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Savory Cornmeal Cakes with Smoked Salmon & Eggs


recipe type: Breakfast
serves: 4


¾ cup cornmeal (gluten-free optional)
¾ cup boiling water (more if needed)
1 – 2 tablespoons millet flour (brown rice, sorghum, or whole wheat would also work)
2 tablespoons egg whites (about 1 medium egg white)
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon smoke paprika
¼ teaspoon black pepper
¼ teaspoon stevia powder (optional, to taste)
3 green onions, minced
1 avocado, pitted & mashed
4 oz. smoked salmon (I purchase sugar-free)
4 large eggs
Garnishes: Salt, fresh peper & hot sauce (optional)



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