Blueberry Coconut Breakfast Cookies

This is one of those recipe that I pinned on Pinterest but forgot about it. Once I re-discover it and baked it, we are hooked.

The first time I made these breakfast cookies, I made it with macadamia nuts. The coconut oil, macadamia nuts, banana, and vanilla baking in the oven smelled incredibly delicious. I have since tried with almonds and pecan, but the macadamia nuts version is the favorite in the household. Kaydn, usually is not impressed with "healthy" treats, but he'd eat these up straight out of the oven! I have to fight him off if I want to give some away.

Dry ingredients:

1 1/2 cups gluten-free rolled oats

1 cup unsweetened coconut flakes 

2 tablespoon golden flax seed meal

3 table spoons hemp seed

1/2 teaspoon salt

3/4 cups coarsely chopped nuts (pecans, walnuts, almonds, or macadamia nuts)

1/2 cup dried blueberries

Wet ingredients:

3 ripe regular size bananas, mashed

1/4 cup coconut oil, warm enough to be liquid

1 tablespoon raw honey or agave

1 teaspoon vanilla extract

Preheat oven to 350 degree.

In a large bowl, mash the bananas and add all other wet ingredients and stir together until blended. Add the dry ingredients to the bowl and mix until well combined. (Note: The mixture will seem a little dry once the coconut oil cools down and solidify but the cookie should hold the shape when it's removed from the cookie cutter.)

Line the baking sheet with parchment paper or spray with cooking spray. Press mixture into round cookie cutter (2 1/4 inch or 2 1/2 inch) and place on the cookie sheet. You can also use square or triangle baking pan. 

Bake 350 degree for 25 minutes or until golden. Let cool on cookie sheet. It's best when they are still warm and toasty and crunchy on the outside. Yield about 15 cookies. Store in a airtight container, reheat in toaster oven to serve.

Original recipt for the blueberry-coconut-pecan-breakfast can be found on http://www.kumquatblog.com/2012/03/blueberry-coconut-pecan-breakfast.html

Pumpkin, Apple, and Chive Biscuit and other variations

I am not sure if it is "old age" or my liver is no longer functioning well, gluten has been giving me digestive trouble. Couple of year ago I removed dairy and refine sugar from my diet and now gluten is gone. At this rate, pretty soon I will not be eating anything . . . maybe only veggie and fruits. . .  :-(
With my new eating plan, I've been on the lookout for gluten free recipes and I discover a blog called The Urban Poser by Jenni Hulet and absolutely love just about everything. Everything looks so yummy delicious and it's mostly dairy free and gluten free. I almost pinned every photo onto my Pinterest.

The original recipe is called Pumpkin, Apple, Bacon, and Chive Biscuit from The Urban Poser but since bacon is not on the alkalizing detox plan which is  dairy free, gluten free, and sugar free and Cassidy thought the biscuits are too "eggy" (can anyone tell that she doesn't like eggs), so here I am changing recipes.

Dry ingredients:
1/2  cup coconut flour (original recipe called for 1 cup coconut flour, the biscuit is very falls apart easily)
1/2 cup gluten free flour
1/2 tsp baking soda (original recipe calls for 1 tsp baking but I think the final product tastes too much of baking soda)
1/4  tsp salt

Wet ingredients for pumpkin biscuit:
1/2  cup coconut oil, softened
2/3  cup fresh roasted pumpkin puree (butternut squash, acorn squash...)
4-8 Tbsp of coconut milk beverage (depending on the moisture content of the squash)
1 egg
2 Tbs chive chopped, thinly sliced (or dehydrated)
1/4 cup very finely chopped tart apples
(1/4 cup bacon pieces)

Since there is no added sweetener in this recipe, I came up with a different version of the biscuit - apple cinnamon - to be enjoyed while we are on the detox challenge. It's very yummy! Cassidy likes it better than the pumpkin version.

Same dry ingredients as above and add 1/2 tsp cinnamon and a pinch of all spice for apple cinnamon biscuits. 

Wet ingredients for apple cinnamon biscuit:

1/2  cup coconut oil, melted
2/3  cup unsweetened apple sauce
1 egg

1/4 cup very finely chopped tart apples

Directions:
Preheat oven to 350F.  Combine dry ingredients, shift, and set aside.

In a separate bowl combine the coconut oil, pumpkin puree (or apple sauce), coconut milk (for pumpkin biscuit only), egg, and beat till smooth.  Add the flour mixture to the batter and mix well until no lumps. Add apples and chives (or apples for apple cinnamon biscuit) and mix well. The batter should not be too thick, a little on the soft side but still be able to hold together. Add more liquid if needed as it may vary depending on the texture of the pumpkin puree. Use an ice cream scoop to scoop and drop batter onto the oiled or parchment paper lined baking sheet.Makes about 8-10 scones.

Bake for about 20-25 min or until slightly golden. Do not over bake of they will be dry. Best eaten same day or while still warm. Can store in airtight container and reheat in toaster oven or microwave before serving.

Gluten free flour recipe from The Art of Gluten Free Baking:

1 1/4 C (170 g) brown rice flour
1 1/4 C (205 g) white rice flour
1 C (120 g) tapioca flour
1 C (165 g) sweet rice flour (also known as glutinous rice flour or under the brand name, Mochiko)
2 scant tsp. xanthan gum

Coconut and Macadamia Puffed Cereal/Granola

This is a Somae Foods recipe from the family whom Kim nanny for. My kids are not big granola fans but are cereals lovers. So I replaced the oats and WW flour with puffed grains and it was a hit: lightly sweetened crunchy grain puffs with bits of coconut fakes and chopped macadamia nuts. The last time I made the cereal, we finished the batch in less than 8 hours. I made it again the following morning and we ate them all again in less than 8 hours. I can snake on this cereal all day!

Wet Ingredients:

2/3 cup pure maple syrup

6 Tablespoons coconut oil

1 teaspoon real vanilla

Dry Ingredients:
pinch of salt
3/4 cup chopped macadamia nut

1/2 cup unsweetened coconut flakes or shredded coconut

12 cups of puffed grains; Arrowhead Mill makes puffed corn, kamut, millet, rice, and wheat with no added sugar, salt, and preservatives. We usually use a blend of corm, kamut, miller and rice.

In a sauce pan melt the coconut oil on medium heat, remove from heat and add the rest of the wet ingredients and stir to mix. In a large bowl, combine all of the dry ingredients and then add the syrup/oil mixture. Mix until the cereal are coated evenly with the syrup/oil.

Spread the cereal mixture onto two or three large baking trays lined with parchment paper. Bake each tray for 21 minutes; turn or stir the cereal every 7 minutes. Cool completely before serving and store in airtight container.

Original Recipe
4 cups rolled oats
1/3 cup whole wheat flour
1/2 cup shredded unsweetened coconut
3/4 cup chopped macadamia nuts
salt to taste
2/3 cup pure maple syrup
6 Tablespoons coconut oil
1/2 teaspoon real vanilla extract


Preheat oven to 300 degrees F. Blend the oats, flour, coconuts, nuts and salt together in a bowl. In a separate bowl, whisk together maple syrup, coconut oil, and vanilla until well blended. Stir in oat mixture. Place the mixture on a large baking tray lined with parchment paper. Bake for 30 minutes. Turn or stir granola halfway through baking to avoid burning. Cool completely before serving. Store in airtight container.