Sunday, August 29, 2010

Breakfast Cookies, again



I decided to revise this breakfast cookie recipe to make it tastier, improve the texture, and give it a little more staying power. The previous version just didn't have enough calories to keep me going in the morning.

Breakfast Cookies

2 T. oil (I use light olive oil)
2 T. maple syrup
1 egg, beaten
pinch of xanthan gum
1/2 t. cinnamon
1/8 t. salt
1 c. GF oats
1/4 c. flaxseed meal
2 T. soy flour
1/4 c. chopped nuts (I used walnuts)

Mix all of the ingredients together in a bowl, and shape into densely packed cookies on a greased cookie sheet. Bake 15 minutes at 350. (Alternatively, press into an 8x8 pan and make them as bars.) They will not spread, so flatten them to your liking before baking.

Let them cool on the pan or they might fall apart. Once they cool they'll be set.

Drizzle with icing:

1/8 t. vanilla
1/4 c. powdered sugar
dash of salt
1/2 t. water

Makes about 6 chewy cookies/ bars. Very similar to Quaker's Oatmeal To Go (Which are NOT Gluten Free).

Happy portable breakfasting!

3 comments:

Alea said...

What a wonderful replacement recipe for Quaker Oats! My kids and I like breakfast typr bars, but the gf versions are always so expensive. Thanks for sharing your recipe!

from my motorhome to yours said...

just found your alfredo sauce yummo many thanks

julieg said...

I just made your alfredo sauce and I must tell you as a newly diagnosed Celiac person I actually had angels singing around my head as I grabbed the spatula to eat the rest out of the bowl while I was making chicken alfredo with tomatoes and broccoli with fettuchine noodles. You have made me so happy I just had to share that with you. Do ya wanna be friends on FB? I need to pick your brain.... thanks Julie Westgate Grant