I don't know about you, but I have to work at eating a good breakfast. Mornings are already so hectic that it is not realistic for me to sit down and eat something at home, so I have to have a stash of easy to eat healthy breakfast food at work.
These "cookies" are basically the traditional hot cereal, milk, and toppings baked into a cookie- the perfect accompaniment to your cup of coffee! You could customize this and add your favorite hot cereal extras. I made mine on the weekend, froze them in a freezer bag, and pop a few in the toaster when I need breakfast on the run. I even stashed a bag in the freezer at work. (If you are using a shared toaster, you might want to use a toaster bag to be safe.)
(Anyone have any ideas on how to swap out the brown sugar? Please leave your sugar-free wisdom in the comments below:)
BREAKFAST COOKIES
(gluten-free, dairy-free, corn-free)
Adapted from Zonya
Preheat oven to 375 degrees. Position two oven racks to the center oven position in order to bake two sheets of cookies at the same time. Spray cookie sheets with non-stick cookie spray. I prefer wiping the trays with coconut oil (aka coconut butter) or olive oil.
Mix together in a small bowl:
1 cup rice bran
3/4 cup orange juice
Mix separately with an electric mixer until smooth:
1 cup + 1 Tbsp unsweetened applesauce
2 Tbsp coconut oil or canola oil
1 cup honey (tip: spray your measuring cup with non-stick spray before measuring the honey and it will plop out like magic!)
1/3 cup packed brown sugar
3 large eggs
1 1/2 Tbsp vanilla extract (almond extract is delicious too!)
1 Tbsp orange zest
In another bowl mix these:
3 cups sorghum flour (or your favorite gluten-free flour mix)
1 Tbsp baking powder
1 1/2 tsp baking soda
2 tsp guar gum (or 1 tsp guar gum combined with 1 tsp xanthan gum)
Combine everything and add in:
1 cup dry rice milk powder (or your dairy or non-dairy powder of choice)
2 1/2 cups cooked buckwheat cereal or groats
1 cup almond flour (you could probably just use slivered almonds)
1 cup chopped prunes (or raisins)
Drop heaping tablespoons onto a lightly greased cookie sheet 1" apart. Bake about 12 to 14 minutes, or until slightly browned. Makes 60 cookies.
Enjoy!
