I was looking around for new recipes (vegan & glutten free) and came across breakfast cookies from She Knows.com One of the recipes she shares online is below and is from the and sounds delicious so of course I am off to make a batch to try out.
Makes 2 dozen
Ingredients:2 cups pomegranate juice
1 cup steel-cut oats (uncooked)
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup goji berries
1 cup mashed banana
1/2 cup freshly ground peanut butter
1/4 cup vegan butter (try Earth Balance)
Directions:1. Bring pomegranate juice to a boil in a saucepan and add oats. Cook until mixture just starts to boil then remove from the heat immediately. Cover and allow liquid to absorb and cool.
2. Place the rest of the ingredients in a food processor and blend to mix. When oats are cool, mix with the rest of the ingredients to form a wet cookie dough. Place dough in the middle of a 2-foot-long piece of plastic wrap and roll into a log shape. Tie both ends, ensuring that the cookie dough is airtight. Freeze until needed.
3. When ready to use, defrost until just soft enough to cut into 1/2-inch slices. Preheat oven to 400 degrees F. and line cookie sheets with parchment. Bake for 10 minutes then turn off oven and continue to dehydrate until cool.
Note: Freston likes to reheat these cookies every morning and pour her daily dose of 2 tablespoons of flax oil on top.