| Ingredients |
|---|
| Oat flour |
1/2 cup |
| Rye flour |
1/2 cup |
| Soda |
1 teaspoon |
Citric acid crystals
or
Cream of tartar |
1/2 teaspoon
2 teaspoons |
| Comino seed, fresh ground (cumin) |
1/2 teaspoon |
| Rice, brown, white, or wild, cooked |
1 cup |
| Pork breakfast sausage, cooked, chopped |
1/4 pound (approx, not critical) |
| Onion, diced, yellow, medium |
1/2 cup (double if desired) |
| Bell (or other) pepper , chopped |
2 tablespoons |
| Cheese (or soy cheese), diced or grated |
4 slices or 4 ounces |
| Eggs |
6 large, 7 medium, or 8 small |
Substitutions/modifications:
The flour can be any grain you like or any combination of two or more totalling one cup.
Use a tablespoon of baking powder in place of the soda and citric acid crystals (or cream of tartar).
Add a half teaspoon of ground chipotle pepper for a little extra zing.
Use cooked barley or quinoa in place of the rice.
Use grated cheddar cheese in place of the soy cheese.
Use an egg substitute in place of the eggs.
Instructions:
Thoroughly mix all dry ingredients. Add eggs and mix well. Stir in remaining ingredients and pour into oiled, preheated cast iron skillet. Bake at 350 degrees for 20 to 30 minutes, until a fingertip pressed lightly on top will not make a dent. Serve hot with your favorite picante sauce.