Sometimes breakfast needs to be quick or just a small snack depending on your day! These 'cookies' are loaded with energy promoting nutrients and are super easy to make. They freeze perfectly so can be grabbed when needed!
~ Vegan & Wheat-Free ~
Ingredients:
2 medium bananas, mashed till smooth
1/2 cup dates, pitted and soaked in warm water for 10 minutes
2 tsp vanilla
1 1/4 cup rolled oats
1/4 cup pumpkinseeds
1/4 cup sunflower seeds
1/4 cup oat flour
1/4 cup teff flour
1/3 cup raisins
1/4 cup chocolate chips (optional)
In a food processor add bananas, soaked dates, and vanilla. Blend until smooth. In a large bowl add oats and flours and mix well until combined. Add wet mixture to dry mixture and stir until combined well. Add seeds, raisins and chocolate chips (optional) and stir until well combined. Lightly grease a muffin tray with coconut oil. Press dough firmly into each muffin cup filling about 1/2 full.
Bake at 350F for 15 minutes if using large muffin cup tray or 10 minutes if using regular size muffin cup tray. Remove and let cool for about 5 minutes, then remove from tray and cool completely on cooling rack. Store in air tight container for 4 days, store in fridge for 10-14 days, or store in freezer for up to 3 months.
Prep & bake times:
Prep ~25 minutes
Baking ~10-15 minutes
Total time ~35-40 minutes
Love the Power of Food:
Dates
Dates are an excellent alternative for creating sweetness when baking cookies or energy bars. These are an excellent source of dietary fibre, Vitamin B1 (thiamine), B2 (riboflavin), B3 ( niacin), B5 (pantothenic acid), B6, copper, potassium, phosphorus, magnesium, manganese and iron. The fibre found in dates can help with slowing the absorption of glucose (sugar) in the small intestine, which helps maintain stable blood sugar levels.
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