Made with LOVE breakfast cookies
I played around with this recipe until I packed as many healthful ingredients into these little gems as possibe to make them nutrient dense.They are low sugar, low refined flour, contain healthy fats, and protein from the hemp seeds.
Pair a couple of these with some fresh fruit or a smoothie for your finicky breakfast eater, or have one with your morning cuppa java! These are not just for kids, I happen to love these as I don't feel sick after eating them because they are low sugar, and only contain a small amount of refined flour. Coconut sugar is low glycemic, minimally processed, and one of the best sweetners available for baking if you are trying to avoid refined sugar.
Combine in a large bowl:
3 C. rolled oats (not instant)
1 C. Spelt or Kamut flour (or gluten free alternative, although I can't tell you how they will turn out)
1/4 tsp. sea salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. ground ginger
dash cayenne pepper (optional, but adds a tiny hint of spice, but not so much the kids will notice)
1/4 cup hemp seed
1/4 cup ground flax
In a small bowl whisk together:
1 mashed ripe banana
1 C. unsweetened applesauce
1/2 cup coconut palm sugar
1 tsp vanilla extract
2 Tb melted coconut oil (add slowly while whisking so it doesn't solidify)
Add wet mixture to the dry mixture, and mix well to incorperate all ingredients. Mix in a few chocolate chips, a handful of raisins or cranberries and you are done!
Bake at 350F for about 10 mins. These cookies are best slightly undercooked so they stay soft and moist- so watch them closely!
Enjoy!
~Leanne
Leanne Oaten is a Holistic Counsellor and Healthy Lifestyle coach, she is always in her kitchen experimenting, and mixing up something new and healthy, and loves to share her love and knowledge of food and healthy living to assist others in making positive changes in their life.
She can be reached at 250-319-3630
Visit her website
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