Brand New Day Breakfast Cookies
From jo_jo_ba 13 years agoIngredients
- 2 1/4 cups (12 oz) raisins shopping list
- 1 cup (5 oz) chopped pitted dates shopping list
- 1/4 cup ground flaxseed shopping list
- 1/3 cup hot water shopping list
- 1/3 cup amaranth grains shopping list
- 1/2 cup raw sunflower seeds shopping list
- 1/2 cup raw sesame seeds shopping list
- 1/2 cup raw pumpkin seeds shopping list
- 1/2 cup whole raw almonds, chopped shopping list
- 1/2 cup whole raw hazelnuts, chopped shopping list
- 1/2 cup shortening shopping list
- 2/3 cup smooth peanut butter shopping list
- 1/3 cup sunflower seed butter shopping list
- 1/2 cup brown sugar shopping list
- 1 tbsp vanilla shopping list
- 1/2 cup plain soy milk shopping list
- 1 tbsp agave nectar (or honey) shopping list
- 1 1/3 cups gluten-free all purpose flour shopping list
- 1/2 cup ground almonds shopping list
- 1/2 tsp guar gum shopping list
- 3/4 cup psyllium fibre husks shopping list
- 1/3 cup soy milk powder shopping list
- 1 tsp cinnamon shopping list
- 1 tsp ground ginger shopping list
- 1/2 tsp salt shopping list
- 1 cup roasted chickpeas shopping list
How to make it
- Preheat the oven to 350°F and line 4 cookie sheets with parchment or SilPat.
- Place raisins and dates into a bowl and cover with hot water See Photo. Let stand 30 minutes, then drain and set aside.
- Combine flaxseed and hot water in a small dish and set aside for 10 minutes.
- In a dry pan over high heat, toast the amaranth grains, all the seeds, the almonds and the hazelnuts until the grains begin to pop and the nuts toast See Photo. Pour into a bowl and set aside.
- In a large bowl, beat together the shortening, peanut butter, sunflower seed butter, brown sugar and vanilla until creamy.
- Add the flax mixture, soy milk and agave nectar and beat in well.
- In another bowl whisk together the gluten free all purpose flour, ground almonds, guar gum, psyllium fibre, soy milk powder, spices and salt.
- Gradually add this mixture to the creamed ingredients, stirring gently, then fold in the toasted mixture and the soaked fruit. See Photo
- Drop big mounds of dough onto the sheets, no more than 6 to a sheet See Photo. Flatten tops slightly with wet fingers (you can sprinkle with coarse sugar if you'd like). See Photo
- Bake 18 minutes. Cool cookies completely on the sheets.
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