These Vegan and Gluten-Free Blueberry Breakfast Cookies are Goals

blueberry breakfast cookies

If having cookies for breakfast is #breakfastgoals, then these vegan and gluten-free blueberry breakfast cookies are definitely the best way to start the day.

Packed with whole food ingredients, sweetened only with a banana, and bursting with juicy blueberries in every single bite, these blueberry breakfast cookies will become your new favorite breakfast – guaranteed.

The best part about these blueberry breakfast cookies is that you probably already have all the ingredients on hand.

The dry ingredients of these cookies are rolled oats, almond flour, baking soda, cinnamon, and sea salt. Rolled oats are a great source of both insoluble and soluble fiber, both of which aid in digestive regularity and blood sugar balance. If you have a sensitivity to gluten or celiac disease, use certified gluten-free oats.

Almond flour, or ground up blanched almonds, is rich in protein, healthy fats, potassium, iron, and protein. Using almond flour in these blueberry breakfast cookies is another way to keep the recipe gluten-free, too.

Cinnamon adds a delicious spice and natural sweetness to these cookies, without the need for any other added sugar or flavors. This spice has been shown to reduce blood sugar fluctuations and therefore help to manage symptoms of diabetes, lower LDL cholesterol, and even reduce inflammation. Cinnamon truly is a wonder spice and essential in these breakfast cookies.

The dry ingredients are combined with ripe banana, coconut oil, a nut butter of choice, and blueberries. Throw in a handful of dark chocolate chips to make these cookies extra wild – and extra good!

Like cinnamon, banana adds sweetness to this recipe without the need for added sugar. It also helps to bind the cookies together and provide a cake-like, soft texture.

Coconut oil adds a dose of healthy fats while nut butter amps up the fat and protein count even more. Feel free to use your choice of nut butter, as peanut, almond, or cashew butter will all taste delicious.

Of course, blueberries are the real stars of these breakfast cookies. Every bite provides a burst of juicy blueberries and sweet flavor. Blueberries are fantastic sources of fiber, vitamins, and minerals including potassium, folate, and vitamin C.

These blueberry breakfast cookies are delicious served warm with a glass of almond milk. Cookies for breakfast have never been so healthy – or mouthwatering.

blueberry breakfast cookies

Blueberry Breakfast Cookies

Ingredients

  • 1 cup rolled oats
  • 1/3 cup almond flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • 1 ripe banana, mashed
  • 1 Tablespoon coconut oil
  • 2 Tablespoons nut butter (peanut, almond, cashew)
  • ¾ cup frozen blueberries
  • ½ dark chocolate chips, optional

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
  2. Combine oats, almond flour, baking soda, cinnamon, and sea salt in a small bowl. Set aside.
  3. In a separate larger bowl, mash banana until smooth. Stir in coconut oil and nut butter of choice and mix until combined. Stir in dry ingredients and mix until smooth.
  4. Fold in blueberries and chocolate chips, if using.
  5. Scoop heaped tablespoons of cookie batter and use hands to form them into balls. Slightly flatten cookies to give them shape.
  6. Place on lined baking tray and repeat with remainder of batter.
  7. Bake cookies for 17-20 minutes, or until slightly golden.
  8. Remove from oven and let cool completely before storing.
  9. Store blueberry breakfast cookies in an airtight container in the refrigerator, where they will keep for up to four days. Enjoy!

4.14

http://www.organicauthority.com/these-vegan-and-gluten-free-blueberry-cookies-are-breakfast-goals/

Related On Organic Authority
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5-Ingredient Vegan No-Bake Peanut Butter and Raw Cacao Cookies (Date-Sweetened!)
Vegan Gluten-Free Gingersnap Cookies Recipe

Photos by Kate Gavlick


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Blueberry Chia with Warm Banana and Sesame Brittle

Before we dig into this showpiece of a sweet bowl, I wanted to share a little feature that I started on my instagram this month. I simply call it March Favorites. It’s a curated list of seasonal favorites that I will share each month. Things that I wear or use and ingredients that we cook with. And since it’s a new thing, I included it here as well. As a sort of inspiration.
/Luise


March_favorites

M A R C H   F A V O R I T E S

Golden milk & raw honey. To warm me up in this cold weather. Here is a recipe.
Ginger root. We grate ginger over everything at the moment to keep our immune system strong and because almost all food and drinks just taste better with lots of ginger.
Beet & red cabbage kraut. This little bubbly friend is soon ready! Fermented food is your superfood number one! The recipe is from our book Green Kitchen at Home but another one is here.
Socks. Stockholm has been too cold this month so I’m walking around in these super soft Alpaca wool socks that David’s friend in London makes.
Kale flower sprouts. A pretty looking mashup of two of my favorite ingredients – kale och brussels sprouts. These are great to roast as they get super crispy.
Dried apple rings. We have been making our own apple rings lately and the kids love them for snacking. We’ll share a recipe later. A good alternative to deep-fried chips and candy .
Rings. I’ve always loved wearing rings. Some of my favorites come from designer Caroline Hjerpe who has her shop dangerously close to our apartment on Södermalm.
• Been treating my dry skin with this face oil and toner from Bare Origin Skin.
• More moist for my face with this fermented coconut juice face sheet mask with collagen from Miqura.
• David made these raw carrot cake bars for our road trip to Denmark last week. So good with lots of ginger and spices.
• As a different form of meditation I have started drawing in a coloring book in the evenings. It helps me stress down after the intensity from three little ones and it’s more calming and satisfying than scrolling on social media. I like these illustrated coloring books for adults from Johanna Basford.

Okay, let’s get on with this chia bowl. First you can start by pressing play on this short little recipe video below.

It’s still very cold here in Scandinavia which means that we’re relying on our freezer for much of the produce, fruit and berries we use. Luckily we have stocked up on lots of wild Swedish blueberries. They have this intense blue/purple colour and fresh tangy flavor and we use them to flavor smoothies, porridges and chia pudding. We pair blueberries with cardamom because they are Best Friends Forever. And we top this blueberry chia with something David once called a “Banana & Sesame Thingy” on his instagram, but “Sesame Brittle” feels like a more suiting name. It’s crunchy and sweet (with a sting of ginger) and works so well with quick-heated bananas. There is also some creamy yogurt, rich nut butter and a sprinkling of dark chocolate on top of the bowl. We make this both as breakfast and dessert. Skipping the chocolate for breakfast and keeping it a little sweeter for dessert. We’ve served it in a large bowl to share here but you can of course also scoop it up in two smaller individual bowls instead.


Blueberry_chia_2

Blueberry Chia with Banana and Sesame Brittle
Serves 2

Notes: If you want to make this as a breakfast, you can stir in some oats and some extra liquid and leave it in the fridge overnight (add the topping in the morning).
Since the topping is quite sweet, we don’t sweeten our chia pudding. You can use rice milk or add a splash of maple syrup if you prefer it sweeter.

Blueberry Chia Pudding
70 g / 1/2 cup frozen wild blueberries, thawed (or other berries)

1 cup plant milk (or regular milk)
3 tbsp chia seeds
1 tsp freshly ground cardamom
A tiny pinch salt

Topping
4 tbsp Greek yogurt (or coconut yogurt)
2 tbsp nut butter or tahini
1 banana, peeled and sliced lengthwise 
1 tbsp coconut oil
1 tbsp maple syrup
2 tbsp sunflower seeds

2 tbsp sesame seeds
1 small handful walnuts, lightly crushed

Mash the blueberries with a fork. Add milk, chia seeds, cardamom and salt and whisk until combined. Let sit for 20 minutes, stirring one or twice midway through. Meanwhile prepare the topping. Heat coconut oil and maple syrup in a skillet. Stir in the seeds and walnuts and let sit for just a minute. Make room in the centre of the skillet and place the banana slices there. Heat for just a minute on each side. If the skillet looks dry, add a little extra oil or syrup.
Pour the chia pudding into one large or two smaller bowls. Add yogurt, bananas, sesame brittle,



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