Breakfast Cookies

I don't know about you...but I love the fact that I could eat these for breakfast everyday, and still feel great! I'm always tempted by those other 'Breakfast Cookies' that you see for sale in coffee shops...but I also know that they aren't actually good for me, so I stay away:)

So that's what the inspiration for these was. These are amazing...they feel like a treat...and can really be eaten anytime of day. They freeze amazingly...and even taste best straight from the freezer!

It's possible to make a ton of variations on this recipe, depending on your taste buds. Today I used a mix of dried blueberries, raw sunflower seeds, raw pumpkin seeds and chocolate chips. I wanted to add pecans, but forgot! I cut back on the almond flour, and add in oats...we like oats and it saves a little on the almond flour...but you can feel free to make them only with the flour (just add the extra 1/2 cup) and they will turn out great!

Enjoy!...I hope our house guests this weekend will!!!

Breakfast Cookies

2 cups of almond flour
1/2 cup oats
1/4 tsp of salt
1/4 tsp of baking soda
1 tsp cinnamon
1/2 cup of coconut oil or melted butter
1/2 cup of maple syrup or honey
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds (or anything else your heart desires)

Directions

1. Combine all the dry ingredients in a bowl.
2. Add the wet ingredients and blend it well with a spoon.
3. Drop a golf ball size portion onto the cookie sheet, flatten slightly.
4. Bake at 350 for about 12 minutes depending on the size. I make these quite large so that they are a complete breakfast!

Chocolate Peanut Butter Cookie Dough Ice Cream Cake!

Now that's a mouthful!! Don't you just love Levi's cheeky look in this photo??!! He totally dipped his finger in the cake!! I wonder who taught him that one:)

We celebrated my wonderful husband's birthday on Friday...yes...he's an April Fool baby...gotta love that!! You can't go wrong when making a dessert for Jay...he loves anything involving cake and ice-cream...so I thought I'd combine the two this year for him! I've made ice-cream cakes before...but kept them a little more on the simple side. I'm not even sure where the idea for this one came...but it was AMAZING...and SO simple to make! It got 5 gold stars all around in this house, and needless to say we rolled ourselves to bed afterwards! The leftovers got put in the freezer...and I don't think they'll last long!!

Chocolate Peanut Butter Cookie Dough Ice-Cream Cake

Bake this cake...or any chocolate cake. This is a GREAT one though!

Freeze so it's easier to cut into layers.

Take frozen layers apart.

Start with one layer of cake...

Add one container of this...

Another layer of frozen cake...

Melt half a jar of this...pour over top...

Whip half a container of this until softened...smooth out on top! (note: you could use coconut milk vanilla here instead and this would be dairy free! Jay just happens to be a huge fan of this vanilla)

Voila!

Return to freezer until about 15 minutes before serving.

Ideally I would have melted some chocolate...thickened it a bit...put it in a piping bag and did some pretty designs on top...or wrote his name...but in the moment I just didn't think these 3 cake-hungry boys would care:) We'll save the pretty designs for another time!

Oatmeal Blender Pancakes

Not sure about you...but our house is filled with the aroma of pancakes ATLEAST once a week...if not more. If you've been to our house for pancakes lately, then you also know that with pancakes, comes not only syrup and many other yummy things, but The Beach Boys!! Not sure how that tradition got started...but both our boys are VERY aware that if they hear "barb barb barb...barb barbara ann" coming from the kitchen, they are getting PANCAKES!! Pure craziness I know:) We love it!!

We have a small stock of different pancake recipes that we choose from each time...depending what we're feeling like...but this is one simple, very healthy, home made recipe that we had kinda forgotten about until the other day...so I thought I'd share it with you!

It calls for Oat Flour, which you can buy, or just make in your blender like we do. It's important to do this step first...or else your blender will get wet from the other ingredients and it won't work. Other than that it's a fool-proof recipe...and quick!

Other than all the obvious toppings...we personally love peanut butter, almond butter or bananas on our pancakes!

ENJOY!

Oatmeal Blender Pancakes

1/2 cup oat flour (or blended oats in your blender)
1/2 cup spelt flour (or flour of choice)
2 tsp baking powder
1 tsp cinnamon (optional)
1 cup almond milk (or milk of choice)
1 egg
1 tsp pure vanilla extract

Pour oats into blender and blend on high until you have oat flour.

Add all other ingredients. Blend until well mixed.

Preheat your skillet and oil lightly. Cook as you would any other pancake!

*I try to use Quick-Cooking oats...I find the traditional ones don't get enough time to cook on the pan, leaving your pancakes doughy and heavy.

**Not sure if we've ever tried to make this one into waffles...I'll keep you posted on that!

Almond Banana Chip Muffins

At this very moment...our boys are both napping...Jay just left for work...and I'm enjoying a fresh Americano and one of these!! I was planning on doing some reading...but I was so anxious to share this recipe with you ASAP!

Notice a little trend with me lately? Almonds?! Have always loved them...as well as other nuts and seeds. We have just realized they are such a great alternative to many or all grains...we feel great eating them...and we love the taste!

I was a little skeptical whipping these guys up...I kept changing and adding to the recipe as I went along...and was VERY happy with the results! Honestly I expected quite a dense and heavy muffin...but these are so not like that! I realized quickly that this recipe is one that can be added too quite a bit (ex...nuts, seeds, dried fruit) and played around with...and would still turn out amazing!! These were a HUGE hit in our house today for all 4 of us! You can honestly actually HEAR how moist they are when you bite into them...yum!

Case in point.....

Fresh from the oven...


Five minutes after cooling...


Needless to say, they taste amazing! Easily one of the best muffins I've ever had.

Our official taste-testers in action!


Almond Banana Chip Muffins

1 c almond butter
1 c almond flour
3 medium brown RIPE bananas (the browner the better...makes them naturally sweet!)
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 Tbsp maple syrup...or sweetener of choice (optional)
1/4 c mini chocolate chips (optional)

Mash all ingredients (except chocolate chips) together in one bowl...stir until well combined. Add in chocolate chips.




Pour into muffin tin and bake at 350 for approx 22 minutes. You don't want to under bake these or they will sink in the middle, so lightly touch the center to test that they are fully baked.


Enjoy! Now I have to wait for the rest of my bananas to brown so I can make some more!

Thought I'd share too my Almond Flour of choice! Just went in with a few friends on a bulk order...huge savings by buying direct from the company! Their flour is super fine...bakes up like any other flour would:) Check them out!

Chocolate Chocolate Almond Butter Cookies

No that is not a typo...these are double chocolate cookies packed with tons of protein...and are grain free! Don't they look like something that's really bad for you??!! Good news is that they aren't! Definitely want a glass of nut milk, coconut milk, tea (or an Americano!) to wash these ones down...but they are so good! Great for a quick snack to get you through the afternoon, or a work out! The best part is they taste like you're eating a treat!

Tip...make sure you're almond butter is relatively fresh (soft & runny)...and not a jar that's been sitting on the back shelf of your fridge for 6 mths...these will come out very crumbly if it's not fresh:)

Chocolate Chocolate Almond Butter Cookies

1 c almond butter
1 egg
1/4 c cocoa powder
1/4 c chocolate chips
2 tsp vanilla
3 Tbsp maple syrup (optional)


Preheat your oven to 350ºF.

Throw ALL ingredients into ONE bowl and mix thoroughly! Does it get any easier?! I added 1 tsp of cinnamon to mine as well:)

On a parchment lined baking sheet, roll the dough into small balls and slightly flatten. These cookies won't change shape too much while baking, so shape them to how you desire them to look once cooked!

Bake for 10-12 minutes or until the cookies appear baked. These are soft and chewy and store well in the fridge!

ENJOY!

Barley Lentil Soup

Here's a peak at peak at what I just pulled out of the freezer for a quick dinner tonight...a comforting meal for all of those still experiencing SNOW!! (Happy it's not us!!)

Made this soup for the first time a few weeks ago. We had company coming for lunch, so I thought I'd try it out...kinda always a risk to try something new when guests are coming! I think they liked it?! We sure did! I had made a double batch so I froze the leftovers:) Another successful recipe from SLICE

ps...our boys BOTH love this soup...a great healthy and filling dinner to have on hand for them:)

Barley Lentil Soup

1/2 cup whole barley
2 Tbsp olive oil
1 onion, diced
5 cups vegetable or chicken stock
1/2 cup lentils...any colour
1 cup broccoli, chopped
1/2 cup parsley, chopped
2 Tbsp tamari seasoning (or soya sauce)
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, crushed
1 tsp each: basil, oregano, thyme and sea salt
1/2 tsp dill
several dashes of cayenne or hot sauce

1. Place barley in a bowl...covered with water...for at least 1 hour or overnight. Drain and rinse barely, set aside.

2. In a large heavy pot, heat oil over medium heat. Add onion and saute until translucent. Add stock and bring to a boil.

3. Add soaked barley, reduce heat and simmer covered for about 30 minutes.

4. Add lentils and simmer covered for an additional 20 minutes.

5. Once barely and lentils are tender, add vegetables, herbs and spices and simmer for an additional 10 minutes...or until you're ready to eat! Add more water or stock if needed to thin soup.

*I used all dried spices and seasonings...just cause that's what I had on hand...and it tasted great! I'm sure fresh would be amazing...but the dried worked too!

Almond Flour Chocolate Chip Cookies

The new favourite cookie in our house...for this week anyhow! A great friend introduced me to Almond Flour last weekend...and I finally got a chance to try it out last night. AMAZING! So easy to work with, and such good flavour...if you like almonds, that is! I will let you know right off the bat though, almond flour is slightly higher in price than regular flours...but I found some on sale and am definitely happy that I picked it up!



In the end, this batch of cookies which makes about 30 small cookies, cost me about $6 to make...not bad??!! Still cheaper than buying them at the store...and just way way way better for you! These little guys are packed full of amazing things for you...almonds, coconut oil (SUPER health benefits to consuming this...I have honestly eaten it by the spoonful at times...great for your skin...you won't find ANY of those benefits in a tub of margarine or 'spread'...and no, it WON'T make you gain weight!!!! Our bodies NEED proper fats DAILY!), maple syrup (natures natural sugar!)...and then of course a couple of chocolate chips (a staple in any diet!). These are a cookie that you can feel GREAT about your kids eating!

Almond Flour Chocolate Chip Cookies

2 1/2 cups of almond flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1 tsp cinnamon
1/4 cup of coconut oil, melted (butter would work too)
1/4 cup of maple syrup (or other sweetener)
1 egg
1 tablespoon of vanilla
1/2 cup of chocolate chips (optional)

1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in a bowl and blend with a spoon.
3. Add the wet ingredients and blend it well with a spoon.
4. Drop onto cookie sheet using small spoon...or large if you prefer! Flatten them slightly.
5. Bake for about 12 minutes, or until they are starting to brown around the edges.

These cookies don't hold well if they are under-baked...and will be crunchy if over-baked.

I froze about half of them last night, just incase they went hard overnight...and to my surprise they were even more moist in the morning! Jay popped a few out of the freezer at lunch and they were a very tasty frozen cookie too! (side note...semi-frozen brownies are a favourite in this house!!)

The coconut oil in these and the texture of the almond flour pair to make these cookies resemble macaroons in flavour! Yum! Maybe next time I'll try adding some cocoa powder to them??!! On that note, if you're not a coconut fan, you might want to opt for the butter instead:)