No-Sugar, No-Egg, No-Flour Breakfast Cookie Recipe
Most people are not mind readers, so if you have a wish for the perfect Mother’s Day, you may need to drop a few hints. I used to dream of a day where I could relax in my bed for a few extra minutes, maybe with the newspaper and a fresh cup of tea. Then off to a rare workout or walk along the beach. I would wish for a little extra time to do my hair before having a yummy and healthful brunch with my favorite people in the world, my husband and my kiddos. Ha! Sometimes we moms keep doing for others and feel guilty about taking time for ourselves. You know what? We run around at 90 miles an hour every day of the year, it’s OK to have one day where you get put on a pedestal and your loved ones spend the day worshipping you.
But I’ll admit, I’ve never been very good at asking for things. Year after year, we would go out with my husband’s family for brunch to a crowded restaurant or hotel. The men spent a lot of money for average food and lots of noise and this wasn’t dreamy to me. Then two years ago my good friend Melissa told me that her Mother’s Day is spent at the home of her in-law’s and all the guys get together in the kitchen to make lunch for the ladies. LIGHT BULB! So last April, I made a few subtle suggestions and guess what? My husband can take a hint! He organized the troops to cook the loveliest lunch at our home. Never mind that the kitchen looked like something exploded in there, I didn’t have to lift a finger and my hair looked great.
This year we’re doing the same thing and I am totally excited. If this sounds good to you, but there isn’t enough advance warning for your family to mobilize, you can at least make a few suggestions for breakfast in bed…like these breakfast cookies! You can whip them together the day before and suggest that they be delivered bedside on a silver platter with a coffee or tea and some fresh fruit. A little bud vase with a beautiful flower would be nice too, but maybe we shouldn’t push it. These “cookies” are like having your oatmeal and toppings in a tasty and neat little package, and it kind of feels like you’re eating a cookie. Splurge! But look at the ingredients — totally clean and won’t offset that workout you’re going to get in!
If breakfast cookies aren’t your thing (really?), here are a few other ideas to give your family a little help:
- Yogurt and Granola Parfait (make the granola during the week);
- Spinach and Feta Strata (assemble the casserole the night before and have them pop it in the oven in the morning);
- Pancakes or waffles (make the batter the night before); pick your pleasure: whole wheat buttermilk, pumpkin, or oatmeal;
- Overnight steel cut oatmeal (just reheat in the morning;)
- Muesli (make the night before and serve with fresh fruit.)
Happy Mother’s Day to all you beautiful women. I wish I could jump through the computer to give you a big hug. The world is a better place for all you do.
inspired by Anja’s Food 4 Thought
1 ½ cups old-fashioned rolled oats
1 cup unsweetened flaked coconut
¼ cup almond meal or sesame seeds
1 teaspoon ground cinnamon
½ teaspoon fine grain sea salt
½ cup chopped nuts (I used walnuts and almonds, but pecans are great, too)
1 cup unsulphured dried fruit, chopped (I used dried dates and blueberries)
3 ripe bananas or 1 cup of unsweetened applesauce
¼ cup melted coconut oil
1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line 2 baking sheets with unbleached parchment paper.
- In a large bowl, combine rolled oats, coconut, almond meal, cinnamon and salt. Add the nuts and dried fruit combine with the mixture, breaking up the dried fruit so it doesn’t clump together (I use my hands to mix this.)
- In a medium bowl, mash the bananas and stir in the oil and vanilla.
- Add wet mixture to dry mixture and stir to combine.
- Take scoops of the batter either with a 1/3 cup or ¼ cup measuring cup and drop the batter onto the prepared baking sheets. Flatten with your hand to about ¾-inch thick. Bake for a about 20 minutes or until edges are golden brown. Transfer to a wire rack to cool. Store in the fridge after a few days or wrap and freeze.
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