June 26, 2020 / Lyn Jones / 0 Comments
The cookies are soft and tender, with just the right amount of sweetness for breakfast and healthy snacking, but also plenty to satisfy sweet cravings.
INGREDIENTS
- 1 cup (250 mL) nondairy milk (I used almond milk)
- 2 tablespoons (18 g) coconut sugar (or sweetener of choice)
- 1 tablespoon (16 g) creamy nut butter (e.g., almond butter, peanut butter)
- 1 tablespoon flaxseed meal
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup old-fashioned rolled oats (certified gluten-free, as needed)
- 1/3 cup dried fruit, finely chopped, divided
- 3/4 teaspoon baking powder
- In a medium bowl, combine the milk, coconut sugar, nut butter, flaxseed meal, cinnamon, vanilla, and sea salt until blended.
- Stir in the oats. Reserve 1 and 1/2 tablespoons dried fruit. Add the remaining dried fruit to bowl. Cover and refrigerate for at least 3 hours or up to 12 hours (the liquid will be absorbed and the mixture firm).
- Preheat oven to 400F (200C). Lightly spray a large cookie sheet with cooking spray.
- Stir the oats to loosen; add the baking powder and vigorously stir to blend.
- Using a small cookie scoop or tablespoon, scoop the dough in small mounds, spacing 2 inches apart, on prepared sheet. Sprinkle the reserved fruit bits on top of cookies.
- Bake in the preheated oven for 11 to 13 minutes until cookies have spread, are golden brown, and the centres are set.
- Remove from oven and let the cookies cool on sheet for 2 minutes before removing to a cooling rack to cool completely.
NOTES
Storage: The cookies will keep, without refrigeration, while transporting on the go. However, they are best stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
Tip: The flaxseed meal can be replaced with an equal amount of ground chia seeds.
- Category: Cookies, Breakfast
- Method: Baking
NUTRITION
- Serving Size: 1 cookie
- Calories: 39
- Sugar: 3.4 g
- Sodium: 50 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 6.8 g
- Fiber: 0.9 g
June 26, 2020 / Lyn Jones / 0 Comments
This bread is hearty, wholesome, delicious and green! You can stir in your favourite kinds of bits and pieces (e.g., dried fruit, chopped nuts or seeds, shredded coconut, dark chocolate chips) or slather slices with nut butter and jam for instant breakfasts and snacks on the run.
INGREDIENTS
- 1 pound (454 g) zucchini (2 medium), ends trimmed
- 1 cup (250 mL) nondairy milk
- 2 cups (180 g) rolled oats (certified GF, as needed)
- 1/2 cup (56 g) coconut flour
- 1/3 cup (64 g) coconut sugar
- 2 tablespoons (13 g) flaxseed meal (or ground chia seeds)
- 2 teaspoons vanilla extract
- 1 and 1/4 teaspoons bicarb
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- Preheat oven to 375F(190C). Spray or grease a 9×5-inch (22.5 x 12.5 cm) loaf pan.
- Cut the zucchini into large chunks. In a blender or food processor, process the zucchini with the milk until smooth; transfer to a large bowl. (keeping the oats whole and not into the blender, results in a far superior, toothsome texture, Also, the bottom of the completely pureed loaf was markedly denser than the top portion. No thanks).
- Add the oats, coconut flour, sugar, flaxseed meal, vanilla, baking soda, cinnamon and salt to zucchini puree in bowl. Stir until completely blended. Spread evenly into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes until browned and a toothpick inserted near centre comes out with only moist crumbs attached.
- Place pan on a wire cooling rack and cool completely in pan. Run a knife around edge of pan and remove bread. Slice as desired.
NOTES – The flaxseed meal, along with the zucchini puree and flaxseed, eliminate the need for oil in the bread.
Storage: Store the cooled bread in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
Zucchini Tips: For the most successful results, use weight (1 pound/454 g) to measure the zucchini.
Coconut Flour: Unfortunately, there are no substitutions for the coconut flour in this recipe. It is a unique ingredient and serves a specific role in this bread.
Muffins: or try making into 12 muffins, about 22 to 25 minutes should do it!
Savoury rather than sweet: Omit sweetener & vanilla. You may need to add a dribble more milk or water (to make up for the moisture of the sugar), but perhaps not since the zucchini is so moist. Stir it up and go with your baker’s instinct :). You could add fresh herbs, too.
- Serving Size: 1/12 of loaf
- Calories: 107
- Sugar: 6.9 g
- Sodium: 243 mg
- Fat: 2.3 g
- Saturated Fat: 0.2 g
- Carbohydrates: 19.2 g
- Fiber: 4 g
- Protein: 2.9 g
- Cholesterol: 0 mg