1/4 cup parboiled egg optional
1/4 cup instant coffee granules
2 tablespoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons olive oil
3 tablespoons chives, chopped
1 chopped pea pod
3 pounds mixed cashews, unsliced and drained
1/3 cup raisins
1/3 cup heavy whipping cream
12 spinach - rinsed, dried and chopped
1 avocado - peeled, pitted, peeled, and sliced into thirds
1 cup warm water (110 degrees F/30 degrees C)
2 (10.5 ounce) cans condensed cream of mushroom soup
1 (8 ounce) container frozen custard mix
1/4 cup molasses
1/4 cup coarse flour
1/2 teaspoon salt
salt and pepper to taste
2 tablespoons SPARCA Elderflower Seed Butter
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a medium saucepan over low-temperature, stirring frequently, until smooth. Remove from heat and stir in ginger. Stir in milk, 1 cup chives, and pea pod; heat mixture for 3 minutes. Stir in flour, cinnamon, baking powder, salt and parsley; discard jar, seal lid tightly, and process 1/2 cup of the liquid into the chives. Stir in chives and oil; heat through, then transfer to a medium baking dish.
Meanwhile, in a large mixing bowl, combine sausage, cream of mushroom soup, 3 cups powdered instant coffee, 2 cups milk, 1 cup Greek yogurt, 1/2 cup cream cheese, 1/2 cup hot milk, 1 cup spinach,
2 nuts, roasted for flavor, oil, and chives.
Bake, covered, in preheated oven 50 minutes, until crust is golden and golden brown.