Multi-Seed Carob Breakfast Cookies

These cookies are filled with goodness. I think that they taste even better the next day.

Multi-Seed Carob Breakfast Cookies

Multi-Seed Carob Breakfast Cookies

Yield: 8 large breakfast cookies

Cook: 15 to 20 minutes

1 tbsp. ground flaxseed

½ cup unsweetened applesauce

¼ cup maple syrup

½ tsp. vanilla

½ cup GF rolled oats

1 cup ground oats (I grind whole GF rolled oats in my Magic bullet)

1 cup almond meal (I grind whole almonds in my Magic bullet)

2 tbsp. sunflower seeds

3 tbsp. hemp hearts

2 tbsp. sesame seeds

1 tbsp. pumpkin seeds

2 tbsp. goji berries

1 tsp. baking powder

½ tsp. cinnamon

¼ tsp. sea salt

2 tbsp. carob powder

Preheat oven to 350 F. Line cookie sheet with parchment paper.

Mix flaxseed with applesauce and set aside for 5 minutes. Mix in maple syrup and vanilla.

In large bowl, mix the rest of the ingredients together. Add the applesauce mixture and mix until well combined.

Drop batter by tablespoons onto prepared cookie sheet. Bake for 15 to 20 minutes. Makes 8 large cookies.

Note:

  • Honey or coconut nectar can be used instead of maple syrup.

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Choco-Carob Oatmeal Mix

Chocolate Oatmeal Mix

Choco-Carob Oatmeal Mix

3 cups GF rolled oats

1/3 cup ground flaxseed

5 tbsp. natural cacao powder

5 tbsp. carob powder

1/8 tsp. sea salt

Mix all ingredients together and store in a covered container. Shake well before using.

To make 1 serving of oatmeal, add ½ cup oatmeal mix to 1 cup water. Cook and stir for 5 to 7 minutes on medium heat. Add desired sweetener, fruit, coconut flakes or chopped nuts.

If you like thicker oatmeal, add 1 to 2 tsp. chia seed after it is cooked and let it sit for a few minutes before serving.

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Confetti Frittata

Confetti Frittata

Confetti  Frittata

Yield: 9 servings or one 8 x 8-inch square glass baking dish

Cook:  45 to 50 minutes

½ cup onion, chopped

¼ cup yellow or orange bell pepper, chopped

¼ cup red bell pepper, chopped

1 garlic clove, minced

2 tbsp. olive oil

1 cup tomatoes, chopped

¼ cup fresh parsley, chopped (1 tbsp. dried)

8 large eggs, slightly beaten

¼ tsp. cayenne pepper

½ tsp. smoked paprika

½ tsp. sea salt

1 cup fine bread crumbs (gluten-free)

1/3 to ½ cup cooked bacon (cut in small chunks)

In a skillet, sauté onion, bell peppers and garlic in olive oil for about 5 minutes or until tender. Stir in tomatoes and parsley; remove from heat and set aside.

In a large bowl, combine eggs, cayenne pepper, smoked paprika, sea salt, bread crumbs and bacon. Stir in the sautéed vegetables.

Pour into an oiled 8-inch square glass baking dish. Bake, uncovered, at 350 F for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cover if frittata starts getting brown before middle is cooked. Let stand for 5 minutes before cutting.

 

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