook cottage cakes as you would regular pancakes. Add dried cranberries and 1 tablespoon honey to apple mixture and cook till berries plump and apples are translucent. Then serve over warm cottage cakes.
