DIRECTIONS​
For the Crust:

1. Preheat the oven to 350 degrees
2. Slice sweet potato with a mandolin to ensure even slices
3. Coat a pie baking dish with cooking spray, oil or butter
4. Layer the slices on the bottom and sides creating a crust
5. Bake 20 minutes @ 350 degrees

For the Filling:

1. Add 1 tsp. oil to a sauté pan
2. Add the onions and cook until soft
3. Add the spinach and cook until wilted
4. Set aside
5. In a bowl or blender add 1/2 cup of milk, spices, eggs and egg whites  and whisk or blend together
6. Layer the spinach onion mixture over the sweet potato crust and pour the whisked eggs over that.
7. Top with feta or goat cheese and bake 35 mins at 375 degrees

Serves 4

We frequently enjoy these on weekends as a special breakfast treat.

Oatmeal Pancakes
These make a delicious wholesome breakfast!  These can be made completely Vegan and Gluten Free (GF) by using certified GF Oats and a milk substitute. They will also keep well in the fridge for several days and can be reheated in a toaster oven.

Ingredients:
2 cups rolled oats (Bobs Gluten Free Rolled Oats)
2 cups water or milk or milk alternative (Try Almond Milk)
1/2 cup applesauce
1 tbsp maple syrup or agave (For a healthier sugar substitute try either Lakanto, Erythritol, or Zylitol)
1 tsp vanilla
Pinch sea salt
Cooking oil (I use Walnut)
Directions:

1. Put all ingredients in a blender and blend until smooth
2. Let batter stand for 5 to 10 minutes to thicken
3. Heat a skillet with some oil and pour desired amount of pancake batter onto skillet
4. Cook pancakes for 2 to 3 minutes on each side. Pancake needs to be cooked through.

Yield: 2 to 4 servings

Serving options:

1. Cashew butter or Almond butter and your favorite jam (I love Strawberry-Rhubarb)
2. Fruit sauce or fruit sauce mixed with real Maple syrup

Enjoy!