Yummy 3-Ingredient Organic Breakfast Cookies

Organic Breakfast Cookies (rainbow effect thanks to a crystal on my kitchen window sill)

You may already have come across these delicious breakfast cookies but thought: "hey, where's the good stuff? The sugar? The eggs? The fat?" Well, the good stuff is all in the ingredients-- this is a whole food recipe which means we aren't using derivatives, we're using the real food, and it doesn't need to be gussied up with animal products to have incredible mouth appeal (that is what fatty, sugary, salty, custard-y textures and tastes contribute). So, I say, try 'em and if you're disappointed, well, add some of the other ingredients...

COOKIE INGREDIENTS (all organic and non-GMO)

3 well-mashed Bananas
1 C. Old-Fashioned Oat Flakes
1/4 C. Chia Seed Gel

You can go with these 3-- pretty delicious by all counts-- or you can add in one or several of the following:

1/4 C. chopped Nuts (I like pecans) or Seeds
1/4 C. unsweetenened Coconut shreds
1/4 C. Raisins or dried berries, figs, apricots, etc.
1 tsp. grated fresh Ginger or 1 tsp. Cinnamon or 1/2 tsp. Nutmeg, etc.
1/4 C. Apple Sauce
Sprinkle of Celtic Sea Salt
1/4 C. Carob powder with 1 tsp. Cinnamon
?? (what did you try that isn't listed above? How did it turn out? Please tell in comments below.

INSTRUCTIONS:

Preheat oven to 350 degrees F./180 C.
Combine everything until well mixed
Drop 12 cookies onto a cookie sheet covered by a silicone mat or parchment paper
Bake for 15 - 25 minutes (different preferences, different ovens)
Cool. Eat in-hand as a cookie or, as my husband prefers, in a small stack with almond milk on top (like a super-rich, sticky banana porridge). However you eat them, they are 'natural' and yummy and easy on the digestion!

And a BIG BONUS

From that.veganbabe on Instagram, these non-banana breakfast cookies! Just click on the photos below to go to her Instagram recipe:

Whichever breakfast cookie you choose, you will be blessed by the fibre-ful whole food ingredients. Good energy to start the day!

Here is a link to a very interesting presentation on the nutritional status of GMOs -- explained very clearly by Dr. Thierry Vrain, a soil scientist who worked for Agriculture Canada for many years. If you are still confused about whether GMOs are over-played by the health nuts or terrifyingly justified by the Frankin-monster agro-industrialist supporters, this is a good video to watch for basic scientific understanding.

Try these Delicious, Nutritious Chia Seed Breakfast Recipes:

You will feel satisfied and virtuous when you breakfast on these healthy, but yummy, chia seed recipes. (Find the Chia seed-Banana-Saskatoon-Berry muffin recipe at the bottom of the article)

Click to get recipes for various Chia Seed Breakfasts

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T. (30 mg) Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC. We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar. Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips. They are also a great base for a roast carrot soup. When you roast veggies, you get extra delicious flavour. You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! * . This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them. Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T. Olive Oil or Vegetable Broth 1/2 Onion , minced 3 cloves Garlic 1 tsp. Marjoram 1 tsp. Thyme 1/2 ts...

Organic Granny

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