Breakfast Cookies with Banana, Peanut Butter, Oats & Figs (V)

Breakfast Cookies with Banana, Peanut Butter, Oats & Figs (V)

Breakfast on the go? Listen up! These cookies contain all the ingredients that I love to eat in the morning: banana, peanut butter, oats and cinnamon. What else did I hide in this healthy batter? Dried figs, amaranth and a little bit of maple syrup. They are chunky, naturally sweet, have texture thanks to the figs and are vegan!  Are you up for trying a new recipe? Be my guest! 

a little something about amaranth

Despite the fact that amaranth has gained much popularity these past years, this grain has already been around for a long, long time. To those among you who are gluten-sensitive or -intolerant, amaranth is for you! It is naturally gluten-free (similar to brown rice, quinoa, buckwheat and millet) and what is more, it contains micronutrients and antioxidants. Amaranth is exceptionally high in manganese (a metal), which helps to form connective tissue and bones, to aid in carbohydrate metabolism, to enhance the absorption of calcium and regulate blood sugar.  Additionally, compared to other grains, amaranth is very high in protein (~28% per 100g). Amaranth is also thought to reduce inflammation and lower cholesterol levels. Only good news about that amaranth, let’s put it in some lush granola, what do you say?  

 

Prep Time: 5 min

Baking Time: 15-20 min

Total Time: 20-25 min

Servings: 9-12 cookies

 

For this recipe you will need: 

1 ripe banana, mashed

1 tbsp peanut butter

1 tbsp coconut oil 

1 tbsp flax seeds

2 tbsp plant-based milk

2 tbsp maple syrup

1 cup oat flour

½ tsp cinnamon

2 tbsp amaranth, plus some for topping

4 dried figs, roughly chopped (plus two for topping) 

 

Instructions: 

  1. Preheat the oven to 180°C and line a tray with baking paper.
  2. In a food processor, blend the flax seeds together with tha plant-based milk. Add the banana, peanut butter, maple syrup and coconut oil and blend until all is well combined. 
  3. Next, combine the oat flour with the cinnamon in a big bowl. Pour in the wet ingredients and whisk everything together. 
  4. Lastly, fold in the dried figs and amaranth. With a tablespoon scoop 9-12 cookies onto your baking tray – they should be a bit smaller than your palm. Sprinkle some amaranth and dried fig chunks over your cookies and bake them in the oven for 15-20 minutes. 
  5. Serve while still warm and if any of the cookies survive the day, store them in an airtight container. Enjoy these little fellas that are practically like a warming bowl of porridge!  



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