Kashmiri Curry Breakfast Cookies
- Details
Cookies for breakfast? Why not, especially these hearty, healthy and nutritious bars. Packed with coconut oil, chia seeds, quinoa and…white beans. Yes, these contain pureed white beans for that extra boost of protein to get your morning started off right. These cookies are easily customizable – you can vary the dried fruit and nuts, as well as using pureed pumpkin or sweet potatoes instead of applesauce. To give it a little extra added flavor, there is Kashmiri Curry, which has cinnamon notes, but is still a bit savory, too. This recipe can be scooped to make cookies or patted into a pan, then cut into pieces. These also work well for an afternoon snack, and are great to take out on hiking trips. This is one cookie that you won’t feel guilty about eating.
Kashmiri Curry Breakfast Cookies
Ingredients
- 1-1/4 cups oat or spelt flour
- 1 tablespoon chia seeds
- 3 tablespoons water
- 2 cups rolled oats
- 4 teaspoons Kashmiri Curry, ground
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cups (15 oz can) white beans, rinsed and drained
- 1/4 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 1 orange, zested, then juiced (about 1/3 cup of juice)
- 1/4 cup applesauce or pureed pumpkin or sweet potato
- 1 teaspoon vanilla extract or puree
- 3/4 cup dried fruit (blueberries, apricots, barberries, cherries, cranberries, figs)
- 1/3 cup pepitas (pumpkin seeds)
- 1/3 cup pistachios, chopped
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1-1/4 cups rolled oats or cereal flakes (bran, wheat, corn, rice)
- 1/3 cup popped quinoa
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or, for bars, spray and line with parchment paper a 9x13 pan.
- Combine chia seeds with water in a cup, mixing well, and set aside for 15 minutes. In a large bowl, combine flour, oats, baking powder, baking soda and salt.
- Drain & rinse beans and pulse in a food processor with melted coconut oil until smooth. Add honey/maple syrup, zest, orange juice, chia gel, applesauce (or pumpkin/sweet potato), Kashmiri Curry and vanilla. Pulse until smooth.
- Add the bean mixture to flour mixture and combine well. Next add the dried fruit, nuts, popped quinoa and cereal flakes and mix well. It will be a very stiff dough.
- If making cookies, portion dough out into 12 equal portions and roll into a ball. Place on cookie sheet and flatten with your palm so that it's about 1/2 inch tall. Bake for 15 - 18 minutes, or until golden brown. If making bars, scrape mixture into prepared pan and press down well, so that it is evenly compacted. Bake for 24 - 28 minutes, or until golden brown.
- Let cool completely. These can be stored in an airtight container at room temperature or in the refrigerator for a week.
Down South Goat Biryani
From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani. With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …
Buffalo Totchos
In the realm of culinary fusion, which can admittedly be hit or miss, “totchos” are a stroke of pure pub-fare genius. Universally beloved- the combination of tater tots and nachos are proof positive that good …
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
We’re excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables. Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many …
Heavenly Banana Pudding
Popularized by Nabisco in 1927, this classic dessert remains a nostalgic favorite after nearly 100 years. Every family has a version. Our latest is light as angels wings with home made vanilla meringue, amped up …
Rabbit in a Clay Pot
Our October Cookbook Club selection is Kachka: A Return to Russian Cooking by Portland chef Bonnie Frumkin Morales. Her acclaimed Portland restaurant Kachka celebrates the vivid world of Russian cuisine, with an emphasis on locally sourced …
Leave a Comment