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Not a fan of MiMs, until now!

#1
I'm not a fan of savoury MiMs at all (which is odd as I'm savoury over sweet any day), the dark lineed seed, bleugh. The golden linseed, better! I've sweeked the basic recipe slightly taking out the egg white and adding a bit off water instead. Cook til dry, i make mine in a square pot, cool slightly slice and toast! then top with creme fresh and sugar free syrup! MMMmmmmm delicious!
 
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