Cookies for Breakfast

Today, feeling run down from the effects of the ever so wonderful (heavy on the sarcasm) mountain cedar, I started craving carbs and sugar. I am not sure as to why, but it seems to be a trend, when I don't feel optimal, I tend to want to eat and nothing that I should. Like say, donuts. I don't even like donuts, my best friend will attest to that. Still I found myself searching for the BEST GF donut recipe, because I really don't have a clue about them. Which ones are really good? The ones that one particular bakery sells in town where I grew up (chocked full wheat), otherwise, none are good. Well, except they sounded good...until I started reading the recipes. Fortunately my brain kicked in and common sense prevailed over my sudden carb and sugar desire as I further read the ingredients.Ugh....white rice flours and white starches. Eventually my goal will be to make a nutritious donut, as my kids would shout in protest to be an oxymoron and an abomination to donut lovers everywhere. Fortunately, I am not and I don't mind trying to improve upon something that i don't like in the first place. However, the crappy list of ingredients leads me to what I find annoying in the quest for good gluten free recipes: RICE. Yes, rice makes for an easy substitution for GF cooking, but there are so many other wholesome, delicious flours...why is the first thing everyone grabs is the rice flour? First of all, having rice, especially white rice, in all of your baked/cooked goods is not a good variation of diet, nor are you receiving much nutrition from an overly processed grain. Those that turn to brown rice as a healthier substitute for wheat also have a chance of ingesting too much arsenic in their diet, at least that's what the latest research is finding. One of the warnings about a gluten free diet not being healthy for those diagnosed with Celiac disease is that gluten free foods contain many refined starches which deprives the body of nutrients and adds to the consequences of carb overload. Really? This is as true as it is with wheat, if ALL you consume is the highly processed foods off the shelf, well, duh, then absolutely the preceding applies...but this applies to most things you buy in a box, gluten free or not. Oops, sidetracked with my anti rice rant...I will add one thing and then I will end my rant about the lack of use of other flours in most GF recipes (I mean variety and nutrients, people) and get back to the ever so important topic of this entry. One of the most important things I have learned these past years is moderation. Everything in moderation is good, possibly even healthy, well except for gluten for some....that is not healthy. I also think avoiding GMO/any kind of lab created foods(a topic for another time) and eating mostly whole foods is important (occasional white starches or gasp, (real) white sugar is not going to harm you, but it should not be the main staple in your diet. Ok, one more item, there is a ton of informations on a numerous grains on the market, can I suggest to all whether GF or able to enjoy that delicious protein, that you educate yourself on the many options out there; experiment and add nutritious variety to your diet...ok, moving on. 

I decided against the donuts, but still wanted something that would satisfy my overall craving for something sweet --well, sweet to me-- and carboyhydratey (another new word)...It has come to be understood that my version of sweet and most of the rest of the world's is not inline. Though, I do think as more people are awakening to the negative aspects of refined sugars and starches, I am no longer alone... Anyways, as I started to look for something that I might be interested in making, a "to try" bookmarked recipe appeared. Perhaps divine providence? Or it could be my computer whacking out and just turned up something useful(a rarity). It was titled: Gluten-Free-Vegan-Breakfast-Cookies at this link: http://minimalistbaker.com/gluten-free-vegan-breakfast-cookies/. I didn't go too crazy on the adaptations, because I thought overall the base was great. I could definitely see how and why these would be fantastic for breakfast, a quick snack or even to quelch that I need something sweet after dinner urge and they didn't disappoint. These are quite high in protein, while having no refined sweeteners added. They were a hit with everyone; however, the boys requested the next batch have more chocolate and us girls decided we would prefer none. (My daughter and I are not chocolate fans and prefer most goodies without). They are soft and chewy, normally a trait I find off putting in a cookie (a reason I so love biscotti), but I actually think this texture is what makes it acceptable, if you will, for breakfast. My girl say they almost remind her of a muffin top. This recipe could easily be modified to suit everyone's tastes and eating styles (if you are going for vegan, refer to the link of the original recipe). I personally don't encourage anyone to sit down and eat a dozen, though I'm honestly not sure that you could, though it was hard to stop at one. My two biggest eaters could barely get through 4. I found these were a great substitute for the donut craving without the remorse after consumption.

Cookies for Breakfast (or any other time)

PREP TIME: 10 mins

COOK TIME: 20-22 min.

SERVINGS: approx. 54

INGREDIENTS:

• 4 medium ripe bananas
• 4 eggs
• 1/2 cup natural peanut butter (crunchy or smooth)
• 4 Tbsp refined coconut oil, melted (or canola oil)
• 2 tsp pure vanilla extract
• 6 Tbsp honey
• 3 cups rolled oats
• 2/3 cup oat flour
• ⅓ quinoa flour
• 1 cup almond meal
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• ½ cup raw walnuts,roughly chopped
• approx. 4 oz dark chocolate (71%) chocolate bar, roughly chopped
• ½ cup dried cranberries
• ½ cup pepitas

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat eggs and bananas until well combined. (I did not need to pre-mash my bananas, my powerful Viking did so brilliantly)
3. Add in peanut butter, almond meal, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
4. Mix in oats until well combined.
5. Add oat and quinoa flours and continue mixing thoroughly.
6. Stir in nuts, chocolate, cranberries and pepitas.
7. Line a baking sheet with parchment paper.
8. Drop by the tablespoon full onto prepared baking sheet.
9. Bake for 20-22 minutes or until the cookies are slightly golden brown.
10. Let rest on baking sheet for a few minutes before transferring to a cooling rack.
11. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time.

Note: Though I mentioned it in my blog before, I would like to mention the baking time again. If you have a precise oven, it might be best to try a baking time of 16-18 min.