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It is Secret Recipe Club time again. This month I was assigned gluten free a-z. The author Judee is a gluten free, vegetarian who enjoys eating clean and living a healthy lifestyle. Did someone read my mind? This is exactly what I need to be eating right now. I have so many friends and kids of friends who have adapted a gluten free diet. Those who have adapted to this lifestyle rave about the benefits. My five year old even comes home from school saying our snack today was gluten free. The gluten free life style appears to stay. I love learning and exploring new ways to eat that can result in health benefits. Breakfast is my favorite meal of the day so, when I saw Judee's recipe for gluten free, vegan breakfast cookies I knew this was what I had to try. I actually tried to different flavors. My CSA box arrived with strawberries and carrots so, I mixed up up a strawberry banana version and a chai banana carrot. The strawberry banana version were sugar free and they are good but, I added some more spice and gluten free yogurt chips to the second batch. The little sweet chips and spice were just perfect for these. The great thing about Judee's recipe is that it is super adaptable to whatever flavor combination strikes your fancy. I substituted some quinoa flakes for some of the oats. I added in chia seeds for crunch. I think some dried fruit would also be delicious. Get creative and enjoy! I love having one with a cup of tea in the afternoon or in the morning with a cup of greek yogurt. Thanks Judee.
chai banana carrot breakfast cookies
adapted: gluten free a-z
Servings: 22 * Size: 1 cookie
Calories: 95 (based on chai banana carrot cookie)
* Fat: 5.5 g * Carb: 10.5 g * Fiber: 1.8 g * Protein: 2.1 g * Sugar: 2.6 g * Sodium 86.1 mg
3 bananas; mashed
2 carrots; shredded
1 teaspoon vanilla extract
1/4 cup coconut oil; melted
1 1/2 cup gluten free oats
1/2 cup quinoa flakes
1 tablespoon chia seeds
2/3 cup almond meal
1/3 cup shredded unsweetened coconut flakes
1 teaspoon cardamon
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 ounces gluten free yogurt chips
Preheat oven to 350.
In a large bowl combine the bananas, carrots, vanilla and coconut oil. Set aside. In another bowl whisk together the oats, quinoa flakes, chia seeds, almond meal, shredded coconut, cardamon, cinnamon, salt and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the yogurt chips. Let the dough sit in the refrigerator for about 15 minutes. The dough will firm up and the oats will soften. Scoop dough onto a baking sheet lined with silpat. Bake for approximately 12 minutes.
Here is a picture of the yummy strawberry banana version!
