GF Breakfast Cookies
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So easy and customizable 🙃🥰
Stoked to eat these for breakfast on our way to the PNW! Adapted from the Minimalist Baker gluten free vegan breakfast cookie recipe. ——————————————————
Ingredients
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* 2 medium ripe bananas
* 2 eggs * 1/2 cup almond butter (crunchy or smooth)
* 2 Tbsp refined coconut oil, melted
* 1 tsp pure vanilla extract
* 1/2 tsp almond extract
* 2 Tbsp Honey * 1 1/2 cup gluten-free quick oats
* 1 cup almond flour (or other flour of choice!)
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1 pinch sea salt
* 1.5 tsp cinnamon
* Add as much as you want of the following add-ins (I did them all): * pecan pieces * Pumpkin seeds * Roasted hazelnuts * Dried cranberries * Dried apricots, diced * Dark chocolate chips (I used lily’s!) * Orange zest
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Instructions
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1. Preheat oven to 350 degrees F
2. Mash the bananas in with coconut oil and microwave to melt. Add nut butter, baking powder, baking soda, honey, salt, vanilla, almond extract, and stir.
3. Add oats & almond flour and mix well.
4. Add the “add in” ingredients and stir until well combined. Refrigerate for 5 minutes to harden.
5. Drop cookies by spoonfuls on a lightly greased baking sheet.
6. Bake for 15-20 minutes or until the cookies are set up.
I have sooooo much fun making food for people that I love!! I feel so grateful to have amazing, supportive friends. Thank you thank you thank you 🙏🏼 Hummus w/ diced tomatoes, cucumber, red onion, feta, chives, basil, mint, scallions, sea salt, pepper, lemon zest, lemon juice, and lots of high quality extra virgin olive oil 🤤
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RATATOUILLE 🐭
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Preheat oven to 375 F
Sauce:
10 cloves garlic [minced]
1/2 onion [diced]
1 yellow or orange bell pepper [diced]
1, 32 oz can diced or crushed tomatoes
3 tbsp fresh basil
Salt and pepper (fresh cracked) to taste
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Veggies:
2 small zucchini
2 medium Japanese or Chinese eggplant
2 small yellow summer squash
2 small heirloom tomatoes (red)
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Herb Sauce:
2 tbsp fresh thyme
2 tbsp resh rosemary
4 tbsp fresh basil
2 cloves garlic
1/2 c extra-virgin olive oil
Salt and pepper to taste
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In an oven-safe, deep pan (cast iron is best): Saute the onions until translucent and fragrant (about 5 min). Add the minced garlic and peppers, cook for another 2 min. Add the tomatoes, seasoning, and basil.
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Slice the veggies into rounds of equal width, about 1/16” (a mandoline works nicely for this part). Arrange the rounds in alternating patterns on top of the sauce in the pan, starting from the outside to the inside. Once arranged, drizzle some olive oil and sprinkle with salt and pepper. Roast for 40-60 minutes until veggies are browned and desired consistency.
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*Add parmesan or pecorino 10 minutes prior to taking out of the oven if that strikes your fancy!
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While cooking, make the herb sauce by mincing all ingredients and mixing together in a small bowl.
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Once the dish is finished roasting, drizzle liberally with the herb sauce and top with cheese of your choice (marscapone is lovely if you want it to melt into a creamier consistency; pecorino is more flavorful and holds texture better).
🙃🐭🙃🐭🙃🐭🙃🐭🙃🐭🙃
PUMPKIN CHOCOLATE CHIP COOKIES [ gf + no sugar ]
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Makes 10 cookies
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3/4 c pumpkin puree
1/2 medium banana (mashed)
1/4 c coconut oil
1 egg
1 tsp vanilla
1/2 tsp each of allspice, nutmeg, fresh grated ginger (powdered will do in a pinch)
1/4 tsp clove
3/4 tsp cinnamon
1/4 tsp salt (or to taste)
1 c + 1 tbsp quinoa flour (can sub any GF flour except for coconut)
1/2 tsp baking soda
Dark chocolate chips (I like Guittard or Lily’s dark chocolate chips)
Any fun add-ins like pumpkin seeds, pecans, walnuts, shredded coconut
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Preheat oven to 350. Grease a baking sheet with coconut oil (I like the spray coconut oil from Trader Joe’s or sprouts!) and set aside. -
Mash up banana with a fork and measure out the oil. Microwave for 60 seconds on high and mix together until all oil is incorporated (this cooks the banana a bit and makes it sweeter + melts the coconut oil for easy mixing). Add pumpkin puree, vanilla, egg, spices, and mix. -
In a separate bowl add flour and baking soda and mix thoroughly. Add the flour mixture to the wet ingredients and mix. Add chocolate chips and add-ins. Taste the dough! If it’s not sweet enough, add a sweetener or your choice (honey, maple syrup, stevia, coconut sugar, etc). Be sure to add gradually and taste at each interval. -
Spoon dough onto the cookie sheet in 1” blobs. Pop in the oven and cook for about 15-20 minutes or until you feel they are set up and cooked through.
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