My middle child struggles to get up for school, and while my other two are ready to leave the house before 8am, she is only starting to think about breakfast then. I often find myself taking something in the car for her to eat on the way. With school about to start again, I had been thinking of portable breakfast options, so when I saw these breakfast cookies on Sarah B’s wonderful blog www.mynewroots.org my interest was piqued and when I saw them again made by David and Louise from www.greenkitchenstories.com alongside their fabulous photography, I had to try them. When I first read the ingredients and saw they had beans in them, I was slightly put off, but after making them and eating them I can promise you that you cannot taste the beans and their inclusion just contributes to the moistness of the cookie. I have changed the recipe slightly and adapted it to what was in my pantry when I decided to bake them, but the recipe lends itself to adding whatever nuts, fruit and seeds you like. I have kept mine nut free to make them suitable for school in case the car breakfast makes its way to recess. You can also substitute the maple syrup for a ripe mashed banana and chopped date.
1 tbsn chia seeds
3 tbsn water
1 cup oat bran
2 cups oats
1 tspn baking powder
1 tspn bicarb soda
2 tspn cinnamon
1 tspn salt
1 can white beans, rinsed and drained well
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup apple juice concentrate (available at health food stores)
Zest of 1 orange
1 tspn vanilla
1/3 cup dried apricots, chopped
1/4 cup dried cranberries
1/4 cup pumpkin seeds
1 cup coconut flakes
Pre heat oven to 180C and line a tray with baking paper.
Combine the chia seeds with water in a small bowl and set aside for 15 minutes to gel.
Mix the oat bran, oats, baking powder, bicarb soda, cinnamon and salt in a large bowl.
Pulse the beans and the coconut oil in a food processor until the mixture is creamy. Add the maple syrup, orange zest, chia gel, apple juice and vanilla and pulse until smooth.
Pour the bean puree over the oat mixture and stir to combine. Add the apricots, cranberries, pumpkin seeds and coconut flakes and stir to combine (you may need to use your hands).
Shape the dough into 12 equal balls and then flatten each one into a patty shape. Place on baking tray and bake for 15 to 18 minutes, or until the cookies are golden.
Allow to cook completely before enjoying.