Breakfast tips with Firefighter Tim

Tim Griffin, a dedicated firefighter from the Carmel Fire Department, joined us to showcase his culinary skills. Today, he’s preparing a delectable treat using almond flour and oats—his triple-berry breakfast bread. The enticing aroma fills the air as he expertly mixes the ingredients, creating a delightful combination of flavors. Griffin also surprised us with a scrumptious cookie, though the exact recipe remains a tantalizing mystery. As we eagerly await the final results, it’s clear that Tim’s passion for saving lives extends beyond his heroic role as a firefighter—his love for cooking and creating delicious dishes shines through as well.

Triple berry, almond flour, and Greek yogurt breakfast bread 

• 1.5 cups of Almond flour
• 1/2 cup rolled oats
• 3 tablespoons Flaxseed meal 
• 1/2 teaspoon baking.powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup mixed berries fresh or frozen
• 1 teaspoon stevia 

Wet ingredients:

• 1 mashed banana 
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1/3cup plain, unsweetened almond milk
• 1/3 cup maple syrup or honey

mix all dry ingredients then wet then placed in an 8 x 8 cake sheet and cook for 45 minutes in a preheated oven at 350° degrees 

Peanut butter chocolate cookie 

Ingredients

1 cup peanut butter (I used creamy)

2 tablespoon maple syrup

1 egg

1 teaspoon vanilla extract

4 tablespoon chocolate power pancake mix 

2 tablespoon ground flaxseed

Mix all ingredients into a bowl then scoop out 1-inch balls onto greased or parchment paper cookie sheet and press with fork and crossing pattern. Cook for ten minutes at 350°.