With Thanksgiving right around the corner, we wanted to share some of our favorite recipes with you! Our list includes something for everyone- whether you or your family and friends are gluten-free, low carb, have a nut allergy, are vegan or just want a delicious alternative to the traditional Thanksgiving menu items...you'll love these recipes! 

Starting the day off right is easy when you eat balanced nutrition--the combination of high protein, low carbs and healthy fat will keep you feeling full and satisfied without blood sugar swings.  And the flavor, well... that's just JOY :)

 

Pumpkin Scones

 

1. Pre-heat oven to 400 degrees

2. In a large bowl, mix the following dry ingredients together: 1½ “packed” cups Think.Eat.Live. Pancake & Waffle Mix, ½ tsp xanthan gum or guar gum, ¾ tsp pumpkin pie spice

3. Cut in 2 Tbsp butter or coconut/red palm oil shortening (Nutiva) with a pastry cutter. Or, pulse together with a food processor.

4.  Mix 2 eggs and 1½ Tbsp pumpkin puree together until incorporated and then fold in until thick batter forms into a ball.  Optional: Add in ¼ cup chopped walnuts

5. Drop scone batter onto a sorghum-floured cutting board or surface (or use pancake mix) and roll ball until covered with flour.

6. Flatten ball until if forms a 4-5” circle about 1” high. Cut into ¼’s

7. Put ¼ pieces (pie shaped) onto a parchment lined cookie sheet and bake 18-20 minutes at 400 degrees until golden brown on top.

8. Cool on rack and top with frosting if desired.

Optional Frosting:
For topping, melt 2 tsps butter and add 1tsp vanilla and 1 tsp non-dairy milk.
Add in ¼ tsp of pumpkin pie spice and about ¼ cup powdered sugar. Add powdered sugar until frosting thickens. (For low glycemic version, pulse coconut palm sugar until fine powder forms. Replace powdered sugar with coconut palm sugar powder).

 

Pumpkin Spice Waffles

1. Mix the following wet ingredients with whisk until thoroughly mixed (4 eggs, 1 Tbsp oil, 1/3 cup rice milk or other milk, 1/4 cup pumpkin puree, 1 Tbsp maple syrup)

2. Pour in 1 bag of Think.Eat.Live. Pancake & Waffle Mix & 1/2 tsp of pumpkin pie spice mix or cinnamon spice blend – Cinnamon helps with promoting a healthy blood sugar

3. Fold in mix & pumpkin pie spice with spatula until batter is smooth

4. Set waffle iron to 3-4 & use 'crisp' setting if available

5. Fill waffle iron until grid is covered with mix

6. Close iron & bake until alarm signals (if no alarm, go for 2-3 minutes when steam comes close to stopping)

7. Eat plain or top with maple syrup or yogurt and a dash of cinnamon or pumpkin spice.

 

Banana Bread
High protein, low carb & delicious bread made from our pancake & waffle mix!

Yields : 9" X 4" bread loaf

Ingredients
Dry
3 cups Think.Eat.Live. Pancake & Waffle Mix
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
1 Tbsp coconut sugar
optional 1/4 cup chopped walnuts

Wet
3 bananas (ripe, mashed)
4 eggs
1 Tbsp vanilla extract
4 Tbsp butter, melted

Directions

1. Preheat oven to 325 degrees.
2. Mix wet ingredients with whisk until thoroughly mixed.
3. Mix dry ingredients together in separate bowl.
4. Fold in dry ingredient mixture with spatula until batter is smooth; add walnuts
5. Spray bread pan with oil & fill with batter.
6. Bake at 325 degrees for 40-50 min.
7. Enjoy!

 

Kid Friendly Pancake Bites

1. Prepare Think.Eat.Live. Pancake & Waffle Mix batter according to package directions

2. Use a mini muffin pan sprayed with oil.  Fill cups 1/3 of the way with batter.

3. Add your favorite toppings (strawberries, blueberries, chocolate chips) and bake 10 min. at 350 degrees

4. Remove from mini muffin tin after a minute and eat or cool on cooling rack.  They freeze really well!

 

Orange Cranberry Muffins (Yield 8 Muffins)

 

1. In a medium mixing bowl, empty 1 bag of Think.Eat.Live. Muffin Mix

2. In a smaller bowl, place the following wet ingredients and combine until thoroughly mixed:

3 Large Eggs
3 tsp Melted Butter or Oil
½ cup Orange Juice
3/4 cup chopped Frozen Cranberries (in halves)
3 tsp Orange Extract (orange flavoring or anything with oil is much stronger so you will need to adjust down by at least 50%)
Optional: Add ½ tsp Fresh Orange Zest

3. Add wet ingredients to dry mix. Stir with spatula until completely incorporated

4. Divide batter equally into 8 paper lined muffins

5. Optional: For bakery finish & extra sweetness, sprinkle top with turbinado sugar or streusel topping (see streusel topping recipe below)

6. Bake at 350 degrees for 30 minutes or until golden brown on top

 

Pumpkin Smoothie

Blend:

1/4 cup pumpkin puree
3/4 cup non-dairy milk (almond, coconut, rice, etc)
1/2 cup SunFlour* (18g protein/ 8g fiber) 
1/4 tsp of pumpkin spice powder
1/4 tsp vanilla
Optional: add 1/2 frozen banana to thicken
Shave organic dark chocolate on top.

 

Savory Herb Muffins

Acorn Squash with SunFlour Stuffing

*High Protein * Keto *Gluten Free  *Grain Free/Paleo * Nut Free

Ingredients
4 acorn squash
½ cup yellow onion, diced
3/4 cup carrots, diced
3/4 cup celery, diced
2 cups SunFlour
½ cup chicken or vegetable broth
1½ Tbsp chia seeds
1 Tbsp Herbs de Provence (includes thyme, savory, rosemary, tarragon & basil)
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ Tbsp olive oil

Directions

1. Pre-heat oven to Bake 400 degrees Fahrenheit.
2. Cut squash in half and scoop out seeds.  Discard.
3. Place squash on parchment paper on baking sheet pan, face down.  Bake for 25-30 minutes.
4. While squash is baking, wish the broth and chia seeds together in large bowl.  Set aside.
5. Heat a large saute pan over medium-high heat until hot, about 2 minutes. Add olive oil and heat for an additional minute.
6. Add the onions and saute until translucent, about 2 minutes.  Add the carrots and celery and saute until softened, about 4 minutes. Remove from heat and set aside.
7. Add the SunFlour to the broth and chia mixture.  Stir in the herbs and spices. Fold in the sautéed vegetables. Set aside.
8. Once squash has cooked, carefully remove from pan in oven and turn over squash, using tongs.
9. Fill squash with even amounts of stuffing.
10. Bake until golden brown, about 20-25 minutes.
11. Serve as is or with SunFlour Gravy on top.  Enjoy!

 

SunFlour Gravy
*High Protein  *Keto  *Gluten Free  *Grain Free/Paleo  * Nut Free

Yields: 4-8 servings

Ingredients
2 Tbsp butter
1 1/2 Tbsp arrowroot
4 Tbsp SunFlour®
1 1/4 cup chicken, turkey or vegetable broth
1 Tbsp coconut milk, optional

Directions
1. In a medium saucepan, melt butter over medium-high heat
2. Whisk in the arrowroot and SunFlour. Cook, whisking often, for 2 minutes.
3. Whisk in the broth and coconut milk. Simmer until thickened, about 10 minutes.
4. Remove from heat and serve with your favorite entree.

Cranberry Muffin SunFlour Stuffing

*High Protein  *Gluten Free  * Nut Free 

MUFFIN INGREDIENTS

1 bag Think.Eat.Live. Muffin Mix
3 eggs
1 Tbsp melted butter (or oil)
½ cup lowfat (or non-dairy) milk
½ cup dried cranberries

STUFFING INGREDIENTS

2 Tbsp melted butter (or oil)
½ cup yellow onions, chopped
3 celery stalks, chopped
1 cup carrots, chopped
2 cloves garlic, minced
5 leaves fresh sage, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
½ cup fresh Italian parsley, chopped
½ cup turkey or chicken broth
2 eggs

 MUFFIN INSTRUCTIONS – these can be made up to 3 days before making stuffing

1. Preheat oven to Bake 350 degrees.
2. Mix ingredients together and divide evenly into eight (8) lined muffin cups lined with muffin papers.
3. Bake for 30 minutes until golden brown, let cool.
4. Remove papers and cube. Place on baking pan with parchment paper and back at 350 degrees for fifteen minutes.

STUFFING INSTRUCTIONS

1. Preheat oven to Bake 350 degrees.
2. Add oil to skillet on medium-high heath. Add onions, celery, carrots, and garlic and sauté for ten minutes until soft. Remove from heat.
3. In a large bowl, add sautéed vegetables and mix with sage, rosemary, thyme, parsley, salt, and pepper.
4. Add cubed Think.Eat.Live. Muffins , broth, and eggs to bowl. Toss until well combined.
5. Grease 9x13 pan with butter (or oil).
6. Add mixture to pan and cover with foil.
7. Bake for 30 minutes, remove foil and bake additional 2 minutes until crispy on top.
8. Serve and enjoy.

SunFlour Stuffing 
*Gluten & Grain Free  *Keto  *Dairy Free *Egg Free * Nut Free

 

Ingredients
1/2 cup yellow union, diced
3/4 cup carrots, diced
3/4 cup celery, diced
2 cups SunFlour®
1/2 cup chicken (or vegetable) broth
1 1/2 Tbsp chia seeds
1 Tbsp Herbs de Provence (includes thyme, savory, rosemary, tarragon & basil)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 Tbsp olive oil

Directions
1. Pre-heat oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk the chicken broth and chia seeds together. Set aside.
3. Heat a large saute pan over medium-high heat until hot, about 2 minutes. Add olive oil and heat for an additional minute.
4. Add the onions and saute until translucent, about two minutes. Add the carrots and celery and saute until softened, about four minutes. Remove from heat and set aside.
5. Add the SunFlour to the chicken broth and chia mixture. Stir in the herbs and spices. Fold in the sauteed vegetables.
6. Transfer stuffing to a 8" x 8" baking dish.
7. Bake until golden brown, about 20 minutes.
8. Serve and enjoy.

 

SunFlour Gnocchi (Traditional & Pumpkin)
*High Protein  *Gluten Free   *Dairy Free  *Nut Free  *Soy Free

Ingredients

1½ cups SunFlour®
½ cup tapioca starch
½ tsp salt
2 eggs
Optional: for pumpkin gnocchi (shown above uncooked), substitute 1 Tbsp pumpkin puree for one egg.

Directions
1. Mix dry ingredients together.
2. Beat eggs and with spatula, mix with dry ingredients until dough ball forms.
3. Dust ball with tapioca and roll in hands until smooth.  Separate into 2 balls.
4. Dust cutting board with tapioca.
5. Roll ball out with hands into a long rope about ½" diameter & 18" long.
6. Cut rope into ½" slices.  Optional:  roll cut pieces with a fork to leave fork indentations.
7. Boil gnocchi pieces for about 4 minutes.
8. Pour gnocchi into strainer and rinse with cold water to stop the cooking.
9. Serve with your favorite pasta sauce.  (For pesto, toss gently with 2 Tbsp. pesto sauce)

 

Cinnamonly Sweet SunFlour Crackers
*Keto  *Gluten Free  *Grain Free/Paleo  *Dairy Free  *Nut Free  *Vegan

Yields: 50 Crackers

INGREDIENTS

1 1/2 cups SunFlour
1/8th tsp salt
2 Tbsp water
3 Tbsp coconut palm sugar
1/2 tsp vanilla extract
For dusting: 1 Tbsp coconut palm sugar, ground cinnamon, zest from 1/2 lemon

 

DIRECTIONS

1. Pre-heat oven to 350 degrees Fahrenheit.

2. In a food processor or large bowl, combine all ingredients. Pulse or mix until cracker dough forms.

3. Line a flat surface with parchment paper. Place dough in the center. Cover dough with another piece of parchment paper.

4. Use rolling pin to roll dough out to 1/16 inch thickness. Remove top layer of parchment.

5. Dust with additional coconut palm sugar, ground cinnamon and lemon zest.

6. Use pizza cutter or sharp knife to cut square crackers into desired size. leaving crackers in place, carefully transfer the parchment sheet to a cookie sheet.

7. Bake in oven until golden brown and crispy, about 10-12 minutes. Remove from oven, cool, serve and enjoy!

 

Savory SunFlour Herb Crackers

*Keto  *Gluten Free  *Grain Free/Paleo  *Dairy Free  *Nut Free  *Vegan

Yields: 50 crackers

Ingredients

1½ cups SunFlour
1/8 tsp salt
¾ tsp ground black pepper
2 Tbsp vegetable broth or water
1 Tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme

Directions

1. Pre-heat oven to 350 degrees Fahrenheit.
2. In a food processor or large bowl, combine all ingredients. Pulse or mix until cracker dough forms.
3. Line a flat surface with parchment paper. Place dough in the center. Cover dough with another piece of parchment paper.
4. Use a rolling pin to roll dough out to 1/16 inch thickness. Remove top layer of parchment.
5. Use pizza cutter or sharp knife to cut square crackers into desired size. Leaving crackers in place, carefully transfer the parchment sheet to a cookie sheet.
6. Bake in oven until golden brown and crispy, about 10-12 minutes.
7. Remove from oven, cool, serve and enjoy!

 

SunFlour Chips

*Gluten Free  *Grain Free/Paleo  *Dairy Free  *Nut Free  *Vegan

Ingredients
2 cups SunFlour
½ cup tapioca starch
½ cup arrowroot starch
1 tsp salt
2 cups water
3 Tbsp grapeseed oil (or sunflower oil)
for topping:  salt or seasoning of choice to make them savory or sweet (we like salt but another option is cinnamon & coconut palm sugar if you like them sweet)

Directions
1. Follow steps below for SunFlour Wrap making

2. Cut wraps wraps into 16ths (8 cuts through the center; then cut those pieces in half) and place pieces on oil sprayed cookie sheet(s). Sprinkle with salt or seasoning of choice

3. Bake at 350 for 8-10 minutes, then turn chips over with tongs.

4. Bake another 8-10 minutes until golden brown.

5. Cool on cooling rack or in bowl with paper towel.  Eat alone or with your favorite dip!

Wrap Directions
1. Whisk dry ingredients together in medium bowl

2. Add wet ingredients to dry ingredients and bring together with a mixing spatula until the batter is smooth (no lumps).

3. Heat large (10”) skillet to medium high and coat with about ½ tsp of oil.

4. Pour about 2/3 cup of SunFlour Wrap batter into center of skillet and spread batter by lifting and tilting pan so batter runs to edges (same process as making a crepe in a skillet). If batter does not run to edges easily, spread by using back of skillet spatula and pulling batter to edges. The spread does not have to be perfectly round.

** Tip: If batter is hard to spread, you can still add a little more water (1Tbsp) to batter.

5. Cook for about 3 minutes, then flip and cook 3 more minutes. You want to get some browning on both sides.

6. Place wrap on cooling rack and repeat process. Subsequent wraps are usually easier to do as the skillet gets hotter. You may have to add additional oil to the pan.

 

SunPower® Bites
*High Protein *Gluten Free * Dairy Free * Nut & Soy Free * Low Glycemic

 

Dry Ingredients
1 bag SunPower Bar Mix
Toppings of your choice--sunflower seeds, pumpkin seeds, dried cranberries, chocolate chunks, shaved coconut, cocoa powder & coconut palm sugar mixture, walnuts, etc.

Wet Ingredients
2 eggs
2 Tbsp. sunflower seed butter (or nut butter if you prefer)

Directions:
1) Preheat oven to 350 degrees
2) Whisk eggs & sunflower seed butter together.
3) Fold in bag of SunPower Bar Mix
4) Scoop dough and roll into bite sized balls.  Roll in your favorite toppings for taste and nutrition
5) Bake for 12 minutes (or longer if you want them crispier).
7) Leave on cookie sheet for a few minutes then move to cooling rack-- Enjoy!

 

SunFlour Zucchini Frites

*Keto * High Protein/Low Carb  *Gluten Free *Grain Free *Nut Free *Vegan

Yields: 4-8 servings

Ingredients
2 zucchinis, each
1 cup SunFlour®
2 eggs
1 Tbsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper

Directions
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Using a chef knife, slice zucchini into 1/4 inch slices (rounds or sticks). Pat slices dry using a paper towel.
3. Mix SunFlour, Italian seasoning, salt, and black pepper together in a medium bowl.
4. Whisk eggs together in a small bowl.
5. Dredge each individual zucchini slice in the eggs. Then coat completely in the SunFlour mixture.
6. Transfer zucchini slices to a cookie sheet lined with parchment paper.
7. Bake in the oven until golden brown, about 15 minutes.
8. Serve and enjoy on their own or in your favorite dip!

 

Breading for Turkey or Fish

*Keto * High Protein/Low Carb  *Gluten Free *Grain Free *Nut Free *Vegan

This works for Veggies too!  See the zucchini frites recipe above.

Yields: 4-8 servings

Ingredients
4 (4-oz.) fish or poultry portions
2 cups SunFlour®
4 eggs (or chia eggs -1/4 c veggie broth/water + 2 tsp chia seeds)*
2 Tbsp old bay or poultry seasoning
1/2 Tbsp salt
1/2 tsp black pepper

Directions
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Using a paper towel, pat each protein portion dry.
3. Mix SunFlour, seasoning, salt, and black pepper together in a medium bowl.
4. Whisk eggs together in a small bowl.
5. Dredge each protein portion in eggs. Then coat completely in the SunFlour mixture.
6. Transfer protein to a cookie sheet lined with parchment paper.
7. Bake in oven until golden brown and fully cooked through, about 25-30 minutes.
8. Serve and enjoy.

*To make chia egg:  mix broth and chia together and let stand for 5 minutes

SunFlour Chocolate Chip Cookies

*Keto  *Paleo  *Egg, Gluten, Dairy, Nut Free  * Low Glycemic

Yield: 18-24 cookies 

Dry Ingredients
3 cups SunFlour® (1 Bag of SunFlour)
¾ cup low glycemic coconut palm sugar (for traditional cookie, replace coconut sugar with 6Tbsp cane sugar + 6Tbsp brown sugar; for Keto, use Swerve or your favorite sweetener)
¾ cup chocolate chips (or Enjoy Life non-dairy chips)
1 1/2 tsp baking powder
½ tsp sea salt (fine)
Optional: ½ cup chopped pecans

Wet Ingredients
3 Tbsp non-dairy or dairy milk
6 Tbsp butter (or Nutiva coconut red palm oil shortening blend)
4 1/2 tsp vanilla extract

Directions
1. Mix together all dry ingredients (except for chocolate chips & pecans.
2. Soften butter then add milk and vanilla and blend
3. Combine wet & dry ingredients (including chips & pecans) until a big ball forms
4. Chill for 30 minutes in refrigerator – preheat oven to 350 degrees
5. Drop 1” balls of chocolate chip cookie dough onto parchment lined cookie sheet; it should make 18-24 cookies depending on big you make them
6. Bake for 15-20 minutes (based on how crispy you like them)
7. Cool on baking rack for 15-20 minutes and Enjoy!
8. Storage:  freeze whatever you don't eat right away.  They last really well and come to room temperature in minutes so you can make them ahead of time and enjoy as needed. 

 

Looking for nontraditional dinner options or something to add to your Turkey meal?  You'll love these recipes as the entree or sides!

SunFlour Veggie Loaf
*Keto  *Gluten Free  *Grain Free/Paleo  *Vegan  *Nut Free  *High Protein
*Meatless alternative with 25% more protein than meat!

Ingredients

2 cups SunFlour®
½ tsp salt
½ tsp. black pepper
¼ tsp. garlic powder
¼ tsp cumin
4 eggs or chia eggs (1/4 c veggie broth/water + 2 tsp chia seeds)*
2 Tbsp ketchup
1 cup chopped kale
½ cup chopped sweet potato
Optional: In place of the kale & sweet potato, add 1½ cups any other chopped vegetables for color, taste & texture

Directions

1. Pre-heat oven to 375 degrees Fahrenheit.
2. In large bowl, blend or mix eggs, ketchup and spices together.
3.  Using a spatula, combine SunFlour with the above mixture
4.  Mix in the chopped veggies
5. Bake in oiled pan at 375 for 40-45 minutes until firm
6.  Cool 5 minutes in pan and 30 minutes on cooling rack prior to serving
   
   *To make chia egg:  mix broth and chia together and let stand for 5 minutes

 

SunFlour 'Meat' Balls

 

Ingredients

1 ¼ cup SunFlour®
¼ cup cooked quinoa (do not use if keto; can use extra egg)
½ tsp salt
¼ tsp. pepper
¼ tsp. garlic
¼ tsp cumin
1 egg or chia egg (1/4 c veggie broth/water + 2 tsp chia seeds)*
Optional: Add ¼ to ½ cup chopped vegetables for color, taste & texture (as shown in second photo above

Directions

1. Pre-heat oven to 425 degrees Fahrenheit.
2. In large bowl, mix egg, quinoa and spices together.
3. Optional: Add in chopped veggies for color, texture and taste variation
4. Roll 1” balls of mixture in palm of hand until they feel firm and packed tightly
5. Bake at 425 on cookie sheet or baguette pan lined with parchment paper until golden brown, about 20 minutes, turning after 12 minutes to increase browning (or, pan fry in olive oil 5 min per side in med heat)
6. Serve with veggies, a salad, on pasta, sandwiches and more!

*To make chia egg:  mix broth and chia together and let stand for 5 minutes

 

SunFlour Dumpling Soup

*High Protein *Gluten Free * Dairy Free *Paleo * Nut Free * Soy Free

Yields: Approximately 50 dumplings for 2-3 quarts of soup

Ingredients

1 1/4 cups SunFlour
1 cup tapioca starch (+ additional ¼ cup tapioca starch for kneading dough)
1/2 tsp salt
2 eggs
1 tsp – 1 Tbsp of water
Broth, soup or sauce of your choice*
Optional:  if you want a veggie soup, add your favorite veggies (sauté onions first).  For traditional dumpling soup, add chicken or turkey

Directions

1. Blend dry ingredients (SunFlour, tapioca, salt) together with whisk in a bowl.
2. Add two eggs to dry ingredients and bring together with spatula until doughy. Add 1tsp to 1 Tbsp water as necessary to bring dough together into a ball.
3. Cover bowl with plastic wrap and let sit for 10 minutes to hydrate.
4. Generously cover cutting board with additional tapioca starch. Drop dough on tapioca-covered cutting board and cover top of dough with tapioca starch. Knead dough with hands, working in tapioca starch until dough is no longer sticky. Add additional tapioca starch if needed.
5. Flatten out dough with hands and cover with additional tapioca. Cover top of dough with plastic wrap and roll out with rolling pin to about 1/8” thickness. (Can do ¼” if you want thicker dumpling). Should be about a 12”-14” x 8” rectangle.
6. Remove top layer of plastic. Cut dough into ½” - 1” wide x 1” - 2” long strips.
7. Drop dumplings into boiling pot of soup broth. When dumplings float they are done. Typically 2-3 minutes.

*We love to use vegetable broth and lots of veggies but you can use almost any broth, soup or sauce you dream up! No need for 'another' protein!  But if you're using up Thanksgiving leftovers, throw some turkey in!.

 

SunFlour Crab Cakes

*Keto  *High Protein *Gluten Free *Grain Free/Paleo * Nut Free *Dairy Free

Yields: 8 crab cakes

Yields: 8 crab cakes

INGREDIENTS

8 ounces lump crab meat, drained well
1 ¼ cups SunFlour
1 Tbsp olive oil, divided
½ cup red onion, diced
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
1 Tbsp Old Bay or seafood seasoning
¹/₈ tsp black pepper
3 Tbsp parsley, chopped
2 Tbsp scallions, chopped
2 lemons, zest and juice
1 egg
2 Tbsp Dijon mustard
2 tsp Worcestershire sauce

 
DIRECTIONS

1. In a large bowl, toss onions, bell peppers, parsley, scallions, lemon juice, and zest together. In a medium bowl, whisk egg, Dijon mustard, Worcestershire sauce, Old Bay, and pepper together.
2. Add the egg mixture to the vegetable mixture and mix to combine. Add the lump crab and SunFlour. Gently toss together until ingredients are evenly distributed.
3. Form 8 crab cake patties using ¼ cup for each patty.
4. Heat a large sauté pan over medium-high heat until hot, about two minutes. Add ½ tablespoon olive oil and heat for an additional minute. Sear 4 crab cakes at a time until golden brown on each side, about three minutes.  Add ½ tablespoon of olive oil and sear remaining 4 crab cakes.

 

SunFlour Pumpkin (Chocolate Chip) Bread