Tuesday, September 4, 2012

Breakfast Cookie with Currants

So recently, I was perusing the web, including Pinterest, for other breakfast ideas and was hoping to find something as a break from my norm…my beloved breakfast sandwich. 

See below for my breakfast sandwich recipe (which I eat at least 4 out of 5 days, if not more)

I came across this great blog called Watching What I Eat and that’s where I found this yummy little breakfast cookie recipe.  I’ve adapted it with my own few changes, not too many, but I have to say, it was super good!  They are big and filling and do not have any added sugar or flour.  I’m going to experiment soon and try making it with mango, coconut and almonds.

This recipe makes 12 large cookies and comes together super quickly.  You probably already have all of these ingredients in your pantry (I might be stretching it with the currants, but I bet you have raisins, right??)  A quick bake in the oven and you have breakfast for the week.  Freeze them, too!

1 ½ cups quick cooking oats (you can also use old fashioned if you have it)
2 very ripe bananas, mashed
1 cup unsweetened applesauce
1/3 cup currants (or any other dried fruit:  raisins, cranberries…even chocolate chips would work!)
1/3 cup chopped walnuts (or any other kind of nut…you can also omit if you want)
¼ cup ground flaxseed meal
1 tsp vanilla extract
1 tsp cinnamon

Preheat oven to 350 degrees.

In a medium bowl, mix applesauce, vanilla and cinnamon together.

Add the rest of the ingredients mixing well.  Allow to sit for 5-10 minutes.

Drop by large spoonful’s onto parchment paper or non-stick cookie sheet, flattening them out a bit.

Bake for 30-35 minutes, or until golden brown.

Remove from oven and cool for about 5 minutes.  Allow to completely cool and then store in an airtight container.  I threw mine into a freezer bag and then into the fridge.  I don’t expect them to last the week!

Serves 12
Calories 105 / Carbs 18g / Fat 3g / Protein 3g / Fiber 3g / Sodium 2mg

Jenn’s Breakfast Sandwich:

Serves 1 – 186 calories

Fiber One English Muffin
¼ cup Egg Substitute
2 T chopped red/yellow/green pepper (whatever you have on hand)
¼ cup frozen spinach
1 Laughing Cow cheese wedge (WW now has a cheese wedge which is yummy, too)
Nonstick Cooking Spray

Note:  I chop up the peppers when I have extra in a recipe and just throw them into a freezer bag.

Throw your English muffin into the toaster.

Meanwhile, spray the bottom of a microwaveable bowl and pour the egg substitute in.  Add the spinach and peppers, cover the bowl with a paper towel and pop it into the microwave for 1 ½ minutes on high.

Spread the cheese wedge onto one side of the toasted English muffin and top the other half you’re your egg and veggie “omelet”.


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