These are a staple at the Saturday morning classes and many of you have asked for the recipe. They are really quick and simple to make, and you can also tweak things here and there. The other weekend I made them with raspberries and they were equally delicious! Enjoy!
Recipe from Tasty Yummies:
Strawberry Coconut Breakfast Cookies – Gluten-free + Veganmakes 18-24 cookies
2 cups of certified gluten-free rolled oats (I use Bob’s Red Mill)
1/4 cup certified gluten-free oat flour (or just process some gluten-free rolled oats into a fine powder)
1 cup unsweetened coconut flakes
2 tablespoons ground chia seeds or ground flaxseeds
1/2 cup almonds, roughly chopped
1/4 teaspoon sea salt
2 organic bananas, mashed
2 tablespoons maple syrup (or honey)
1/4 cup coconut oil, melted
1 cup fresh organic strawberries, roughly chopped
1 teaspoon vanilla
1/4 cup certified gluten-free oat flour (or just process some gluten-free rolled oats into a fine powder)
1 cup unsweetened coconut flakes
2 tablespoons ground chia seeds or ground flaxseeds
1/2 cup almonds, roughly chopped
1/4 teaspoon sea salt
2 organic bananas, mashed
2 tablespoons maple syrup (or honey)
1/4 cup coconut oil, melted
1 cup fresh organic strawberries, roughly chopped
1 teaspoon vanilla
Preheat the oven to 350ยบ F. Line a baking sheet or two with unbleached parchment paper. In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt. Stir in bananas, strawberries, coconut oil, maple syrup and vanilla. I use my clean bare hands to mix it all up so I can really get in there and get everything well mixed. You can of course just use a large spoon or spatula.
Form the dough into 2 1/2 inch balls/discs with your hands and place into even rows with just a little room in between them. Press them down very gently to flatten them a bit.
Bake at 350° for 25-30 minutes or until fragrant and golden. Cool on pan for a few minutes than transfer to a cooking rack. Enjoy for breakfast, dessert or an anytime snack.
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