It’s Friday! Does that mean anything when you’re a mom or is that when the craziness starts. Whether you’re working during the week or whether you’re home, the weekends are always busy in one way or another so don’t forget to schedule some down-time and not overdue it… Sunday night creeps around faster than we know and the grind will begin again, so stop, enjoy your home, your family, your freedom, and breathe. While you start off the weekend, start it off on a healthy note with these breakfast bite cookies which are pretty healthy and energy boosting. They have “good for you” ingredients packed with fibre and substance. No added sugar is a plus, and did we mention they’re flourless, oh and super fast to make; although I would recommend doubling the recipe and making them a bit bigger and flatter. I got the original recipe from Donna Hay magazine where they are called Quinoa,Banana, and pepita cookies. The original recipe calls for 1/3 cup of hazelnuts, but I’ve replaced them with rolled oats. If you haven’t checked out this woman’s recipes and beautiful magazine, you must!! Everything is colourful and packed with healthy ingredients in creative combinations.
Here is the recipe! Enjoy and Happy Weekend!
Makes about 10 small cookies. I prefer doubling this recipe for a bigger cookie. Also, if you’re missing any ingredients you can substitute for similar things, ie: first time making them, I used flax meal instead of pepitas, and only rolled oats over quinoa flakes. My rule is: If the consistency is the same, you can substitute it in!” 🙂 🙂
- 1 medium banana(you will need 1/2 cup of mashed banana)
- 1 tablespoon honey
- 1/2 cup shredded coconut
- 1/4 cup currants
- 1/2 cup of pumpkin seeds (pepitas)
- 1/3 cup of quinoa flakes
- 1/3 rolled oats
- 1 teaspoon vanilla extract
- 2 tabespoons natural peanut butter
Preheat oven to 350 degrees. Place all the ingredients in a bowl together and mix well to combine. Roll a large tablespoon of the mixture into a ball and place on a large baking tray lined with parchment paper. Gently flatten them and continue with the rest of the mixture.(The mixture is very sticky so you won’t be able to “roll” perfectly.) Bake for 10 minutes until golden. Let them cool on the tray for 5 minutes before transferring them to completely cool elswhere. These will keep in a tupperware container in the fridge for 5-7 days.
Healthy snacking and breakfast biting 🙂
With amore always, Francesca xoxo