Hearty Breakfast Cookies
My boys are addicted to Kashi bars, as in a nearly 3 box a week habit. This spells challenge to me, I had to see if I could make something comparable at home. I wanted a variety of grains and to keep the sugar 8g or lower, similar to the Kashi bars. I scoured the internet and found this recipe from Once a Month Mom. I am partial to oat flour and I really loved her idea of using a muffin tin, such a great solution for the fruit filled bars!
We are dairy free, so I switched the butter for coconut oil, mashed banana and chia seed gel. I wanted to get the fat down closer to the kashi bars the kids we used to, plus adding in some Omega 3’s is always a good thing! I also reduced the sugar and varied the grains a bit, adding in some quinoa flakes and almond flour – my son has been outgrowing some of his tree nut allergies (YAY!) and his allergist wants us to incorporate these new nuts into his diet. The almond flour adds, some protein but it also adds a good amount of fat – if you want to reduce the fat you can use another flour of your liking.
The kids really love them! SCORE! I haven’t worked out if they cost any less with all of the specialty ingredients but I always prefer feeding the kids something from my kitchen rather than from a box. So here we go….
1.5 cups oat flour
1 cup whole wheat flour
1 cup almond flour
1/2 cup quinoa flakes
1/4 cup brown sugar
1/2 tablespoon cinnamon
1/3 cup coconut oil
1 medium banana
1 tablespoon chia seeds
1 tablespoon honey
1 tablespoon vanilla
and for the simple jam:
1 cup mixed berries – fresh or thawed frozen
2 tablespoons chis seeds
Start by preparing the chia seed gel, Mix 1 tablespoon of chia seeds in 1/4 cup of water and let sit for about 10 minutes or until it “gels”. The chia seed gel is great, it can be used as an egg replacer or an oil replacer – I have read that replacing up to 1/4 of the total oil with chia gel yields no difference in taste or texture.
Next in a separate bowl combine the dry ingredients (oat flour, whole wheat flour, almond flour, quinoa flakes and cinnamon.
In another bowl, combine the brown sugar, mashed banana, melted coconut oil, vanilla, honey, and chia seed gel. Stir until combined.
Mix the wet into the dry. I use a wooden spoon to get it started and then switch to my hands to get that last bit mixed in.
I apologize for a sudden lack of pictures, I got involved in what I was doing and forgot to capture each step!
Continue mixing until you have a large ball of dough, the dough will be a bit sticky. Place the dough ball in the fridge for about 10 minutes to firm up.
While the dough is firming up, puree the cup of berries and then stir in 2 tablespoons of chia seeds. Allow this to sit until it resembles the consistency of jam.
Remove the dough and divide into 36 balls, again put the dough in the fridge for a few minutes to firm up. This part is more necessary in a warm kitchen, if the dough feels workable, just keep going 🙂
Take 18 of the balls and smoosh into the bottom of a muffin cup – there is no need to grease the cups, the cookies will pop out of an un-greased pan with ease! Fill the cups similar to how you would make a crumb pie crust, you want the sides to be higher than the center so there is a place to put the jam.
Place about 1/2 of a tablespoon (1.5 teaspoons) of jam in each depression.
Next, take the remaining 18 balls and flatten into a disc shape. Place this disc on top of the cookie base and gently press around the edges to seal. Now is also a good time to preheat your oven to 350 degrees
When you have completed assembling all of the cookies, bake them at 350 degrees for 20 minutes. Remove from the oven when the edges begin to turn golden brown. Let the cookie cool in the muffin pans for about 10 minutes and then pop out and enjoy!