Monday, December 14, 2009

Breakfast Vegan Cookies

1 cup whole wheat flour
1 ½ cups muesli (Bob’s Red Mill my fav)
1/2 cup millet
1/2 cup pumpkin seeds, (or walnuts)
1/2 cup dried figs, chopped
1 tablespoon cinnamon
A pinch sea salt
1/2 cup olive oil
2/3 cup agave
2/3 cup brown rice syrup
1 tablespoon vanilla extract

Preheat oven to 325 degrees.
Using a coffee grinder, blend the millet and pumpkin seeds until it is a powdery texture. In a large mixing bowl, add flour, oatmeal, ground millet and ground pumpkin seeds. Add figs, cinnamon and salt. Mix well.
In a second bowl, combine the oil, agave, brown rice syrup, and vanilla extract. Stir to blend together and then add to the wet ingredients. Stir all the ingredients together until it is all well incorporated. Add additional flour if you feel it’s runny. Use a tablespoon to scoop and drop dough a lined parchment paper cookie sheet. Bake for 10 to 15 minutes, or until a golden brown on top. Once cookies are done, let cool for 10 minutes and ENJOY! They make around 30 cookies.

Note: About 1/2 cup of Chocolate Chips, Carob Chips, or unsweetened shredded coconut would be a nice addition!  This recipe was inspired by:  My son LOVES these.  My husband, whom I have hard time shoving healthy treats down his throat, actually liked them...  When I make them again, I think I may add about 1/4-1/2 cup of whole wheat flour (or some fun other flour like spelt).  Enjoy!

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