Banana Quinoa Breakfast Cookies [Food Processor Attachment]
Breakfast doesn't always have to come in a bowl or bar. This breakfast cookie combines essential, filling ingredients that get you out the door and on your way in a jif.
Ingredients
- (2 Tablespoons) flax meal
- 60 ml (¼ cup) water
- 110 g (1 cup) Oat Flour
- 110 g (1 cup) rolled oats
- (1 teaspoon) baking powder
- (1 teaspoon) baking soda
- (½ teaspoon) ground cinnamon
- (¼ teaspoon) ground ginger
- (¼ teaspoon) kosher salt, optional
- 80 g (½ cup) cooked quinoa
- 75 g (½ cup) roasted cashews
- 130 g (½ cup) Almond Butter [Food Processor Attachment]
- 80 ml (⅓ cup) date syrup
- 120 g (1 medium) banana, peeled
- (1 teaspoon) vanilla extract
- 30 ml (2 Tablespoons) coconut oil, melted
Directions
- Preheat oven to 350°F (175°C). Fit the Food Processor with the Multi-Use Blade.
- In a small bowl combine two tablespoons of flax meal with water and stir to incorporate. Set aside.
- Place oat flour, rolled oats, baking powder, baking soda, spices and salt into the Vitamix container in the order listed and secure the lid. Pulse 4-6 times until ingredients are incorporated and evenly distributed.
- Once machine comes to a stop, remove the pusher and add the remaining ingredients. Pulse 6-8 times or until the wet and dry ingredients are evenly combined.
- Scoop in 2 oz. balls onto prepared sheet tray and place in preheated oven and bake for 15-20 minutes or until slightly browned and cooked through. Cool for 10 minutes before removing from sheet tray.
Chef's Notes
- Dried fruits such as raisins, cherries and cranberries can be easily added to this recipe for additional flavor.