Boo's Breakfast Cookie
Preheat oven to 375 F. In a large bowl, mix together (first 6 ingredients are all Bob's Red Mill products - all gluten free):
1 cup Bob's Red Mill all-purpose gluten free baking flour (or your own GF version)
3/4 cup brown rice flour
1/4 tapioca flour/starch
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1 tsp salt
In a separate bowl, mix together:
1/4 cup oil (smart balance, coconut oil, canola, etc)
1/4 cup unsweetened apple sauce
2 tsp almond or vanilla extract
2 TB blackstrap molasses
1 1/2 cups Erewhon Gluten Free Crispy Brown Rice cereal
In separate small bowl, mix together (egg replacement):
5 TB flax seed meal
6 TB water
Pour "egg" mixture and wet ingredients into large bowl and mix together very well. If it's looking really dry, add 2 TB almond milk or your favorite dairy free "milk".
Next add these to the large bowl and mix well:
3/4 cup roughly chopped unsalted nuts (I used a mix of raw walnuts and cashews)
1/2 cup craisins
10 pitted dates, chopped
1 medium carrot finely shred
Spray cookie sheets with cooking spray. I made big cookies so they were about 100 grams (use ice cream scooper). Round them into a ball then place on cookie sheet and press down. They don't spread out so you don't want them too thick or thin. Mine are about 1/2" thick. Bake for 15 minutes. Place cookies on a wire rack to cool. They have a really good texture and aren't very crumbly which is great because who wants (more) crumbs in their car?
These freeze nicely. They're a little too big for Boo but that's okay with me because she gives me what's left and of course, I can't waste it - hee hee! These are also great as to go snacks. I used to always have kids' cliff bars to give her but I don't have to anymore.
Love your new blog! This recipe sounds great. I'm gonna be needing lots of on-the-go breakfast ideas when the school year starts so the kids can eat in the car so keep them coming please!
ReplyDelete