Banana Breakfast CookiesMake on Fresco
I am not a big breakfast eater…and we all know I start my day with brewed chocolate these days as my breakfast of choice…but I do still have a hungry couple of boys, nay men in the house. Tired of always cleaning up massive cooked breakfast dishes as they dash out the door…(they have time to cook apparently, but no time to clean up!!) I thought I would beat them at their own game and do something nutritious and filling they can grab on the run…lets see how long these last…they may become a regular staple in our household…what are your breakfast regular staples?
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- 80 Grams almonds BUY
- 1 vanilla bean BUY
- 45 Grams linseed
- Pinches pink salt flakes BUY
- 10 - 20 Grams almond oil
- 200 Grams bananas
- 1 egg
- 85 Grams pure maple syrup
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 120 Grams spelt flour
- 170 Grams Cranberry and Almond Granuesli
Toast almonds and vanilla bean in cold oven set to 200ºC for 10 minutes. Remove and cool. Reduce oven temperature to 180ºC and line 2 baking trays with paper. Set aside.
Meanwhile, place linseed into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place almonds, vanilla bean, salt and oil into Thermomix bowl and blend 30-40 sec/speed 10 until a paste forms. Scrape down sides of bowl and blend further 10 sec/speed 6. You are making almond butter essentially.
Add banana, egg, maple syrup, vanilla, baking soda and powder, and spelt flour and blend 10 sec/speed 6. Scrape down sides of bowl and repeat if needed.
Add Graneusli and blend 10 sec/Interval. Finish blending with spatula as necessary.
Using an ice cream scoop, dollop generous amounts of the batter onto prepared trays. Bake (depending on your oven) between 10 and 15 minutes.
If you would like to make these smaller it is totally do-able…I was making man sized breakfast cookies.