COTTER CRUNCH: Hodge Podge

Howdy! Seems like we are all back to the grind. I have to admit, I love holidays but its nice to get back on schedule. A little structure calms me. Maybe its just my OCD talking, but I think most can agree, right?
Anyway, after the big TG feast I had tons of leftovers. But it wasn’t really food. It was more of a “hodge podge” of leftover ingredients. Ya know, a little bit of this a little bit of that, etc. According to Webster's Dictionary, a Hodge Podge is a heterogeneous mixture : jumble. That’s spot on of what my pantry and fridge looked like. But shall I let it go to waste? NO WAY! This was a chance for me to get in the kitchen once again. The Hodge Podge pantry consisted of rolled oats, butternut squash puree, raw honey, and just a couple scoops of flax meal.
Hmmmm, what's a girl to do? I was still craving starchy goodness so I figured I’d try out Joanna’s quick rolls and tweak it “Cotter Style” with these ingredients. I also decided to make it into thin crust/flat bread versus rolls. Either would be delicious though!
Thanks for the inspiration Joanna, your such a brilliant baker!

Hodge Podge Flat bread

Ingredients:

2 Eggs
2-3 tbsp. softened butter
1 1/2 T Honey
2 tbsp. flax meal
1/2 cup butternut squash puree
1/2 cup Flour (I used GF all purpose flour)
1/2 cup GF rolled oats
1 1/4 cup Vanilla Protein Powder
1/2 t Baking Soda
1/2 t Salt
cinnamon (optional)
vanilla extract (optional)

In a small bowl whisk together the eggs, butter, and honey. In a separate bowl combine the dry ingredients. Add the dry ingredients to the wet ingredients and stir. Spread on a cookie sheet. Bake at 350 for 10 minutes. Makes about 18-20 thin slices. I cut them up into triangles. Goes great with peanut butter and/or jam. Even better if served with NUTELLA!