I'm not fond of big breakfasts first thing in the morning.
Give me my coffee and let me savor that while I wake up first.
Then maybe I'll have a smoothie made with greek yogurt, fruit and flaxseed
or some greek yogurt topped with a bit of homemade granola and fruit.
Healthy and easy are my usual preferences.
My daughter told me I should try the Breakfast Cookie recipe found in
Shauna Niequist's fabulous book, Bread and Wine.
She makes them for her family and my granddaughters love them.
I finally made them, but as is my usual modus operandi, I tweaked the recipe.
Here's her recipe with what I did in parentheses.
In large bowl mix together:
3 large ripe mashed bananas
1/4 cup coconut oil (I used 1/4 cup peanut butter warmed in the microwave about 30 seconds)
1 teaspoon vanilla
Add and stir until combined:
2 cups rolled oats
2/3 cup almond meal
1/2 teaspoon sea salt (I used kosher salt)
1 teaspoon baking powder
2/3 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup chocolate chips
Form the dough into 12 (1/4 cup sized) balls and place on parchment lined baking sheet.
Flatten the balls of dough a bit.
Bake 350 degrees for 14-16 minutes.
(in my oven they took 18 minutes)
These are not too sweet, full of nutrition, and great with a cup of coffee.
Even the hubs, who loves his morning eggs and toast, gave these a thumbs up!
It's almost FRIDAY, friends!
Have a HAPPY, HAPPY Friday
a BLESSED weekend!