BREAKFAST COOKIES ![]() Nothing motivates kids to get in the van faster than the promise of cookies for breakfast as soon as we are on our way. But no, we’re not passing a bag of Chips Ahoy around the van! 10 oz. maple syrup or honey* 1 cup coconut oil** 2 eggs (or equivalent egg replacer) 1 tsp baking soda ½ tsp salt 2 tsp vanilla 3 cups oats 2 cups whole wheat flour 1 cup raisins ½ cup ground almonds*** Cinnamon to taste Mix ingredients in order listed. Preheat oven to 350°. Scoop teaspoons of dough onto cookie sheets or press into cookie bars. *If you use honey, I would use a little less, with water making up the difference. **If you use one cup of butter instead of oil, only use one cup of flour, or you will need to add water. *** You could just add chopped walnuts, but my kids don’t like nuts in cookies. It doesn’t bother them this way. For lunch, I just chopped up all the veggies left in the fridge to be eaten with hummus and crackers. DATE BALLS ![]() They are delicious, full of protein, iron, and healthful fats. I prefer these refrigerated, but this isn’t necessary, making them a perfect snack for on the road. They will keep for at least a week stored in an airtight container. ¼ cup ground flax seeds (use coffee grinder) 1 cup raw cashews or almonds ½ cup raw walnuts ¼ cup soft, pitted dates ¼ cup raisins ¼ cup shredded coconut (optional) Combine everything but coconut in food processor until it looks like a sticky ball. Press into balls or bars, using coconut for shaping if desired. Pictured is a triple recipe.
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AuthorGloria Wells Archives
September 2017
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