Apple Cinnamon Breakfast Cookies posted by Brian Brijbag

Brian Brijbag's Apple Cinnamon Breakfast Cookies
Brian Brijbag's Apple Cinnamon Breakfast Cookies
Apple Cinnamon Breakfast Cookies posted by Brian Brijbag that are a healthy way to get your morning fiber!

Apple Cinnamon Breakfast Cookies posted by Brian Brijbag

Ingredients

1 large (223 grams) apple
1 cup (244 grams) unsweetened applesauce
1/3 cup (72 grams) cooking oil
1/4 cup (85 grams) honey
1 cup (80 grams) rolled oats
1 cup (90 grams) whole-wheat flour
1/2 teaspoon baking powder
11/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/2 cup (60 grams) walnuts, chopped
Directions

Preheat oven to 350°F (177°C), then spray a cookie sheet with cooking spray.

Meanwhile, peel the apple and grate it using a fine grater or food processor. Squeeze out as much excess water from the grated apple as possible.

In a large bowl, mix the wet ingredients: applesauce, cooking oil, honey and grated apple. In a separate bowl, mix the dry ingredients: oats, flour, baking powder, cinnamon and salt.

Add the dry ingredients into the wet ingredients. Mix until just combined, and stir in the chopped walnuts.

Use a 1/4 cup–size measuring cup to portion out 12 medium-size cookies onto the cookie sheet. Leave about 1–2 inches between each cookie. Bake for 10–15 minutes, until cookies are golden brown.

Nutrition Information

Serves: 6 | Serving Size: 2 medium cookies

Per serving: Calories: 366; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 45g; Dietary Fiber: 6g; Sugar: 18g; Protein: 6g

Nutrition Bonus: Potassium: 191mg; Iron: 16%; Vitamin A: 0%; Vitamin C: 35%; Calcium: 3%

Energizing Tips (optional)

Spread cookie with 1 tablespoon of your favorite nut butter for more calories, fat and protein. (Per serving: Calories: 461; Fat: 28g; Carbohydrate: 49g; Dietary Fiber: 7g; Sugar: 20g; Protein: 10g)

Add 1 cup of reduced-fat milk for dunking and drinking to increase calories, fat and protein. (Per serving: Calories: 488; Fat: 25g; Carbohydrate: 56g; Dietary Fiber: 6g; Sugar: 30g; Protein: 14g)

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Carrot Cake Breakfast Bites posted by Brian Brijbag

Carrot Cake Breakfast Bites

Carrot Cake Breakfast Bites posted by Brian Brijbag
Carrot Cake Breakfast Bites posted by Brian Brijbag

Ingredients

  • 3/4 cup (90 grams) white whole-wheat flour or whole-wheat pastry flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup (55 grams) mild-flavored cooking oil (like canola or melted coconut oil)
  • 1/3 cup (75 grams) dark brown sugar
  • 1 large egg (50 grams)
  • 1 teaspoon vanilla extract
  • 1 cup (110 grams) shredded carrots
  • 1 1/2 cups (122 grams) rolled oats
  • 1/4 cup (40 grams) raisins

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease with cooking oil.

In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg.

In a separate large bowl, mix together cooking oil, brown sugar, egg and vanilla until well combined. Fold in shredded carrots, flour mixture, oats and raisins and stir gently until just combined.

Using a 1 tablespoon scoop, drop batter by the tablespoonful on prepared baking sheet. Bake for 8-10 minutes or until golden brown around the edges.

Cool bites for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.

Nutrition Information

Serves: 6 |  Serving Size: 4 breakfast bites

Per serving: Calories: 296; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 31mg; Sodium: 239mg; Carbohydrate: 44g; Dietary Fiber: 5g; Sugar: 16g; Protein: 6g

Nutrition Bonus: Potassium: 209mg; Iron: 11%; Vitamin A: 72%; Vitamin C: 3%; Calcium: 4%

Energizing Tips (optional)

  • Add in 1/2 cup unsweetened coconut flakes into the batter to increase calories and flavor. (Per serving: Calories: 313; Total Fat: 13g; Carbohydrate: 45g; Dietary Fiber: 5g; Sugar: 15g; Protein: 6g)
  • Add in 1/4 cup chopped pecans into the batter to increase calories and healthy fats. (Per serving: Calories: 330; Total Fat: 15g; Carbohydrate: 45g; Dietary Fiber: 6g; Sugar: 16g; Protein: 7g) 

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Need a good laugh??? Take a moment and watch this video!

Flourless Thumbprint Breakfast Cookies posted by Brian Brijbag

Flourless Thumbprint Breakfast Cookies posted by Brian Brijbag

Vegan, gluten-free, oil-free, soy-free
Flourless Thumbprint Breakfast Cookies posted by Brian Brijbag
Flourless Thumbprint Breakfast Cookies posted by Brian Brijbag
YIELD
8 COOKIES
PREP TIME
10 MINUTES
COOK TIME
12 MINUTES

Ingredients:

  • 1 cup mashed ripe banana (2 large)
  • 2 cups rolled oats (use certified gluten-free if necessary)
  • 3 tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine grain sea salt
  • 8 teaspoons jam
  • Peanut butter (or almond or sunflower seed butter), for serving (optional)

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a food processor, add the oats and pulse until a coarse meal forms (see picture in blog post).
  3. In a large bowl, mash the banana. Stir in the rest of the ingredients, except the jam and nut butter. The mixture will be very wet and dense.
  4. With a retractable ice cream scoop or a spoon, scoop the dough into 8 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don’t spread out. Press your thumb (or small spoon) into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
  5. Bake cookies at 350F for 11-13 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so.
  6. If desired, serve cookies with your favourite nut or seed butter. They also taste great with a pat of coconut oil or vegan butter!

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Chia Oatmeal Breakfast Cookies posted by Brian Brijbag

Chia Oatmeal Breakfast Cookies posted by Brian Brijbag

Chia Oatmeal Breakfast Cookies posted by Brian Brijbag
This is a recipe for a healthy breakfast option posted by Brian Brijbag. These Chia Oatmeal Breakfast Cookies taste great and will help you feel great too!

Ingredients

  • 1½ tablespoons Chia seeds
  • ¼ cup unsweetened vanilla almond milk
  • 2 ripe bananas, mashed
  • ¾ cup old fashioned oats (gluten-free if necessary)
  • ¼ cup unsweetened shredded coconut
  • ¼ cup chopped dates
  • ¼ cup dark chocolate chunks or carob chips (gluten-free if necessary)
  • 1 Tablespoon creamy almond butter (with salt)
  • large pinch of cinnamon

Directions

Preheat oven to 350F.

In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency.

Pour the chia seed gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined. Gently stir in the dates and chocolate chunks.

Scoop out a generous tablespoon of dough onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies.

Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a bit.

Take them out, let cool and enjoy.

Note: Many dark chocolate chips are gluten-free however ingredients can vary by brand. It’s best to look at packaging before purchasing if you have a gluten sensitivity.

Nutrition Information

Serves: 15  |  Serving Size: 1 cookie

Per serving: Calories: 77; Total Fat: 3g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 5mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 5g; Protein: 1g

Nutrition Bonus: Potassium: 83mg; Vitamin A: 0%: Vitamin C: 2%; Iron: 3%; Calcium: 2%

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Brian Brijbag‘s Main Page
Brian Brijbag‘s Resume
Brian Brijbag‘s Southern Chivalry
Brian Brijbag‘s Photo Essay
Brian Brijbag‘s Fitness Page
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Contact Brian Brijbag