Breakfast · Dessert · Snack

Ginger Breakfast Cookies

So my cookie pic isn’t the most exciting, buttt these breakfast cookies are simple to make, yummy & a great grab & go for breakfast or a snack.

So how are these healthy?

  • No baking sugar
  • All natural
  • Uses ginger, which has many health benefits (see juicing post for more information)
  • Offers fiber & protein from oats, coconut flour, pumpkin puree & banana

Image result for molasses health benefitsThese cookies contain 1 T of organic blackstrap molasses.

Molasses adds the best flavor when looking for a gingerbread taste!

I like to compare blackstrap molasses to dark chocolate. It’s not as healthy as a carrot, but it is a better for you sweetener that offers many health benefits as well.

 

 

 

Ginger Breakfast Cookies

  • Servings: 9 small cookies
  • Difficulty: easy
  • Print

Ingredients

Dry Ingredients:
  • 1 1/2 c quick or rolled oats
  • 3 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 T freshly grated ginger root*
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder

Image result for ginger root*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:
  • 1 tsp vanilla extract
  • 1 T organic blackstrap molasses
  • 1/3 c pumpkin puree
  • 1 ripe mashed banana

Directions

  1. Preheat the oven to 350F.
  2. Combine all the dry ingredients in a large bowl. Stir to combine.
  3. Add the wet ingredients & mix well.
  4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat. Flatten into a cookie shape.
  5. Bake for 15 minutes at 350F.
  6. Let cool before eating. Store in an airtight container in the fridge for up to a week.

Is there anything you would top these cookies with?!

 

Breakfast · Dessert · Snack

Fudge Protein Donuts

I hope everyone had a fun holiday weekend!

I was at my parent’s cottage so I made some snacks ahead of time to bring & whipped up some bars there using whatever I could find in their kitchen that would work.

Of course the majority of my time wasn’t spent in the kitchen. We boated, biked, & were out in the sun as much as possible.

K, let’s talk about these donutssss. They are dense, fudgey, sugar-free, vegan, packed with protein & my favorite… yummy enough for dessert, yet healthy enough for breakfast.

Image result for sugar killsWe are so used to adding a whole cup or more of baking sugar to recipes. It’s not necessary! My baking sweetening secret is to use bananas, unsweetened apple sauce, dates, & occasionally a bit of pure maple syrup or raw honey. I sweetened these donuts with one ripe mashed banana which also helped to hold everything together & provide the fudge texture I was looking for.

Forget cutting carbs! Try combining healthy flours & grains in your recipes. These protein donuts are a combination of almond, coconut, & oat flour.  I used Bob’s Redmill almond flour/meal, but you can also make your own by simply grinding almonds in a food processor or high speed blender (Be careful not to over process or oils will be released & almond butter will start to form).

Here are some other flours to try out. Do some research on each flour before replacing in recipes. For example, coconut flour is extraordinarily absorbent & less is needed than most flours. You generally want to substitute 1/3 C coconut flour for 1 C grain-based flour. You also need to increase the amount of liquid.

Protein Fudge Donuts

  • Servings: 7
  • Difficulty: easy
  • Print

Ingredients

Flax Eggs:
  • 3 T ground flax
  • 9 T water
Dry Ingredients:
  • 3/4 c almond flour
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1/4 tsp baking soda
  • 1 tsp pumpkin pie spice
  • Dash of ground cloves
Wet Ingredients:
  • 1/2 tsp coconut extract
  • 1/4 c organic pumpkin puree
  • 1 ripe mashed banana
Toppings:
  • PB2, prepared (Could replace with any other nut or seed butter)
  • Cacao nibs
  • Bee pollen (not vegan)
  • Toasted coconut chips
  • Organic shredded unsweetened coconut

Directions

  1. Spray 7 donut holes with non-stick baking spray.
  2. Mix flax egg ingredients in a small bowl. Set aside (at least 5 minutes).
  3. In a large mixing bowl, combine all the dry ingredients.
  4. In a medium sized bowl, mash & mix the wet ingredients.
  5. Pour wet ingredients & flax eggs into the dry ingredients. Mix until just combined.
  6. Distribute batter among the 7 donut holes.
  7. Bake at 300 degrees for 15 minutes.
  8. Let cool & top with desired toppings (optional). Enjoy!

My Favorite topping was the prepared PB2 with Toasted Coconut Chips 🙂 What will you top yours with?!