Tuesday 18 January 2022

Make -Ahead Breakfast Cookies

This recipe was found in a store magazine and although my parents complained that they tasted like cardboard I really enjoyed them. Having recently been told that I need to address my raised cholesterol levels I am in need of a sweet treat that is both tasty and healthy. I don't want to feel deprived of treats and this recipe hits the spot. Although they are described as a breakfast cookie that kids will love they work perfectly well for grown ups with an afternoon cuppa.

This recipe states that it makes 12 but it depends how big you make them. I prefer them a little smaller and then I can have more of them. I can easily deceive myself into believing that I'm having more even if the overall content is the same.





Ingredients:

200g rolled oats

150g plain, self raising or bread flour

2 tsp ground cinnamon (I like to reduce cinnamon and add in ginger too)

1/2 tsp bicarbonate of soda

2 medium ripe bananas, peeled

2 Tbs honey

1 large egg (or 2 small) beaten

50ml olive oil

150g carrots, scrubbed, trimmed and grated

1 eating apple, cored and grated

Method:

  • Preheat the oven to gas 4, 180*C, fan 160*C. Line a baking tray with non-stick baking paper.
  • In a large bowl stir together the oats, flour, cinnamon, bicarbonate of soda and a pinch of salt (optional).
  • In a separate bowl, mash the bananas with a fork, then whisk in the honey, egg and oil. Pour the wet ingredients into the dry and add the grated carrot and apple. Mix with a fork until just combined.
  • Roll the mix into 12 balls (5cm wide); arrange on the baking tray. Press the balls down with your fingers to make a cookie shape.
  • Bake on the middle shelf for 15 minutes or until firm, turning the tray halfway through. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days, or in an airtight bag in the freezer for up to 2 months.

Since first making these I have played around with the ingredients a little. Adding half a dozen dates adds sweetness, taste and another of your five a day! I also substituted 50g of flour for ground almonds in an effort to increase my good fat intake. Feel free to make your own adjustments.