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.
Nigella Caesar Dressing
This genius twist on Caesar dressing is a snap to make and boasts all the flavors in a classic Caesar. The twist? We’ve managed to make it vegan and low cholesterol with a little spice …
Big Love Buttermilk Fried Chicken
When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family …
Bread & Butter Pickles
Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking …
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 …
Vegan Richa’s Mushroom Bourguignon with Potato-Cauliflower Mash
Our friend Richa Hingle is a genius. She came up with a popular vegan bourguignon that is savory, hearty, and EASY! Like throw it all together in the Instant Pot in 30 minutes-easy! Sometimes we …
Leave a Comment