Super-Seedy Breakfast Cookies
Morning! How is it Monday already?!?
I’m actually excited about this Monday—first of all, it’s our last week until SPRING BREAK!
I love spring break. It doesn’t quite mean what it once did:
…but it still means a week with no work, haha.
I’m also excited because I’m showing this movie in class today:
Have you heard of this? It’s really great! An Alabama man and his wife decide to try to eat only foods from Alabama for a year. I think my students will really like it. Plus, watching it gave me some ideas for where to buy local myself!
Switching gears, yesterday, I made these breakfast cookies:
…and I happen to be eating one right now as I write this. I’ve made breakfast cookies before, but these aren’t quite as sweet (no chocolate/carob), and are extra seedy. The only sweetness in these comes from the natural sweetness from the raisins and bananas—but hey, it’s a breakfast cookie. Keeping the sugar to a minimum was the goal.
Super-Seedy Breakfast Cookie:
1 very ripe banana
1 tbsp. vanilla
2 cups oats
1 cup spelt flour
1/2 cup raisins
1/2 cup pumpkin seeds
1/4 cup chia seeds
3 tbsp. peanut butter
1 tsp. cinnamon
1/2 tsp. salt
Beat banana, vanilla and egg until smooth. Add remaining ingredients, stirring well to combine and mix all ingredients.
Shape into “patties”—I made mine very big since I do intend on eating these for breakfast. This recipe made four cookies for me, but you could easily stretch it to six or even eight, depending on the size of your cookie.
Bake at 350 degrees for 10 minutes, flip cookies, then bake for another 5 minutes.
Cookies going in:
And the final product!
Yum. This is going to keep me full for a while.