Quick and healthy breakfast cookies

sheryl's kitchen

Welcome!

Paul and I started Steens Honey nearly 40 years ago, and we're still just as passionate about our bees as we always were. I love using our deliciously raw, grainy honey to create recipes with ingredients fresh from our garden in Papamoa Hills.

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These cookies are a meal!  

For those who struggle with breakfast these are super nutritious and great energy boosters, they are flour free, refined sugar free and dairy free.  What’s not to love!  

I make these with organic ingredients and you could substitute loads of the ingredients with what you have in the cupboard.

The added bonus…the little ones love them too.

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In a good sized bowl simply add all the ingredients below:

 

INGREDIENTS

1 mashed banana (I mash it in the bowl)

1 tablespoon Steens Manuka Honey (I used UMF 10+)

¼ cup cranberries (other dried fruits are great)

¼ cup pecans (any nuts you might have on hand)

¼ cup activated buckwheat (pumpkin seeds would be good instead)

½ cup wholegrain oats (sub with rolled oats)

2 tablespoons peanut butter (crunchy or smooth)

1 medium apple with core removed and grated (no need to peel)

1 teaspoon vanilla extract

1 tablespoon psyllium (helps bind the ingredients together)

1 teaspoon baking powder 

1

Best using your hands in here and give it a really good mix up combining all the ingredients, it is not a dry mix. 

 

2

Roll into balls approx. 10, pop onto a baking sheet,

flatten with a fork and bake at 150ºC

(300ºF) for 10-12 minutes.

 

3

Let cool and store in an airtight container.

These little cookies are full of flavour and texture, are great for supporting digestion and they're ready in about 15 short minutes!