Monday, January 23, 2017

Toasted Nuts and Seeds Breakfast Cookies

started the week with breakfast on cake plate. excited for the sun to come up with these
It was time to try out the breakfast cookies from my Yum Universe cookbook.  We were in need to mix it up with something different to start the day. I ended up grinding up the mixture more than the recipe calls for.  I also added in a little more moisture with some almond butter and tablespoon of honey. All nuts and seeds and dried fruit are from Trader Joe's. Oats and buckwheat are Bob's Redmill gluten-free/organic. Spices are from Penzy's.

What you need:
1 cup rolled oats, toasted
1/2 cup flaked coconut, toasted
1/4 cup buckwheat groats, toasted
3/4 cup almonds, toasted
1/4 cup sunflower seeds, toasted
1/2 cup dried cranberries 
1 cup diced red apple
2 tablespoons coconut oil (or extra if needed)
1/4 cup water
1 tablespoon chia seeds
1 teaspoon of coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon pink salt
1/4 teaspoon cinnamon/some nutmeg and orange zest as well if you'd like
*needed mixture to be more moist, so I added in TJ's almond butter and some local honey to moisten

What to do:
 Toast oats, coconut, buckwheat, almonds, and sunflower seeds in oven, 5-7 minutes at 400 degrees.

Lower oven to 325 degrees

Add to TM bowl along with the wet ingredients.  Blend until well mixed.

Line baking sheet with parchment paper.

Place cookie cutter on parchment lined baking sheet and fill with dough.  Left and repeat until you use up all the dough.

Bake for 35 minutes or until dry and slightly browned.

Allow to cool.

breakfast table:includes ghee and cashew butter for spreading
topped with ghee and warmed frozen wild blueberries

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