Carol Ahola has applied whole foods standards to this ethnic dish which connects her family to their far northern roots in a land of white summer nights and long, long winter darkness.
Others more accustomed to American, Mexican, French, Italian,
Southwestern, or Southern fare may not feel the same genetic vibrations in
their taste buds. Nevertheless, we urge you to broaden your taste
experience with this dish that sounds more like dessert than breakfast in
this version. Those with non-Finnish ancestors may wish to double the
Milt and Carol Ahola, gifted in hospitality and cross cultural
friendships, actively befriend neighbors on the island of Okinawa.
A free-lance writer, Carol has published articles in several magazines
including Guideposts, Decision, and Sunday Digest..
She also speaks at women's conferences.
Variation from Breakfasts page
AMOUNT: 9" X 13" Baking Pan 4 to 6 Servings
Bake: 400 degrees F (205C) 20 to 35 minutes
ASSEMBLE INGREDIENTS &
STEP#1 Melt Butter in 9" x 13" Baking Pan or Pie Plate
STEP#2 Place in Blender;
Blend at High Speed
|Lowfat or Nonfat Milk||Eggs||Honey|
|Salt||1 Teaspoon Vanilla (optional) Variation not in book recipe||
Variation not in book recipe
|Carob Powder, Sifted|
|If blender overflows, remove some of the liquid and add the remaining tofu.|
STEP# 3 Pour batter into pan over evenly distributed melted butter
STEP#4 Bake at 400 degrees 20-35 minutes or until knife come clean out of center. Tofu option requires additional time. Variation not in book recipe
|Chop Nuts||Add carob chips||Add nuts|
|Add optional sliced bananas, shredded coconut, serve|
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