3 tablespoons plain yogurt (Greek or regular)
4 tablespoons butter, melted
¼ teaspoon fine grain sea salt
⅓ cup lightly packed brown sugar
¾ cup white whole wheat flour or regular whole wheat flour or flour of choice
¾ cup old-fashioned oats
1 teaspoon vanilla extract
2 tablespoons arrowroot starch or 3 tablespoons cornstarch
⅓ to ½ cup honey*
1 pound rhubarb (about 4 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
1 pound strawberries, hulled and sliced into small bite-sized pieces
Cookie + Kate
Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.
http://cookieandkate.com/
Apple Oatmeal Pancakes & News!!!
Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes
Lebanese Lemon-Parsley Bean Salad
Asian Raw Kale Salad with Red Pepper Dressing