When I bought my ebelskiver pan the other week, I saw something similar called takoyaki. It is a Japanese dish that makes savory pockets filled with octopus and ginger. The concept sounded delicious, so I made my own style of it for dinner filled with ground turkey, spinach, cheddar-style almond cheese (from Whole Foods), and lowfat cottage cheese. So so good. I haven’t tried, but I’m sure this could be made as muffins in the oven. I spy a future work-week meal prep meal, hayyyy
Makes: 7 pockets
- 1/3 cup raw old fashioned rolled oats
- 2 TBSP chickpea/garbanzo bean flour
- 2 TBSP whole wheat pastry flour
- 2 egg whites
- 1/4 cup unsweetened almond milk
- 1/2 tsp baking powder
- 1/4 tsp spices (garlic powder, onion powder, etc)
- 2 oz cooked lean ground turkey
- Handful of spinach, lightly cooked
- 1 oz cheddar-style almond cheese (from Whole Foods)
- 2 TBSP lowfat cottage cheese
Grind your oats into a flour. Then add the chickpea flour, whole wheat pastry flour, egg whites, almond milk, baking powder, and spices. (I used garlic powder and onion powder.) Then blend again. Heat an ebelskiver pan to a medium heat. Spray each hole with a nonstick spray. Fill one hole 1/3 with batter. Then add some of the ground turkey, spinach, almond cheese, and cottage cheese. Cover with more batter. Repeat for all 7 holes in the pan. Once the bottom is lightly browned, flip, and cook the other side until lightly browned.
Nutritional information will vary depending on what you fill it with. The pocket batter recipe makes 7 pockets, and the entire batter is 252 calories; 4 g fat, 39 g carbs (7 g fiber), and 15 g protein
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