Breakfast cookies (dairy free, sugar free, (gluten free)

Sir A is still having eczema issues. It’s only on the back of his knees now, which is nice, but still not ideal. I took another look at his allergy report from 2 years ago in the hopes it’d help me avoid having to do another one. Peanuts, apparently. He’d been eating a LOT of peanut butter, particularly for breakfast. I wasn’t overly happy with him having just that for breakfast anyway, so I came up with a list of ingredients that I thought would create a more balanced breakfast and turned them into cookies. (Sadly, the eczema is still there, but at least they’re having a good breakfast, and it’s taking much less time than before too – owing to its delicious cookie nature.)

My original recipe (you can really just play around with how much you use of what – just do the wet ingredients first and add dry till you have a clumpy mix):

Wet ingredients:

  • 6 eggs
  • 3 ripe bananas
  • 1/4 cup coconut oil
  • 1/4 cup ghee
  • tbsp molasses

Whizz all wet ingredients together till smooth. Pour into a big bowl and set aside.

Dry ingredients

  • 2 cups nuts – I used cashews and almonds (preferably soaked and dehydrated)
  • 2 cups oats (preferably soaked and dehydrated)
  • 1 cup dessicated coconut
  • 1/4 chia seeds
  • 2 1/2 heaped dessert spoons cocoa or to taste
  • 1/4 cup raisins/currants/whatever
  • cinnamon to taste (everything tastes better with cinnamon, plus it helps regulate blood sugar and bananas are high sugar fruit)

Place nuts in food processor (you don’t need to wash it first) and whizz till chopped up small. If you prefer you can keep going till it’s more like a nut butter I guess – I’m sure it would work fine.

Add nuts and everything else to the wet ingredients and mix well.

Now, I haven’t baked these, so no idea how best to do that if you don’t have a dehydrator, but feel free to experiment. Otherwise, place on dehydrator sheets in as large a cookie as you want, set on the nut setting so the good fats don’t get all denatured, and switch it on. Once they’re firm, flip over and leave till nicely dried out.

Technically you don’t need to store these in the fridge since they’re dehydrated, but I do anyway. It can be hard to be 100% sure all the wet ingredients are dry.

Do your best to ration one cookie per child per day. We’ve mostly managed. And mess around with the ingredients each time you make them. Just don’t add too much molasses or the house will stink of it for as long as the cookies take to dehydrate :s

An incredibly professional photo.

An incredibly professional photo.

And our latest addition, Lady S, who is my excuse for being such a useless blogger these days. She's nearly 7 weeks and awfully sweet.

And our latest addition, Lady S, who is my excuse for being such a useless blogger these days. She’s nearly 7 weeks and awfully sweet.

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