SLOW COOKER MAPLE BREAKFAST LINKS

SERVES 4 CUPS OR 32 SMALL LINKS

2 cups vegetable broth

1 1⁄2 cups vital wheat gluten

1⁄2 cup chickpea flour

2 tsp ground sage, divided

1⁄4 tsp onion powder

1⁄4 tsp garlic powder

1 tsp salt

1⁄4 cup tomato sauce

2 tbsp maple syrup

2 tbsp ketchup

1 tsp coconut oil

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 50.7g
Protein: 4.5g
Sugar: 41.1g
Sodium: 80mg

METHOD

In a slow cooker, combine the broth and 2 cups of water. Reduce the volume to low. In a large mixing bowl, combine the gluten, flour, sage, onion powder, garlic powder, and salt. Combine thoroughly.

12 cup water, tomato sauce, maple syrup, ketchup, and oil in a separate small bowl Combine thoroughly.

Make a well in the center of the dry ingredients and pour in the tomato sauce. Begin to stir. This is put together quickly. Squeeze in one hand and pass it through your fingers about ten times. Begin kneading in the bowl. Although it is a wet mixture, it will begin to become elastic. Knead for 3 minutes to make a softer and more tender breakfast link. The longer you knead it, the softer it becomes. I keep everything in the bowl for kneading. It's a lot easier to clean up.

Pinch off small chunks and quickly roll between the palms of your hands, back and forth. This will result in thirty-two small links. You won't be able to make pretty links, but they'll work fine in any recipe. You could also make fifteen larger links. The larger size would increase the protein content of each link to 15 grams.

Place the slow cooker links in the liquid. Cook on low for 6 hours, covered. As they cook, they will expand in size.

Allow to cool after removing from the slow cooker. Refrigerate for up to 5 days before using. They freeze extremely well, both with and without their liquid.