Breakfast Cookies - Ellie Krieger

Kristen had these when she came to visit. SO DELICIOUS!! I had no self control. Not surprising. I ate a ton. The best part is, it's healthy! I changed the recipe a bit though.

3/4 & 1/2 cup whole-wheat pastry flour (you do the math)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon Celtic Sea Salt
2 tablespoons unsalted butter
1/4 cup coconut oil, or sunflower oil
1/4 cup rapadura
1 egg
1/4 cup shredded carrots, pumkin, or sweet potato, cooked or uncooked
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes or fiber one
1/3 cup raisins, or dried cranberries, or dried blueberries, or all 3
1/3 cup soaked/dried walnuts, chopped (recipe in Nourishing Traditions)

Directions:

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flour, baking soda, cinnamon, nutmeg and Celtic Sea Salt in a medium-sized bowl. Combine butter, oil and Rapadura in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until Rapadura have dissolved and mixture is light in color, about 1 minute. Add egg, shredded carrots and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated.

Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet.

Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.

Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Source: Kristen

Almond Butter Cranberry Go-Bars

Amazing snack! I altered the recipe a bit.




Garden of Life Coconut oil
1 cup regular rolled oats
1/3 cup ground oats
3 Tbsp flax seed
1 cup whole wheat flour
1/2 tsp each, baking powder & Celtic Sea salt
1/2 cup chopped soaked pecans (see Nourishing Traditions)
1/2 dried cranberries
1/2 cup finely chopped dried mission figs (can use raisins instead, or dried blueberries-yum)
3/4 cup freshly ground almond butter
1/4 cup raw milk
1 large fresh egg
1/2 cup raw honey
finely shredded zest from 1 lemon
1 Tbsp fresh lemon juice

1. Line a 9 x 13″ pan with plastic wrap, leaving an overhang on the 9″ sides, and coat with coconut oil. In a large mixing bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt , pecans, cranberries, and figs until well blended.

2. In the bowl of a stand mixer, beat together almond butter, raw milk, fresh egg, raw honey, lemon zest, and lemon juice until well blended.

3. Add flour mixture to peanut butter mixture and beat until completely blended. Scrape dough into lined pan and with wet fingers or a rubber spatula, pat to fill pan completely and even. Chill dough until firm, about 30 minutes.

4. Meanwhile, preheat oven to 300 degrees. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2″ wide. Place bars about 1″ apart on a baking sheet lined with parchment or greased baking sheet.

5. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.

If you make this ahead, it can be stored for up to 2 weeks in an airtight container.

Could also soak the whole wheat before use. Perfect for travel. Keeps you regular.



Source: Melissa