Grain-free Green Breakfast Cookies

hey how you doing Monday we’re gonnacook together it’s so happy that you’rejoining me today so what I decided tomake was for season two right st.Patrick’s Day is tomorrow there’s a lotof things that I could make but Ithought that these would be I calledthem the st. Patrick’s Day greenbreakfast cookies so they are grain freewhich means they’re also gluten free andwhat I love about them is that they lastfor a long time you can have them on thetime for a day or two you can stick themin the fridge for eight weeks and theyfreeze really really well we are goingto be using this recipe from my site soif you want to follow along you can headto my site there’s a link in myInstagram profile that you can click andthen you can find the recipe on my siteprint it out and we can totally cooktogether so I’m going to proceed withthe recipe in real time I’m going tomeasuring things in front of you so Ihave my daughter who’s standing by andshe come from college so she is going tobe feeding me the questions as I havedifferent causes throughout the recipeall rightso let’s get started it’s gonna be fun Iam using a base of fine blanched almondflour in this recipe most of the grainfree baked goods that Iyou are almond flour based now one thingI’m really good at making substitutionsbut I’m afraid that when it comes tograin flours nut flours coconut flowersthey’re really hard to interchange soyou can’t exchange a grain flour for anut flour right and the only thing thatyou could possibly swap for this finealmond flour is maybe like a hazelnutflour but that’s gonna have a prettystrong hazelnut flavor so I’m gonnameasure this just by spooning it intothis is actually a two cup measuring cupso if you’re like oh wait she only didone cup it this is actually a two cupmeasuring cup I love these thingsbecause I also use them on the stove tolike melt little small amounts of stuffnow when it comes to almond flour I’mgonna level this off when it comes toalmond flour you want to make sure thatyou’re getting fine blanched almondflour because anything that says naturalis not Blanche Blanche means thatthere’s no tins and that’s what you wantfor a better texture otherwise the skinsare a little tough right and it could bealso be a bit bitter so onna if you seeany question yeah you think I can answerwhile I’m spooning this just let me knowhave you found any organic almond flouroh that’s a good question I have not Ihave not found a good organic blanchedalmond flour yet I mean that would be agreat product for somebody out there todo but no I haven’t so this one’s fromfive market but honestly I think everysupermarket in America has five blanchedalmond flour I found it at Walmart Ifound it at Target every supermarket sobut organic I have not found so I’mgonna put thisto my mixer I just if the mixer in theframe or shaky on that a bit while youhave just yeah okay that’s perfect okayso the almond flour is in there it’s apretty easy recipe by the way and Ialways have almond flour on hand I useit a ton and we’re not even grain foryour gluten free but I actually reallylike grain free baked goodsokay the next ingredient is coconutflour this is very unique okay I meanit’s easy to find but it’s really one ofthose things that you cannot swap withanything else and I really only use itin small amounts because it’s very veryabsorbent and very heavy and it takes ona lot of moisture so I’m gonna use two Ithink two tablespoons yeah twotablespoons of this in here and all ofthese flowers just in general any time aflower might have any bit of fats in itso whole grain flours those fats in thatoutside layer that bran and germ layerhave a little bit of fat when you openit up by milling the flour then you’reexposing the fat to air so anything likethe almond flour the coconut flour allof those I keep in the refrigerator andthey stay fresher for longer that wayalright so next after that we have somebaking soda this is just like classicArmand Hammer baking soda I keep it in aglass jar because I feel like it’s justeasier that way if I take these with meto classes and you know these things getbounced around and I hate flowers justspilling out everywherethis is for leavening so the leaveningmeans that you need something that issomewhat acidic to allow this to reactand ifif we don’t have any leavening thenthings are very heavy and dense some seasalt you can use any kind of sea saltyou want just make sure it’s fine grainso it’s a half of a teaspoon of that andthen 1/2 teaspoon of cinnamon groundcinnamon if you don’t want to addcinnamon to this you don’t have to noproblem I’m gonna give you some swapsalong the way and in case you don’t haveeverything because I know what’shappening right now we don’t want to goto the store if we don’t need to allright this is most of my dry ingredientsand then in the recipe it says you canadd in a bunch of different things Ihave some hemp seeds here I think one ofthe reasons that I chose hemp seeds isbecause they have a little bit of likethis green color to them and you can seethat so they’re also really high inprotein they’re high in omega-3 fatsthey’re high in fiber I throw these intomy smoothies in fact people always askme like what’s your favorite proteinpowder i’m like i don’t use proteinpowder i use hemp seeds so i’m gonnathrow these in here i don’t think mykids will mind they probably won’t evennotice them they don’t really have anyflavor they’re just kind of nutty inhere anything going on on um someoneasks if there’s a healthier alternativeto corn starch that you recommend ohyeah that’s a great question and i wouldsay i use yes good job on and I usearrowroot powder that’s to me is thebest one for one with corn starch andit’s much healthier its grain free andand it’s very natural like it’s notoverly processed the way corn starch isthe only time that I wasn’t verysuccessful with using arrowroot in placeof course starts was when I madehomemade pudding like the error who justwasn’t strong enough but same principleapplies when you’re using error but onefor one if someone doesn’t have coconutflour what elsethey do in this recipe I’m really notsure you’d be going in a territory thatI haven’t been before by making thatswab in like a cake or a muffin recipe Iwould say like don’t even try it in thisrecipe you might be able to get awaywith something like a grain flour likean oat flour oat flours a little bitheavier than other grain flours so youcan find gluten-free oats and you canjust run them up in your food processoror your blender and then that would bemy only suggestion and I’m just going totell you I’m not really sure if it wouldwork so you’d be on your own there sorryum if there’s a nut allergy what can youswap out for almost nothing I’m so sorryand tomorrow’s recipe will not have nutsin it but unfortunately you can’t Iwould just yeah make something else makemy make my green pancakes you can makethat into a waffle recipe you’re justtrying to do something fun you can blendspinach into a smoothie but in thisparticular recipe I don’t have a swapfor for the almond flour I’m so sorryokayso we have here some unsweetened coconutflakes I like the texture of this I justfind that when you make this with justthe almond flour and the coconut flourand no additional texture it’s just kindof a little boring so I’m adding in somecoconut flakes here more like shreddedcoconut and then I’m gonna use coconutoil but there’s other swaps here thatyou can make for the coconut oil you cando ghee you can do unsalted butter atroom temperature those would all totallywork fine there’s actually a brandcalled force and heart and they have avanilla ghee which I think would be a megee for those of you that don’t knowthey spelled ji-hae and it’s a clarifiedbutter which means it’s butter that hasthe milk solids removed so it’s likemelted it’s allowed to separate and thenthe milk solids are taken out so itdoesn’t burn and a lot of people candigest it better they use it in Ayurvedain cooking and they say it’s like a veryhealing food I like it a lot I justdon’t use it a ton but I have used it inthis recipe so we’re going to usecoconut oil at room temperature I’ve gota quarter of a cup here and then I’mgonna measure out two more tablespoonsthat and I’ll just kind of guest me ahalf of this quarter cup so that wouldbe the six tablespoons all right likethis this is a unrefined coconut oil avirgin coconut oil I like to get all myoils in glass because plastics tend toleach a lot with fat so we don’t needany extra plastic in our life right allright no but one of your followers usfound an organic almond flower on Amazoncalled Anthony oh is itAnthony’s is organic yeah because theydidn’t used to be I’ve bought Anthony’sbefore and that’s awesome so now we knowwe’re to get organic all right so I’mgonna blend this upgentlywe’re gonna get combined really well yeswhat’s the benefit of unrefined coconutoil oh that’s an awesome question let mepush this off to the side you guys canhear me so unrefined oil basically meanthat they haven’t gone through chemicalor heat processing and both of thosethings not only can damage the oil butin the case of chemical processing theyleave a chemical residue behind and anykind of like over processing of oilsalso could damage a lot of the nutrientsso there are some oils that really havea lot of beneficial nutrients like oliveoil for example and then when you havethis refining process you damage the thenutrients that you would really like tobenefit from so that’s the reason that Idon’t use refined oils whether it’scoconut oil or olive oil or any kind ofoil so just you know you can read yourlabels like this one for example it’s bynutiva it doesn’t say unrefined on thefront of it but it does say in theingredient list unrefined on theingredient list okay let me clean up alittle bitand then what we’re going to do is getthe second stage of ingredients here soI’ve got them on my thinking sheets andthis is obviously the way we’re going toget these cookies to be green it slippedsome spinach so I have some freshspinach here I don’t have much but Ithink I have enough for this recipe andif you don’t have finish but you havefrozen spinach I have a feeling it wouldwork you just have to really saw it outsuper super well and then leave out theexcess moisture and you’re not going touse the same amount as fresh becausethis the frozen spinach has beenblanched and then we’ll sit down and soyou probably only need like I don’t evenknowcoming through using hair a one and ahalf cups he probably only needs like aquarter of frozen spinachyou might try and be able to use frozenkale I don’t think the flavor would bethat detectable but again just thoughtout super well squeeze out the excessmoisture and then you’re going to beusing much less of it maybe like aquarter of a cup okay so coconut goesout coconut oil goes out we’re going touse the finish so I’m gonna grab my oneand a half cup and click kind of lightlypack it in here and then this part goesin the blender so we obviously have toblend the spinach into our liquid sothere this is baby spinach like thatnice and bright green so we’re adding insome good nutrients this is a goodopportunity also to you know get yourfamily to eat something green and thenthey’ll like it so much that maybethey’ll want you to make green cookiesall the time there’s also a free muffinrecipe for the for the gal who was notfree there’s a green muffin recipe on mysite and you can make that withgluten-free flour or you know any kindof flour and there’s no nuts in it yeahum if you wanted to use matcha for thecookies how much do you think you wouldpop to you oh that’s a great questionand much is kind of expensive but if youhave it and you have like a culinarygrade and not a ceremonial braid youwouldn’t want to wasteceremonial grade matcha in a recipe likethis but I would say you could test itout you could start off with like mini 2teaspoons of matcha and see how far thatgets you it’ll give a very subtle greencolor and you would probably be able totaste a little bit of that much out butI like it you can also you can also adda little Xvanilla if you’re trying to drown outany of the matcha flavor but I thinkmatcha is a good call on this okay soone and a half cups of spinach in fact Ihave a recipe on my site for a matchachia pudding so that’s another way thatyou guys can do something green if youhave chancing laying around the houseand you have the matcha powder then youcan use any kind of a liquid coconutmilk almond milk cashew milk regularmilk whatever even like yogurt and waterand then you can make a green chiapudding and I think that would be reallyfun okay so spinach is in here and let’ssee Oh eggs we’ve got to do our eggs soa lot of grain-free baked goods dorequire eggs it just helps to hold themtogether really well I’m not sure ifthis would work with a flax egg but itmight it’s possible you know flax egg isone tablespoon of flax meal with threetablespoons of warm water and then youallow that to sit at room temperaturefor about 10 or 15 minutes untileverything gels and it’s kind of likethe consistency of like egg white andwhat’s awesome about that is you know ifyou don’t have an egg around the house alot of times you can again use a blackbag just for baking it’s for binding notlike can’t use a flax and and make upfor Tata out of itchecking your dough okay so another eggin here it’s it’s a good practice tocrack your eggs into something separateand then add to the blender that way oryour container that way or not if youhave a bad egg or a shell it’s just mucheasier to get it out of your bowl okaynext ingredient is maple syrup so let’ssee I like I have this organic maplesyrup in glass that I really like a lotfrom Trader Joe’s it’s a really goodprice this is one of my favoritesweeteners we’re going to use fourtablespoons ofso this is not a very sweet dessert andit’s so that’s why I call it a breakfastcookie it’s because I think it’s goodenough that you can eat for breakfastthen it’s not gonna raise your bloodsugar tremendously and that’s one of theother benefits of grain-free baked goodsis that because it’s mostly nuts theglycemic index is not going to be quiteas high as a flour-based food right soeven whole wheat flours flour raisesyour blood sugar very very very quicklyokay I love these little measure andpour shot glasses pour in our maplesyrup and then some vanilla extractjlabbe I use this in so many differentthings and just guesstimated that andwe’re good so let’s blend this up youdon’t need a vitamin you don’t need ahigh-powered blender for this just anyblender it’s totally fine but we needthe spinach to become somewhat liquefiedgreat it is so pretty okay look at itfrom this way my if I tips it anymore Iwas going to pour it right onto thecounter so let’s move this out of theway and get my mixing bowl back and nowwe’ll just add this in here st.Patrick’s Day coming up I’m making greencookies alright so when we’re littlelike spin and thenokay cool so what I’m gonna do now isI’m gonna ask my daughter what she wantsme to add in to the cookies so in therecipe I’ve given a couple ofsuggestions for different add-insif you want pistachios are a nut thatwhen you cut them they kind of have alittle bit of green inside so that’s oneof the reasons that I suggested them butthey also have a little bit of a flavorand you know not everybody loves them Ilike them so we can add the stash iou’sor we don’t have to and some othersuggestions um let’s see so I’ve gotsome toasted and salted pistachios herethe others yummy huh yeah you can seehow they have like just like a littlesmidge of a green color so that’s oneoptionI love green raisins or golden raisinsmake sure you’re getting ones that aresulfur dioxide free you don’t need anysulfur dioxide so these are not quite asattractive as the ones that are likesuper bright yellow because these arenot treated with a preservative so howdo you know if your dried fruit pestlefor dioxide just read the ingredientlabels it has to be listed there so Ithink I might be interested in addingsome of these and then you know if youwant everybody always ask me withdessert thing and I add chocolate chipsdo it like I love chocolate chips soI’ve got one here by enjoy life theseare mini chocolate chips so these aretiny ones and then I got these organicdark chocolate chunks from drive marketI don’t know what do you think on us umI would love to do the mini chocolatechips per the requests of a lot of myfriends on hereso yeah I would I would prefer that okaybecause you don’t like chocolate thatmuch right yeah but I mean can we dosome of them with pistachios too or arewe just changed sure we can do whateveryou want okayum so here’s our green batter look atthat is that beautiful and what’s sogreat about spinach is that first of allit’s one of the most nutrient-densefoods so it’s awesome and then numbertwo is that it doesn’t taste likeanything so you can blend it into yoursmoothies you can even blend it in toyour oatmeal you can blend it into riceand you know blend it into so manythings it just makes everything likesuper green and vibrant and you don’ttaste it so I love it okay we’re gonnatake this nice big scooperI love you swing arm ice cream scooperwhy are you laughing at me daughter okaywell tell me what’s ever because allright it’s just right my friends oh ohokay god I’m happy with my decisionyeah okay got it all right so we’regonna take a swinger like ice-creamscooper let’s add you said you wantedmini chocolate chip yeah let’s do minichocolate chips and Astacio yes perfectfirst of all that would be such a goodice cream flavor how hot would be I lovethat I personally prefer dark chocolatechips but since you’re here and I knowhow fat you are that you’re here I’lllet you decide you know what I’m gonnado though I’m gonna chop up some ofthose pistachios do you think that’s agood idea yes yes they’re so I’ve got abig night here it’s off to the sidewe’ve got our pistachios let’s do likethat yeahand we’re gonna take our chef’s knifejust a quick nice reminder so I’mright-handed so three the bottom of yourbottom three fingers are gonna grip yourhandle and these two fingers so yourthumb and your pointer finger grip thethe base of the blade here and that’show you get a lot of good control whenyou’re cut okay what is this a reasonyep okay so shop like this you can justguide your knife you’re not gonna thereare wedding many ways to do this youcould also put this in a bag and justsmash it about with a meat mallet or arolling pin that’s all fine but try notto use too small of a cutting boardbecause then you won’t be able to keepthem contained right so we’ll just chopthese up not too small I want there tobe some texture but there that looksgood and I can already give you thegreen color on the inside which is whatmakes it really fun and listen I knowthat we are all you know not necessarilyprepared for what’s happening butthere’s always great ways to you knowkeep our food fun and festive so if youdon’t have spinach and you want to makesomething green just dig through yourpantry to see what you’ve gotmaybe you’ve got Kiwi that you could puton your kids toast in the morning andmake some shape out of it or you knowmaybe you have some hemp seeds and youcould put it in the shape of like asharecropper on their oatmeal there’sother things that we can do there’savocado all right we could do avocadostoast avocado is green and we can do alot of things in avvocato and insmoothies and whatnot okay I didn’t knowabout right so that’s pretty wellchopped for those just tuning into ourline oh yeah so if you’re just tuning inwelcome I am doinga class today on my green breakfastcookie because st. Patrick’s Daytomorrow and they are grain free and I’mprobably gonna go live every day thisweek at noon and maybe for the rest ofour lives I yeah I’m happy I’m gonna golive every single day at noon pacifictime three o’clock Eastern and we’lljust make something every single daytogether I’m gonna give you a heads up24 hours in advance so right after thislive I’ll post on my Instagram what I’mgoing to be making tomorrow with theingredients or a link so that you can befrom there and you can cook along withme so it’s got a parchment lined bakingsheet here and then my big scooper youcan also use a quarter cup measuring cupand this way all of the cookies will bethe exact same size now I am NOT one todo like macros or look up calories oranything like that but I would say theserving size for one of these cookies isone cookie so I think that will give youplenty of protein I think it will giveyou a good number of calories but nottoo many and I think the danger withthem lies in eating it so fast and thenyou don’t remember that you eat anythingand you don’t register that you are nolonger hungry and then you eat likethree of them it’s really easy to eatthese fats because they’re kind of smallso I would stay like you know how longwith a cup of tea and enjoy it and savorit but almond flour you know is prettycool auric so even though itdoes it look like there was a lot of fatin this recipealmonds do have a lot of good healthyfat okay I saw this really funny memecall on us does it mean okay if somebodysent me it was a picture of a very fatsquirrel and it says me I think I postedon my stories me after eating all of myquarantine food in two days to post thememe so they can I did post it’sall my stories okay okay so these arenot gonna spread very much you can getlike 9 to 10 of these cookies I thinkI’m gonna do yeah I’ll do like a littlebaby one okay these are going to go intothe oven I have it preheated act like325 degrees and you know nut flour doesburn so you got to be careful where’s myrecipe under here okay oh right there325 degrees and we’re cooking them for25 minutes so you want them to belightly golden on the other side andthen they’re gonna be just a little bitdry on the outside but they’re going tobe nice and moist and like chewy I’ll beright back and then I’ll take yourquestions in a second okay okay so Iwant to scroll back and just see if Imissed anything 25 minutesif someone didn’t use spinach shouldthey decrease the liquid or add moreflour oh that’s a really good questionum I have to I have to try and rememberthat I think that you are totally finejust not even adding spinach just doingthe recipe as is direct message me onInstagram and I will look up because Ihave a version of this recipe thatdoesn’t use spinach so I think it’s onthe chalkboard so ah no why don’t youlook up the chalkboard and then I’ve gotlike breakfast my coconut breakfastcookies and then see what themeasurement is okay and then yeah oh nowwhere can people find this recipe underyour blog so there’s a link in myInstagram profile so go to my profilepage there’s a link there click on thatand it might be the second one down andit says st. Patrick’s Day greenbreakfast cookies otherwise you can justgo to my website pamela Salzman tom andit will you know there’s a search bar atthe top and then you can just click iton like green breakfast cookies and youit’ll come up it’ll be the first one tocome out so just like on the chalkboardcalm or time lock board mad or laughsPamela Salzman breakfast movies yeahanything else um yes honey a big says soexcited for this everyday honorableyou’d be participating everything yessince I have nothing to do is unbranchedalmond flour better for you thanblanched when would you use each of themokay so blanched almond flour which iswhat I’m using today specificallyimplies that there are no skins on thealmond so they are completely like alike a blonde color and they don’t havethat brown skin and so therefore thealmond flour will also be really reallylight colored without flecks of thatbrown in it when you have somethingcalled natural almond flour it’s notspecifically called unlatched it justmeans that it hasn’t been you know theskins have not been removed so those arethe two options as far as flour you’regonna find blanch with noskins or you’re gonna find natural thatstill has the skins another option inthis in these products is somethingcalled almond meal almond meal is notgreat for baked goods in my opinion it’sa coarser texture it’s not as fine asthe flour and I would use it in inrecipes where the texture is not thatimportant so if you’re doing a crisplike a fruit crisp then it doesn’tmatter like if the recipe calls are onthe flour it doesn’t matter whose mealor flour if you follow so is onehealthier than the other some peoplethink that the skins are in Ayurvedathey say that the skins are like notthat good for you and that’s how theyhave fighting acid and so they’re hardto digest I heard one Ayurvedicpractitioner tell me that the skins willincrease wrinkles in your face and Iimmediately threw out all of them justkidding but she did say that to me whichI thought was like wow so it’s reallymore about the bitterness – I have agreat question here yeah can you talk alittle bit more about flax eggs I’mallergic to eggs so I’m super interestedwhat is one thing we should definitelykeep in mind when using them great greatquestion so there’s a lot of great eggsubstitutes now one of them and as youmentioned is a flax egg and a flax eggis one tablespoon of ground flax mealthat’s mixed with three tablespoons ofwarm water you do have to let that sitat room temperature for at least 10minutes so that the flax and the watercan start to gel and become that likeslipperiness of like an egg white sothat would basically be one egg rankand it’s a pretty effective way to swapin eggs for things like cookies ormuffins or quick breads or case but I’mjust going to caution you that if arecipe calls for a lot of eggs like I’vehad some grain free cakes for examplecall for four eggs or six eggs I findthat the flax eggs are not quite asstrongthey just don’t find well enough but inrecipes that are like a veggie burger oryou know something that’s binding likethat I do find that it works reallyreally well so just keep that in mind ifit calls for too many eggs it may notwork well enough another thing that youcould possibly think about when you’reswapping for eggs is something like aquafollow-up so aqua father it’s the smellthe way it sounds like aqua aqu a andthen fava s ABA it’s literally the waterthat’s in a can of cooked chickpeasthere’s something that’s very similarabout the protein in chickpeas and theprotein in eggs so this water that isthe result of cooking the chickpeas havethis like again slipperiness andviscosity that is very similar again toan egg white but when you take thatliquid and you put it in your mixer witha whisk attachment and you just power itup like on high speed the way you wouldmake with whipped cream it actuallywhips up like egg whites in about eightor nine minutesit can actually be stabilized with abouta quarter of a teaspoon of cream oftartar and then you can almost makethings like not even almost you can makethings like meringue and pavlovas andmousse and people have used that inplace of eggs too in quick breadsmuffins etc so though that’s better ifyou’re trying to like fold something inbut look- is that one it have been a lot ofpeople really like that a lotnow as far as substituting eggs insomething like a frittata I’ve had a lotof success using a combination of tofuand chickpea flour and I find that thatreally is great I’ll usually add maybe apinch of turmeric so it gives it a niceyellow color and then fold in somecooked vegetables and bake it and it hasa really really nice texture just likeyou know regular frittata okayoh you pulled up the recipe yes okay solet’s check that outso we’re looking at my breakfast cookierecipe that doesn’t have finished andit’s the exact same recipe just withoutspinach that’s what I thought so yeah soif you guys don’t have finished but youwant to make these breakfast if you fixon us then you can make them and justomit the spinach and you can add inanything that you want so you know Ifeel like we’re all trying to make dowith what we have and these are gonna bedelicious and they’ll be great for youknow the whole week if you want them tolast that long you can freeze them andyou know for the future if you have themin your freezer and anybody ends up backin school cooling time that you can pullthem out of the freezer and then you canstick them in a lunchbox and they’lldefrost for sure by lunchtime Sophieit’s really nice also about great freebaked goods is that because of the highprotein content I would very often usethem in my kids lunchboxes as a mainmeal because you know sometimes we canstruggle with like finding the rightteam for a lunchbox but because of allthe almonds I mean what’s the differencebetween making like a peanut butter andjelly versus one of these breakfastcookies so okay so my cookies are comingout in about 17 minutes and when theycome out I will post them on myInstagram story so you guys can see whatthey look like and I think that unlesswe have any other questions that come upI think that’s probably going to be ourlive for today okay one more questiongoing back to yesterday getting postcooking time sure pressure cooking beansoh sure sure absolutely so we we did anInstagram live yesterday on pressure ofcooking beans and just talking aboutdried beans in general because a lot ofpeople have bought beans and are notsure how to cook them and it’s reallyreally easy but for the instant pot ifyou want to pressure cook your beans ifyou have soaked them generally speaking30 minutes should do the trick and bysoaking I’m thinking anywhere betweensix and eight hours okay so if you’vesoaked any less than that you may needto add an extra minute and then forunsoaked beans 35 to 40 minutes reallyknow the key is making sure you don’toverload your pressure cooker with waterand beans so I would really stick tolike one and a pound of beans and makesure you don’t exceed the maximum limitfor water on your instant pot anotherthing is that you have your manual foryour instant pot there is a chart inthere just in case you forget what I’mtelling you there’s a chart in yourinstant pot that you can refer to if youdon’t remember how long to cook anythingso it’s it’s very useful for for findingup that information so this recipe against. Patrick’s Day breakfast cookies I’llpost the cookiesmy stories when I’m done when they’reout of the oven I hope you’ve enjoyedthis if you are looking for any otherSaint Patrick’s Dayfun recipes to make with your familythere’s a whole bunch on my societyincluding matcha Chia putting some greenpancakes some smoothies I called onelike leprechaun juice it was I made thisfor my son many many many years agothere’s even a way to incorporatespinach into a risotto or rice but youknow check it out tomorrow I’m gonna beback here at 12 o’clock Pacific time3 o’clock Eastern and I’m gonna bemaking Irish soda bread and thenWednesday we’re going to get to somenormal food and I’m going to be making areally really quick and easy tomato soupso check out my feed I’ll be posting theingredients ahead of time that way youcan be prepared and you can cook alongwith me okay so onna if there’s nothingelse then we can just stay the way fornow okay oh my god I was dying