Coconut + Oat Breakfast Cookie (with dates, chocolate chips, pecans, + sunflower seeds)

My whole house is sick.  And when my kids are sick they don’t eat like they normally do.  Baby boy didn’t really eat dinner last night, or breakfast today, so I set out to make something full of good stuff for him, but that I knew he would eat.  And my boy will eat chocolate.  So I whipped up some “cookies” for him this morning, and he ate them.  Success.  They aren’t sweet, except for the chopped dates and the chocolate.  And they are full of goodness.  Protein.  Good fats.  And more protein.  Also chocolate.  I hope you guys like them as much as we do.  Feel free to make them, and eat them, even if you aren’t sick.

coconut and oat breakfast cookie

INGREDIENTS:
  • 1 1/2 cup oats
  • 1 cup finely shredded, unsweetened coconut
  • 1/4 cup almond flour
  • 1/2 cup chopped raw pecans
  • 1/2 cup raw, unsalted sunflower seeds
  • 1/2 cup chopped dates
  • 1/2 cup chopped dark chocolate (I use an organic, 85% dark Theo Chocolate Bar)
  • 3 eggs
  • 1/4 cup coconut oil
  • 1 tablespoon 100% pure vanilla extract
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
METHOD:
1.  Combine oats, almond flour, coconut, salt, cinnamon, and allspice in large bowl.
2.  Add dates, pecans, sunflower seeds, and chocolate.  Stir until combine, taking care to make sure dates are spread evenly throughout and not clumped together.
3.  In a separate bowl, combine eggs, coconut oil, and vanilla.
4.  Stir the wet ingredients into the dry.
5.  On a cookie sheet lined with parchment paper, press mixture into medium-sized cookie cutter, then press out mixture and remove cutter.  My cutter is about 2″ in diameter, and about 1″ in depth.  Repeat until all mixture is gone.  Mine made 20 cookies.
6.  Bake in 350 F oven for 12-15 minutes, or until golden.  Eat.  Enjoy.

 

*Use organic ingredients whenever possible.
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Granola

There is nothing quite like homemade granola.  It is easy to customize, easy to make, tastier than the store-bought stuff, and something you can feel good about feeding your family.  I love having control over what ingredients my family eats.  I hope you will try this – I’m pretty sure we eat this every single day.

INGREDIENTS:
  • 7 cups organic whole oats
  • 4 cups sliced almonds (or any combination of other nuts you like – cashews, pecans, peanuts… You could also sub dried fruit – apricots, raisins, cherries, blueberries, etc…)
  • 2 cups unsweetened, shredded coconut
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cardamom
  • 1 cup honey
  • 1/2 cup butter
  • 1/2 cup coconut oil
METHOD:
1.  Combine oats, nuts, coconut, and seeds in a large mixing bowl.  Add spices.
2.  In a skillet over low to medium heat melt honey, butter, coconut oil, and vanilla until combined.
3.  Pour wet ingredients over dry, and stir until dry ingredients are evenly coated.
4.  Spread mixture out onto two cookie sheets lined with parchment paper.
5.  Bake at 250 for 75-90 minutes – stirring every 20 minutes.
6.  Remove from oven when granola is golden brown – allow to cool.  Transfer to air tight container and enjoy!
NOTE:  The recipe above makes nearly 16 cups of granola.  We go through this amount every 2 weeks, but recognize it is a substantial amount of granola.  If you want, feel free to cut the recipe in half.

 

*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.