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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Anyone for leftover quinoa?

Chocolate Chip Quinoa Cookie Pizza

This is made with no added fat except for what comes from the nuts. It’s not overly sweet and is soft and chewy. You’re always free to add more sweetener if you like.

Yield: One 12-inch pizza pan
Cook: 12 to 15 minutes

1/4 cup cashews
1/4 cup almonds
1/2 cup pecans
1/2 cup walnuts
1/2 cup dried dates, softened in hot water
1/2 cup cooked quinoa
1 1/2 tbsp. chia seeds, ground (I use my Magic Bullet)
3 tbsp. coconut nectar
2 tsp. vanilla
1/4 tsp. sea salt
1/2 tsp. baking soda
2 tbsp. ground flaxseed
1/4 cup buckwheat flour
1/3 to 1/2 cup mini chocolate chips (I used Enjoy Life brand)
2 tbsp. chopped pecans or walnuts (optional)
Coconut flakes (optional)

Preheat oven to 350 degrees F. Spread cashews, almonds, pecans and walnuts on a cookie sheet. Bake for 8 to 10 minutes or until slightly golden. Let cool.
Lightly grease 12 -inch pizza pan.
Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft. Mix ground chia seeds with 4 ½ tbsp. hot water and set aside for about 10 minutes.
Pour nuts into food processor. Process for 5 to 10 minutes or until smooth and creamy. Scrape sides of processor during mixing if necessary.
Drain dates and add to food processor on top of nut butter. Add coconut syrup, vanilla, salt and baking soda. Process until well mixed.
Add flaxseed, buckwheat flour and quinoa. Process until smooth.
Add chia/water mixture. Process just until mixed, using the pulse button on your processor.
Stir in 2 tbsp. chopped pecans and chocolate chips with spatula. Spread mixture in pizza pan. Be patient, it will be very sticky. Sprinkle some coconut flakes across the top if you like. (I used toasted coconut flakes because that is all I could find.)
Bake in preheated oven for 12 to 15 minutes or until cookie is firm but not crusty. It will still be shiny.
Do not try to remove from pan and let cool before cutting.

Chocolate Chip Quinoa Cookie Pizza

Notes:

  • Maple syrup or honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index. It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.

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