Good enough for breakfast? I know, crazy idea. But, you really can have these for breakfast if you want. But, if not, this is totally suitable for an afternoon snack or even better yet, a post workout treat.
Here’s the breakdown on a couple of the ingredients:
Spelt flour is not totally gluten free but it is certainly acceptable for those that have mild gluten intolerances or just prefer to “Go Gluten Free”. Super high fibre and much more easier to digest!
I have also used organic coconut sugar which I believe is going to be 2014’s best sugar alternative. Made from coconut sap, this sugar is low glycemic. I’ve only used 3/4’s of a cup as there are dried fruits in the ingredients but feel free to up it if you want it a little sweeter.
Those great people at North Coast Naturals have been gifting me with their products and they have turned me onto Hemp Seeds and Powder in a big way. I also think hemp is going to make a continued impact in 2014 as well. Hemp is a great plant-based protein alternative that can easily be used in smoothies, salads and in this case, baking.
- 2 ¼ cups gluten free whole oats
- 2 cups spelt flour
- 1 cup sunflower seeds
- ¾ cup + 2 tbsp pumpkin seeds
- ½ cup shredded unsweetened coconut
- ¼ cup of North Coast Naturals Hemp Seeds
- ¾ cup coconut sugar
- 1 tbsp ground cinnamon
- 2 ¼ tsp sea salt
- 1 cup carob chips or other non-diary chips
- 1 cup dried cranberries or raisins
- ¼ cup water
- ¼ cup molasses
- ¾ cup canola oil
- 1 cup non dairy milk
- Preheat oven to 350’F Line baking sheets with parchment paper
- Combine all the dry ingredients in a large bowl
- Combine all the wet ingredients, and add to the dry ingredients
- Mix together until just combined. Scoop onto the baking sheets, gently flatten cookies.
- Bake for approx 18 to 22 minutes
- (until lightly browned, do not overcook, they are best moist and chewy)