ALMOND BUTTER OATMEAL BREAKFAST COOKIES.

ALMOND BUTTER OATMEAL BREAKFAST COOKIES.

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

 

INGREDIENTS

• Wet:
• ¼ cup butter
• ¼ cup maple syrup
• 2 Tbsp milk
• ⅓ cup ground raw sugar
• 1.5 tsp vanilla extract
• 1 Tbsp flax seed meal
• ¼ tsp salt
•  
• Dry:
• ½ cup oat flour (ground Oats)
• ½ cup almond flour (ground almonds)
• 1 Tbsp cornstarch or other starch
• ¼ tsp baking powder
• ¼ tsp baking soda
• 1 or more cup Oats

INSTRUCTIONS

1. In a bowl, add the ingredients under wet. mix briskly until well combined. In a bowl, whisk in or sift the flours, baking powder and soda. Add the oats and mix.
2. Add the dry to wet and mix to combine. Add more oats if the mixture is too wet. The dough will be sticky, but will set after chilling. Chill the mixture for 15 minutes or longer.
3. Using slightly wet or greased hands, take 3 to 4 Tbsp of the dough and shape into somewhat balls, then flatten on parchment lined sheet(wet your hands to flatten if the dough is still sticky). Flatten well as the cookies will rise during baking to make fat cookies. I made medium-large cookies. Wet hands in between for easy handling.
4. Press almond slivers, seeds, or granulated sugar on top.
5. Bake at pre-heated 375 degrees F for 13-15 minutes (depending on the size of the cookies), till the edges are golden and the center is dry. Do not over bake as the cookies will get too crunchy. Let them cool completely as they will continue to cook for a few minutes once out of the oven. Store in an airtight container. 
6. Note: You can taste the dough and add more sugar to taste. The cookies get sweeter as they sit. So right out of the oven, warm might taste more nutty and less sweet.

Eggless Red velvet cookies

Eggless Red velvet cookies with Beetroot

Prep time

  10 mins

Cook Time

15 mins

Time to Make It

25 mins

Yield: 24 cookies                                    

Ingredients

• ⅓ cup cooked beet puree (2 beets)            
  
• ⅓ cup coconut oil, softened
• ¼ cup brown sugar
• ¼ cup maple syrup
• ½ teaspoon Lemon juice
• ½ teaspoon pure vanilla extract
• 1-1/4 cup whole wheat flour
• 1/4 cup Almond flour
• ½ Tablespoon baking powder
• 2 Tablespoons cocoa powder
• ½ cup  chocolate chips

Instructions

1. Preheat oven to 350.
2. In a large bowl, whisk beet puree, coconut oil, brown sugar, maple syrup, lemon juice, and vanilla extract together, everything is mostly incorporated.
3. Stir in wheat flour, almond flour, baking powder, and cocoa powder. The cookie dough will be thick and sticky. Make sure to completely mix in the flour.
4. Fold in the ½ cup chocolate chips.
5. Using a 1-2 Tablespoon cookie scoop (or your hands) roll dough into balls. Place 12 on a lightly greased cookie sheet.
6. Bake for 12-15 minutes. Don't bake any longer than that. Remove from oven and let cool.
7. Repeat step 6 with remaining cookie dough balls.
8. Enjoy!

For Beet Puree:

1. Cut leafy ends off of the beets and scrub
2. Peel the skin of the beets
3. Cut the raw beet and puree it in a processor or juicer. Use the pulp and the juice.

 

Aussie Bites

Homemade Aussie Bites

 

Prep time

8 mins

Cook Time

12 mins

Time to Make It

20 mins

 

Yield: 24 muffins                                    

Ingredients

• 1¾ cup rolled oats
• ¼ cup granulated sugar
• ¼ cup dried apricots
• ¼ cup raisins
• ¼ cup ground flaxseed
• ¼ cup unsalted sunflower seeds
• ¼ cup unsweetened shredded coconut
• ¼ cup cooked quinoa
• 2 tablespoons chia seeds
• ¼ tsp baking soda
• ¼ cup honey
• ¼ cup unsalted butter, melted
• ¼ cup canola oil
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour.
3. Add in the remaining ¾ cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.
4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
5. Divide batter among the prepared muffin tin.
6. Bake in the preheated oven for 10 to 12 minutes until golden brown.
7. Remove pan from oven and let cool in pan on a wire cooling rack in the pan.
8. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.