I’m having one of those weeks where I keep forgetting what day of the week it is. It feels as though my week is simultaneously speeding ahead of me and dragging on forever. It’s totally trippy.
I mean seriously, how is it September next week? Not that I’m mad about it or anything, Fall is obvs my favorite seasons because I’m basic, or whatever the term is for not hip and totally conformist these days. I mean, really I’m just a nerd and I love fall because it means school’s starting. But that’s irrelevant. Especially now because I don’t go to school. [sad face]
Though I did catch myself obsessively looking for classes to audit or lectures to attend recently. They have this (totally awesome) program called One Day University where you can attend different lectures for a whole day. But not have any homework, or presentations to give, or exams. It’s all the best things about school without any of the stress.
It sounds heavenly.
Nerd status cemented.
Over the summer I managed to nab a mint condition copy of Shauna Sever’s Real Sweet and I’ve just been waiting for the right recipe and the right opportunity. Well the right opportunity presented itself when my sweet cousin had her baby two weeks ago and I wanted to bake something for her that was healthy-ish, but still tasty and easy to nab while sleep deprived and ravenous.
The brekkies as I’m calling them, or breakfast cookies, have no refined sugars and super simple ingredients. If you use gluten-free oats then they’re effortlessly gluten-free too! I call that winning. They’re hearty, chewy, chock full of dried fruits and perfect for a breakfast on the go or for a nursing mom. I’m sure if you wanted you could totally throw in some chocolate chips too and no one would be the wiser.
I made most of the substitutions that can be made in this recipe which makes it one of the most approachable recipes to a refined-sugar free treat. I highly recommend you purchase the book though. It has tons of recipes and really great introductions into a world of other sugars that aren’t white.
- 1 large egg
- 2 cups old-fashioned rolled oats (not the quick cooking kind)
- ¼ cup raw almonds (or other raw nut)
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp salt
- 1 very ripe medium banana
- ⅓ cup coconut oil (or canola oil)
- ½ cup maple syrup
- ½ tsp vanilla
- ½ cup chopped dried fruit (I used apricots, golden raisins and cranberries)
- In a food processor placed ¾ cup of the oats and process until finely ground like flour. There may still be a few flakes here and there but for the most part it should be very fine.
- Remove to a large bowl and whisk with the remaining oats.
- Place the almonds, or nut of your choice, in the processor and process until fine but not forming a paste. It's easiest to pulse it continuously, periodically scraping the sides with a spatula.
- Remove to the oat bowl and whisk.
- Add the cinnamon, baking powder, baking soda, and salt and whisk to combine.
- Add the banana, oil, maple syrup and vanilla to the food processor and pulse until evenly combined.
- Add the egg and process until aerated and smooth, about 1 minute.
- Pour the wet ingredients into the dry and mix with a rubber spatula or wooden spoon until combined and no flour pockets remain.
- Fold in the chopped dried fruit and set aside to rest for 10 minutes.
- While the batter rests, heat oven to 350F and line a baking sheet with parchment. Once the dough has rested evenly portion out ¼ cupful scoops spacing the cookies about 1½ inches apart. You should get 9 - 10 cookies.
- Carefully flatten the cookies with your hand or the spatula until about ½ inch tall, as the cookies will not spread much in the oven.
- Bake for 30 minutes, rotating the pan half way through baking, until the edges are golden, but the centers still soft, and the cookies fragrant. You should be able to carefully lift the cookie off the sheet to check the bottom for doneness.
- Remove from the oven and let cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
- Store in an airtight container in the fridge for maximum freshness.