Thursday, 12 January 2017

Breakfast Cookie 2.0

I've created myself a flour blend that I just love - healthier, more protein and less starch!

So here's the Breakfast Cookie 2.0 - new and improved.

  • 1 1/2 cups flour blend
  • 3 bananas 
  • 1/2 apple sauce (if you want it just a touch sweeter add 4 tablespoons maple syrup)
  • 1 cup peanut butter 
  • 1/2 cup pecans (or nut of your choice)
  • 1/2 pumpkin seeds (or pine nuts!)
  • 1 cup shredded coconut
  • 1/2-1 cup dried fruit (raisins, dried cranberries or other dried fruit – I LOVE apricots so I use those)
  • 2 tsp baking powder
  1. Preheat the oven to 350
  2. In your Kitchen Aid mix all the dry ingredients EXCEPT baking soda 
  3. Add bananas
  4. Add apple sauce 
  5. Add peanut butter and coconut 
  6. Add baking soda
  7. Add dried fruit 
  8. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs non-stick baking sheet (They don’t flatten out so make them about the size you want).
  9. Bake at 350 for 15 minutes. DON'T over bake them. They will become a bit dry so watch out for that! 


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