Hold onto your hats, there's a sexy topic headed your way.
Eggshells. Oh yea.
Hopefully you all know that because today's chickens have been bred to lay "too many" eggs, this abnormal egg production has taken its toll. One of the effects is to deplete calcium levels in hens' systems. Most commercial feeds add oyster shell, but I like to complement that with the girls' own eggshells.
For the longest time we simply kept the shells in a designated bowl on the counter, let them air dry and then I'd smash them up. But this summer that didn't work well at all; I'm only guessing it was the unusually extended humid weather we had. I've now taken to baking them in the toaster oven.
This vegan version was pretty darn deelish. Clearly I didn't frost it, who needs more sugar, right?
One word of advice -- follow the directions for the amount of blueberries to use. After putting the 1 cup in I said, oh that's not enough and added more. Stirred. Added a few more. Too too many. In spots the blueberries were barely held together by batter.
Follow the recipe...