Jeannie's Healthy Breakfast Cookies

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What could be better than a cookie? How about a cookie that’s packed with nutrients and can be eaten anytime, especially for breakfast, guilt free?

I love cookies. They are my go-to when I want to whip up something with limited time, or don’t have much energy for other more entailed desserts. I’m sure this has NOTHING to do with the fact that cookies are also one of my favorite things to eat. It ends up turning into a win-win-win situation because I’m having fun, being productive, get to eat some of the ingredients while baking, get to eat some dough while baking, and BONUS if there is enough dough to actually be baked into cookies! So many wins.

I have to bring up the negative, however, to classic cookie baking. They’re kinda calorific and not very good for you. I’m all for eating cookies for breakfast, but that usually goes along with a sugar crash later on. What to do?

Bake healthy cookies! They have to be delicious of course, and not gross. I have just the recipe for you, made up by my mom many years ago when we needed a portable nutritious breakfast for a trip. This recipe has been in my recipe box ever since as “Jean’s breakfast cookies”, made with many adjustments because the add ins are very versatile depending on your tastes. My mom likes to be called Jeannie (not by her kids of course) so I adapted the title accordingly.

One thing this recipe is not is a taste-alike recipe to say, chocolate chip cookies with a surprise twist that it’s healthy. Nope, these cookies have a satisfyingly healthy look and taste and are upfront about it from the get go. They get positive feedback and recipe requests wherever they go!

The recipe that follows is just one version of many, many possibilities. Just keep in mind that major adjustments may need other adjustments. For example, if you don’t have any honey or maple syrup on hand for the sweetener, you could use raw or regular cane sugar. Substituting a liquid for a dry ingredient, however, will mean you may need more liquid from elsewhere. Maybe add another egg, a bit more oil, or even water until you get a cookie dough consistency once again. Other ideas to make the recipe your own:

  • Use any kind of flour you wish instead of wheat flour. Oat flour, almond flour, coconut flour…I often use wheat germ in place of part of the flour or flaxmeal, usually 1/4 cup.

  • If you want these cookies to be gluten-free, ensure that your oats are gluten-free, and use a gluten-free flour.

  • Change up the spices. Sometimes towards fall I also add a bit of ginger, nutmeg, and cloves. Cardamom is also nice.

  • Beyond dried fruit and walnuts, get creative with your add-ins! Just try not to go too far beyond 1 cup, otherwise there might not be enough dough to hold everything together. In the photos on this post I used dried apples, dried cranberries, and walnuts. I’ve also added various combinations of dried cherries, prunes, dried apricots, raisins, dates, dried figs, dried pears, fresh apples, grated coconut, pecans, hazelnuts, dark chocolate, crystallized ginger, and anything else I had on hand!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from my mama


Jeannie’s Healthy Breakfast Cookies

Makes about 18-22 cookies

Ingredients:

2019-02-17 14.45.17.jpg
  • 1/2 cup / 112g olive or coconut oil

  • generous 1/3 cup / 120g maple syrup or honey

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 cup / 120g all-purpose or whole wheat flour

  • 1 1/2 cups / 135g rolled oats

  • 1/2 cup / 90g flaxmeal

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/8 tsp cinnamon

  • 3/4 cup / 105g nuts, roughly chopped

  • 1/2 apple, diced

  • 1/4 cup / 50g dried fruit, chopped if necessary

Directions:

Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.

  1. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.

  2. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.

  3. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.

  4. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

Jenny’s Notes:

  • you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder.

  • olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil.

  • 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

healthy, nutritious, cookies, gluten-free, dairy-free, refined sugar-free, dried fruit, apple, fall spices, oats, nuts, coconut, portable
breakfast, dessert, snack
American
Yield: 12-16 cookies
Author:

Jeannie's Breakfast Cookies

Healthy cookies packed with nutritious ingredients that make for a great breakfast or anytime snack. Dairy-free, refined sugar-free, and can easily be made gluten-free.
prep time: 20 Mcook time: 10 Mtotal time: 30 M

ingredients:

  • 1/2 cup / 112g olive oil or coconut oil
  • generous 1/3 cup / 120g maple syrup or honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup / 120g all-purpose or whole wheat flour
  • 1 1/2 cups / 135g rolled oats
  • 1/2 cup / 90g flaxmeal
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp cinnamon
  • 3/4 cup / 105g nuts, roughly chopped
  • 1/2 apple, diced
  • 1/4 cup / 50g dried fruit, chopped if necessary

instructions:

How to cook Jeannie's Breakfast Cookies

  1. Oven 375°F / 190°C. Baking sheet lined with silpat or parchment paper.
  2. In a large bowl combine wet ingredients: oil, maple syrup, eggs, and vanilla; beat with a spoon until smooth.
  3. In another medium bowl whisk together dry ingredients: flour, oats, flaxmeal, baking soda, salt, and cinnamon.
  4. Add dry ingredients, nuts, apple, and dried fruit to wet ingredients, mix until well combined.
  5. Spoon generous tablespoons of dough onto prepared baking sheet and flatten slightly as they won’t spread much, leaving at least 1 inch between cookies. Bake for 8-10 minutes or until edges turn lightly golden brown and centers are no longer doughy.

NOTES:

you can make flaxmeal at home by simply processing some flaxseeds in a coffee or spice grinder. olive oil has a rather strong taste so if you prefer to avoid that, try going with the coconut oil option or even a neutral oil like peanut oil. 3 egg whites can be substituted for the 2 eggs for cholesterol-conscience people.

Calories

265.40

Fat (grams)

15.87

Sat. Fat (grams)

2.49

Carbs (grams)

27.23

Fiber (grams)

3.34

Net carbs

23.89

Sugar (grams)

9.53

Protein (grams)

5.72

Sodium (milligrams)

188.36

Cholesterol (grams)

31.00
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator
2019-02-17+15.36.02.jpg

Strawberry Nutella Coconut Milkshake

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

IMG_0952.jpg

Buon Ferragosto!

Also known as the day where everything is closed and I feel slightly trapped. Hmmm the gelato place is closed so I’ll just run to the store and pick up some…oh wait, all the grocery stores are closed. Ok, well maybe I’ll go browse some shops, oh wait, all closed. I’ll go walk around in the center for a bit…nope, hardly any buses running today to get to the center. Even if I could find a bus, all the places I could buy a ticket are closed. Ok, so I’ll walk to the gym to work out and enjoy some air conditioning. Ah, closed. So, I hunker down and eat whatever food is in the house, try to stay cool. Actually we’ve come to a bit of a cool spell, today only has a high of 90°F. I’ll take it!

I actually planned ahead this year and went grocery shopping last night. I got fruit and veggies for lunch and dinner today, but why didn’t I get better snackies? But then I remembered that I have a good stash of gelato in the freezer, and made me think of this delectable milkshake I made a few weeks ago.

So with all this time on my hands, I shall be milkshaking and sharing this milkshake with you! What’s so great about this milkshake?

It’s a Strawberry Nutella Coconut Milkshake. That’s such a long name, and kinda going against my own rule of not listing every ingredient in the title, but otherwise I didn’t quite know how to get the dream across, ya know?

How about this: Strawnutelloco Milkshake. Stranucoco Milkshake. Conuterry. Strawconutella. Regardless, this milkshake tastes like a chocolate covered strawberry rolled in coconut with a hint of hazelnut.

I have a confession to make. I originally made this milkshake to try and hide this not-awesome gelato I bought. There was a sale on a brand I had never tried before at the grocery store, and they had coconut and I love coconut but it just did not end well. Icy and so much coconut it was chewy. I didn’t want to waste it, but I also didn’t necessarily want to force myself to eat gelato?

Enter the milkshake idea. I had strawberries, Nutella, and milk, and this beautiful combo was born. The copious amounts of coconut from the gelato still rendered my milkshake a bit chewy, but if you have a GOOD brand of coconut ice cream, or even vanilla ice cream with a bit of flaked coconut and maybe a drop of coconut extract or two thrown in, you’ve got yourself the perfect summer day’s treat.

So thank you, gelato brand that shall remain unnamed, for the not delicious gelato that prompted me to create a delicious milkshake.


Strawberry Nutella Coconut Milkshake

Serves 2

IMG_0947.jpg

Ingredients:

  • 2 cups coconut ice cream, slightly softened

  • 1/2 cup milk, any variety

  • 1/2 cup hulled strawberries, fresh or frozen

  • 2 heaping Tbsp Nutella

  • Dash of vanilla extract, optional

  • Whipped cream, optional

Directions:

  1. Add all ingredients except whipped cream to a blender and blend until smooth. Check consistency and add more milk if desired.

  2. Spoon into 2 glasses and top with whipped cream. Serve immediately.


Jenny’s Notes:

  • Don’t have coconut ice cream but still want that coconut taste? Substitute chocolate or vanilla ice cream and add a bit of flaked coconut and a drop or two of coconut extract.

  • For creamier shakes, use whole milk.

  • For thinner shakes you can sip, add more milk. For thicker, spoonable shakes, add less milk. Some blenders don’t blend thicker shakes well, so if yours is having problems, either wait a minute or two for the ice cream to soften a bit more before continuing to blend, or add a touch more milk.

  • To make fresh whipped cream, whip about 1/4 cup / 60g heavy whipping cream with 1 Tbsp / 14g sugar in the bowl of a stand mixer fitted with whisk attachment, or with a handheld mixer. This makes about 1/2 cup fresh whipped cream. Store in fridge, best if used within a few days.

milkshake, milk, strawberry, Nutella, coconut, ice cream, vanilla, fresh whipped cream, dessert, summer
Dessert, Beverage
American
Yield: 2 Servings
Author:

Strawberry Nutella Coconut Milkshake

Thick and creamy milkshake with coconut ice cream, Nutella, strawberries and whipped cream on top.
prep time: 5 Mcook time: total time: 5 M

ingredients:

  • 2 cups coconut ice cream, slightly softened
  • 1/2 cup milk, any variety
  • 1/2 cup hulled strawberries, fresh or frozen
  • 2 heaping Tbsp Nutella
  • Dash of vanilla extract, optional
  • Whipped cream, optional

instructions:

How to cook Strawberry Nutella Coconut Milkshake

  1. Add all ingredients except whipped cream to a blender and blend until smooth. Check consistency and add more milk if desired.
  2. Spoon into 2 glasses and top with whipped cream. Serve immediately.

NOTES:

Don’t have coconut ice cream but still want that coconut taste? Substitute chocolate or vanilla ice cream and add a bit of flaked coconut and a drop or two of coconut extract. For creamier shakes, use whole milk. For thinner shakes you can sip, add more milk. For thicker, spoonable shakes, add less milk. Some blenders don’t blend thicker shakes well, so if yours is having problems, either wait a minute or two for the ice cream to soften a bit more before continuing to blend, or add a touch more milk. To make fresh whipped cream, whip about 1/4 cup / 60g heavy whipping cream with 1 Tbsp / 14g sugar in the bowl of a stand mixer fitted with whisk attachment, or with a handheld mixer. This makes about 1/2 cup fresh whipped cream. Store in fridge, best if used within a few days.

Calories

440.85

Fat (grams)

23.21

Sat. Fat (grams)

19.31

Carbs (grams)

54.51

Fiber (grams)

3.87

Net carbs

50.64

Sugar (grams)

40.58

Protein (grams)

6.95

Sodium (milligrams)

49.23

Cholesterol (grams)

9.42
Nutritional information is approximate and based on 2 servings and includes whipped cream.
Created using The Recipes Generator
IMG_0943.jpg

Ganache Coconut Cream Pie Bars

Not mashed potatoes...:)

Not mashed potatoes...:)

Oh my gosh! Ganache. Yes, coconut cream pie is delicious.  So are Almond Joys and Mounds.  So why not put them together, add a shortbread crust, put them in the slightly less formidable to cut bar form instead of pie, and voila: Ganache Coconut Cream Pie Bars. 

These bars are slightly involved, but the end product is very worthwhile.  Not to mention, you can make an 8x8 pan worth of bars, or 9x13!  I almost always go the 9x13 route.  This has become a favorite for Christmas, my mom's birthday, and just about any occasion that a little creamy coconut and chocolate is welcome.  As what seems to be turning into a trend, I failed to get any kind of decent photo of the inside, so for now, (or maybe forever...once these are cut into you'll understand why photos never get taken) please enjoy the photos of the whipped cream and toasted coconut topping.  If you'd like an idea of what bliss you're getting in to, take a peak over at Willow Bird Baking, from whom I adapted the recipe, and see her beautiful photos! 


Ganache Coconut Cream Pie Bars

Makes about 20 servings

Ingredients:

For the Shortbread Crust

  • 1 cup (2 sticks) / 226g cold butter

  • 2 cups / 240g all-purpose flour

  • 1/2 cup / 100g sugar

For the Ganache

  • 1/4 cup + 2 Tbsp / 87g heavy whipping cream

  • 6 oz (1 cup) / 175g bittersweet or semisweet chocolate, chopped, or chips

For the Coconut Cream Filling

  • 6 cups / 1,422g unsweetened coconut milk or milk of choice

  • 4 eggs

  • 1 1/2 cups / 300g sugar

  • 2/3 cup / 73g cornstarch

  • 1/2 tsp / 2.5g salt

  • 1 1/2 cups / 150g flaked unsweetened coconut

  • 1/2 tsp / 2.5g coconut extract

  • 1/2 tsp / 2.5g vanilla extract

For the Whipped Cream Topping

  • 2 cups / 464g heavy whipping cream

  • 1/2 cup / 100g sugar

  • 1 tsp / 5g vanilla extract

  • 1/2 cup / 50g flaked unsweetened coconut, toasted (see below)

Directions:

Oven 350°F / 177°C.  Ungreased 9x13in / 23x33cm baking dish.

Make the Shortbread Crust

  1. Cut the butter into flour and sugar using a fork, pastry cutter, or in a food processor.  Once the mixture resembles coarse sand and the butter chunks are no larger than small peas, press mixture evenly into bottom prepared pan. 

  2. Bake for 18-22 minutes until lightly golden-brown.  Set aside to cool.  Leave oven on for toasting the coconut.

Make the Ganache

  1. While the crust is baking, prepare the ganache.  Place the chocolate in a medium bowl and the cream in a small saucepan.  Over medium-low heat, bring the cream to a simmer.  You can also use the microwave, 30 seconds-1 minute or until cream is just simmering, but not boiling.  

  2. Pour the cream over the chocolate and let sit for 1-2 minutes to melt the chocolate.  Whisk until completely smooth.  

  3. Once the crust is finished and partly cooled, pour ganache evenly over crust.  Place in fridge to set.   

Toast the Coconut

Place the 1/2 cup coconut for the topping in a shallow baking dish.  Place in oven and stir every 1-2 minutes, making sure it doesn't over-brown, for a total of 5-10 minutes.  Remove and let cool.

Make the Coconut Cream Filling

2017-12-23 15.25.34.jpg
  1. Combine milk, eggs, sugar, cornstarch, and salt in a large saucepan. 

  2. Place over medium heat, whisking constantly, until mixture begins to thicken and comes to a boil.  This can take anywhere from 15-35 minutes, depending on your stove.

  3. Once thickened, remove from heat and stir in coconut and vanilla extracts.  

  4. Remove crust from fridge and pour filling over crust.  Place back in fridge to set, 2-4 hours.  

Make the Whipped Cream Topping

  1. Whip the cream and sugar in the bowl of a stand mixer or with a handheld mixer until stiff peaks form.

  2. Spoon over chilled bars, or pipe.  Finish with toasted coconut.  Store in fridge.  

Jenny's Notes:

  • Because the ganache in this recipe is not decorative, you can easily substitute coconut milk or another kind for the heavy whipping cream. I prefer using coconut milk, reducing the amount of fat/calories. Save those for when you need the high-shine perfect ganache!

  • If you only have sweetened coconut milk or sweetened flaked coconut on hand, go ahead and use those. Simply reduce the sugar by about 1/4-1/2 cup / 50-100g in the filling, if you wish. I prefer to have unsweetened coconut on hand so I can control how much sugar I'm adding to breakfasts, desserts, etc., plus I like the smaller size of flaked and grated coconut vs. shredded.

  • For toasting coconut, and every use really, I highly recommend Le Creuset pans. My toasted coconut used to always come out in various shades, but since using Le Creuset it always turns out a beautiful even, golden-brown. They conduct heat evenly and beautifully.

  • If a 9x13 pan of cream coconut heaven seems daunting to you, it's super easy to halve this recipe for a 8x8 or 9x9in pan!

  • These bars should ideally be eaten within 3-4 days. Otherwise the whipped cream starts to separate and the crust gets soggy.

American
Yield: 20
Author:

Ganache Coconut Cream Pie Bars

Shortbread crust, a thin layer of ganache, classic coconut cream pie filling, all topped with fresh whipped cream and toasted coconut.
prep time: 1 H & 45 Mcook time: 32 Mtotal time: 1 H & 77 M

ingredients:

For the Shortbread Crust
  • 1 cup (2 sticks) / 226g cold butter
  • 2 cups / 240g all-purpose flour
  • 1/2 cup / 100g sugar
For the Ganache
  • 1/4 cup + 2 Tbsp / 87g heavy whipping cream
  • 6 oz (1 cup) / 175g bittersweet or semisweet chocolate, chopped, or chips
For the Coconut Cream Filling
  • 6 cups / 1,422g unsweetened coconut milk or milk of choice
  • 4 eggs
  • 1 1/2 cups / 300g sugar
  • 2/3 cup / 73g cornstarch
  • 1/2 tsp / 2.5g salt
  • 1 1/2 cups / 150g flaked unsweetened coconut
  • 1/2 tsp / 2.5g coconut extract
  • 1/2 tsp / 2.5g vanilla extract
For the Whipped Cream Topping
  • 2 cups / 464g heavy whipping cream
  • 1/2 cup / 100g sugar
  • 1 tsp / 5g vanilla extract
  • 1/2 cup / 50g flaked unsweetened coconut, toasted (see below)

instructions:

How to cook Ganache Coconut Cream Pie Bars

Make the Shortbread Crust
  1. Oven 350°F / 177°C. Ungreased 9x13in / 23x33cm baking dish.
  2. Cut the butter into flour and sugar using a fork, pastry cutter, or in a food processor. Once the mixture resembles coarse sand and the butter chunks are no larger than small peas, press mixture evenly into bottom prepared pan.
  3. Bake for 18-22 minutes until lightly golden-brown. Set aside to cool. Leave oven on for toasting the coconut.
Make the Ganache
  1. While the crust is baking, prepare the ganache. Place the chocolate in a medium bowl and the cream in a small saucepan. Over medium-low heat, bring the cream to a simmer. You can also use the microwave, 30 seconds-1 minute or until cream is just simmering, but not boiling.
  2. Pour the cream over the chocolate and let sit for 1-2 minutes to melt the chocolate. Whisk until completely smooth.
  3. Once the crust is finished and partly cooled, pour ganache evenly over crust. Place in fridge to set.
Toast the Coconut
  1. Place the 1/2 cup coconut for the topping in a shallow baking dish. Place in oven and stir every 1-2 minutes, making sure it doesn't over-brown, for a total of 5-10 minutes. Remove and let cool.
Make the Coconut Cream Filling
  1. Combine milk, eggs, sugar, cornstarch, and salt in a large saucepan.
  2. Place over medium heat, whisking constantly, until mixture begins to thicken and comes to a boil. This can take anywhere from 15-35 minutes, depending on your stove.
  3. Once thickened, remove from heat and stir in coconut and vanilla extracts.
  4. Remove crust from fridge and pour filling over crust. Place back in fridge to set, 2-4 hours.
Make the Whipped Cream Topping
  1. Whip the cream and sugar in the bowl of a stand mixer or with a handheld mixer until stiff peaks form.
  2. Spoon over chilled bars, or pipe. Finish with toasted coconut. Store in fridge.

NOTES:

Because the ganache in this recipe is not decorative, you can easily substitute coconut milk or another kind for the heavy whipping cream. I prefer using coconut milk, reducing the amount of fat/calories. Save those for when you need the high-shine perfect ganache! If you only have sweetened coconut milk or sweetened flaked coconut on hand, go ahead and use those. Simply reduce the sugar by about 1/4-1/2 cup / 50-100g in the filling, if you wish. I prefer to have unsweetened coconut on hand so I can control how much sugar I'm adding to breakfasts, desserts, etc., plus I like the smaller size of flaked and grated coconut vs. shredded. For toasting coconut, and every use really, I highly recommend Le Creuset pans. My toasted coconut used to always come out in various shades, but since using Le Creuset it always turns out a beautiful even, golden-brown. They conduct heat evenly and beautifully. If a 9x13 pan of cream coconut heaven seems daunting to you, it's super easy to halve this recipe for an 8x8 or 9x9in pan! These bars should ideally be eaten within 3-4 days. Otherwise the whipped cream starts to separate and the crust gets soggy.

Calories

446.04

Fat (grams)

30.59

Sat. Fat (grams)

21.07

Carbs (grams)

41.54

Fiber (grams)

2.52

Net carbs

39.02

Sugar (grams)

26.41

Protein (grams)

4.58

Sodium (milligrams)

152.00

Cholesterol (grams)

92.63
Nutritional information is approximate. Based on 20 servings.
Created using The Recipes Generator
2017-12-23 15.25.10.jpg

Coconut Scones

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Scones come in all different shapes and sizes.  Whether they're flat or fluffy, dry or moist, sweet or savory, round, square, or triangular.  I've never had the honor to eat a real British or Scottish scone, but I have a few favorite recipes that I only hope the real thing could live up to.  Not too sweet and lovely with a cup of tea or coffee, although drinking liquids with them isn’t necessary because they are moist enough by themselves.  I always think bright citrus flavors are marvelous in scones, but you can never go wrong with coconut.  

Recipe adapted from Food Network.


Coconut Scones

Makes about 20

Ingredients:

For the Scones

  • 4 1/4 cups / 531g all-purpose flour

  • 2 Tbsp / 30g baking powder

  • 1 tsp / 5g salt

  • 1/4 cup / 50g sugar, plus more for sprinkling

  • 2 cups / 160g shredded unsweetened coconut

  • 1 1/2 cups / 339g butter, cubed, or 1 1/4 cups / 277g oil

  • 1 cup / 237g unsweetened coconut milk

  • 4 eggs, lightly beaten

  • 1 tsp / 5g coconut extract

  • 2 cups / 250g pecans, finely chopped, plus more for sprinkling, optional

For the Glaze

  • 1 cup / 125g powdered sugar

  • 2-3 Tbsp / 30-45g unsweetened coconut milk

  • 1/4 tsp / 1g coconut extract

  • 1/4 tsp / 1g vanilla extract

Directions:

Oven 400°F / 205°C.  Line 2 baking sheets with parchment paper.

Make the Scones

  1. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut.  Add the butter or oil, and beat until mixture is coarse and crumbly.  

  2. In another bowl, whisk together milk, eggs, and coconut extract.  Stir into dry ingredients just until moistened.  Do not over mix.  Gently stir in pecans.  

  3. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm.  Sprinkle with extra sugar and pecans, if desired.   

  4. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.  

Make the Glaze

  1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk.  Add more milk to get a drizzling consistency, if needed.  

  2. Drizzle over scones while they are still warm.  

Jenny's Notes:

  • You might notice I don't always give the weight for measurements less than 1 tsp and never for eggs.  Unless a recipe needs to be very exact (such as plenty of French classics), I find eggs don't need to be weighed.  A little less or extra egg in a recipe like this one is not going to make a world of difference, and the 1/4 of an egg you had to remove to get an exact weight would probably go to waste.  That’s a shame, so I always round the egg measurements or weight to the nearest whole egg.  As far as the teaspoon measurements, I find scales tend to be less precise than an actual teaspoon, unless you have one of those smaller and more precise (to the nearest .001g) scales.

  • Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones.  

  • An ice cream scoop works great to transfer the dough onto the baking sheets.  

  • Don't have coconut milk?  Use any kind of milk you have on hand! 

coconut scones, moist scones, pecan, coconut, coconut glaze, scones,
Yield: about 20 scones
Author:

Coconut Scones

Moist coconut scones with a coconut glaze and pecans.
prep time: 25 Mcook time: 16 Mtotal time: 41 M

ingredients:

For the Scones
  • 4 1/4 cups / 531g all-purpose flour
  • 2 Tbsp / 30g baking powder
  • 1 tsp / 5g salt
  • 1/4 cup / 50g sugar, plus more for sprinkling
  • 2 cups / 160g shredded unsweetened coconut
  • 1 1/2 cups / 339g butter, cubed, or 1 1/4 cups / 277g oil
  • 1 cup / 237g unsweetened coconut milk
  • 4 eggs, lightly beaten
  • 1 tsp / 5g coconut extract
  • 2 cups / 250g pecans, finely chopped, plus more for sprinkling, optional
For the Glaze
  • 1 cup / 125g powdered sugar
  • 2-3 Tbsp / 30-45g unsweetened coconut milk
  • 1/4 tsp / 1g coconut extract
  • 1/4 tsp / 1g vanilla extract

instructions:

How to cook Coconut Scones

Make the Scones
  1. Oven 400°F / 205°C. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut. Add the butter or oil, and beat until mixture is coarse and crumbly.
  3. In another bowl, whisk together milk, eggs, and coconut extract. Stir into dry ingredients just until moistened. Do not over mix. Gently stir in pecans.
  4. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm. Sprinkle with extra sugar and pecans, if desired.
  5. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.
Make the Glaze
  1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk. Add more milk to get a drizzling consistency, if needed.
  2. Drizzle over scones while they are still warm.

NOTES:

Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones. An ice cream scoop works great to transfer the dough onto the baking sheets. Don't have coconut milk? Use any kind of milk you have on hand!

Calories

410.68

Fat (grams)

29.69

Sat. Fat (grams)

14.90

Carbs (grams)

33.36

Fiber (grams)

3.25

Net carbs

30.11

Sugar (grams)

9.93

Protein (grams)

5.89

Sodium (milligrams)

384.66

Cholesterol (grams)

73.64
Nutritional information is approximate. Based on 20 servings and includes pecans.
Created using The Recipes Generator

Quinoa Coconut Date Rolls

IMG_4728.jpg

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These little morsels are so named because they are rolled, and no, these will not get you a date nor would I suggest bringing them on a first date.  Not because these aren't scrummy (that’s scrumptious and yummy combined), but because "healthy" baking should always be treated warily.  You must already have a well established relationship with that person, preferably have treated them to some normal sugary delicious desserts so that they understand that you understand what a dessert "should" be, and can trust your taste buds when you then try to sell them on your spinach-spirolina-turmeric-kale-ginger-wasabi-moringa bars that are also dairy-free and refined-sugar free.  Whew, I'm out of breath.  But that relationship is important.  So if I've never eaten anything that you've made before, know that I might distrust you at first, in the most genial way possible.  And you should distrust me, until I gain your trust.  

Also understand what your taste preferences are, and if you don't like healthy desserts, well then, may I ask why are you reading this particular recipe? May I kindly redirect you to this decadent Peanut Butter Brownie Trifle?  Or if you don't like dates, we might have a problem.  But if you like healthy desserts, or are exploring in this arena, then you probably know what you're getting yourself into.  The quinoa provides protein and grains, the almonds provide good fats and more protein, while the dates give sweetness and carbs and coconut brings flavor to the party. 

So now, using your own best judgment, allow me to introduce my friends, the Quinoa Coconut Date Rolls.

Recipe adapted from Skinny Ms.


Quinoa Coconut Date Rolls

Makes about 10-12 rolls

Ingredients:

  • 1/3 cup dry quinoa

  • 2/3 cup water

  • 12 whole dates

  • 1/2 cup almonds

  • 1/3 cup grated unsweetened coconut, plus more for rolling

  • 2-3 tsp water

  • 1/4 cup chocolate chips, optional

Directions:

  1. Combine quinoa and water in a small saucepan over medium heat.  Bring to a boil and reduce heat.  Cover and simmer for 10-15 minutes, until all the water is absorbed.  Set aside to cool completely.  If you already have quinoa made, you'll need about 1 cup.  

  2. Place dates in a food processor and blend until they stick together in a ball.  Add the almonds, coconut, and quinoa; pulse until well combined.  Add water, if necessary, until the mixture holds together.  Shape into balls or roll.  Place extra coconut on a plate and roll the rolls around until completely covered in coconut.  

  3. *Optional:  Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted.  Drizzle chocolate over rolls.

  4. Store in an airtight container for up to a week, or freeze.  

Jenny's Notes:

  • For a chunkier roll, process for a shorter period of time.  

  • These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!  

quinoa, coconut, almonds, gluten-free, vegan, dairy-free, refined sugar-free, vegetarian, healthy, nutritious, clean eating
snack, breakfast
American
Yield: 10-12 rolls
Author:

Quinoa Coconut Date Rolls (Vegan)

Nutritious Lara-bar like rolls made with quinoa, dates, coconut, and almonds with optional chocolate drizzle. Great for breakfast, snacks, on the go, and after workouts!
prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

  • 1/3 cup dry quinoa
  • 2/3 cup water
  • 12 whole dates
  • 1/2 cup almonds
  • 1/3 cup grated unsweetened coconut, plus more for rolling
  • 2-3 tsp water
  • 1/4 cup chocolate chips, optional

instructions:

How to cook Quinoa Coconut Date Rolls (Vegan)

  1. Combine quinoa and water in a small saucepan over medium heat. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes, until all the water is absorbed. Set aside to cool completely. If you already have quinoa made, you'll need about 1 cup.
  2. Place dates in a food processor and blend until they stick together in a ball. Add the almonds, coconut, and quinoa; pulse until well combined. Add water, if necessary, until the mixture holds together. Shape into balls or roll. Place extra coconut on a plate and roll the rolls around until completely covered in coconut.
  3. *Optional: Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted. Drizzle chocolate over rolls.
  4. Store in an airtight container for up to a week, or freeze.

NOTES:

For a chunkier roll, process for a shorter period of time. These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!

Calories

104.45

Fat (grams)

5.81

Sat. Fat (grams)

1.93

Carbs (grams)

12.11

Fiber (grams)

2.28

Net carbs

9.82

Sugar (grams)

5.94

Protein (grams)

2.64

Sodium (milligrams)

36.53

Cholesterol (grams)

0.00
Nutritional information is approximate. Based on 10 servings and excludes chocolate drizzle.
Created using The Recipes Generator

Pumpkin Coconut Bars (Vegan)

One week until Thanksgiving!  'Tis the season for baking too much, cooking too much, and eating too much.  But sometimes you don't want to wait until Thanksgiving for a slice of pumpkin pie, yet you don't want to ruin it, or sometimes you just want something of a lighter nature that you can feel good about eating.  The upcoming season of delicious foods and feasting does not mean that you should be eating plain lettuce, carrot sticks, and rutabaga all day to "save up" for the holidays.  In fact, if it's not delicious, then you shouldn't eat it.  I believe food is a good gift and should always be enjoyed, and never suffered through.  If it's not delicious, then something isn't being done right.  Nutritious can be delicious.  But delicious does not always have to be nutritious.  Everything in moderation.  Do you follow me?  Well, never mind.  Now for something that falls into the three most important categories: Delicious, Nutritious, AND Festive. 


Pumpkin Coconut Energy Bars

Makes 8-10 Bars

Ingredients:

  • 1 cup pitted dates

  • 1/2 cup nuts of choice, raw and unsalted

  • 2 Tbsp pumpkin seeds or chia seeds

  • 2 Tbsp unsweetened shredded or flaked coconut

  • 1/4 cup oats

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp cloves

  • 1/4 tsp ginger

  • 1/4 cup / 60g pumpkin puree

Directions:

Combine all ingredients in a food processor.  Blend for several minutes, until slightly chunky or completely smooth, as you wish.

Line an 8x8 in baking dish with parchment paper.  Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.

Scoop mixture into dish and carefully spread to the edges.  Use lightly oiled or wet hands to help this process.  Sprinkle with more coconut, pumpkin seeds, or both.

Place in the freezer for a couple hours, then slice into bars.  Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be. 

Jenny's Notes:

I used a combination of almonds, pecans, hazelnuts, cashews, and Brazil nuts.  Why use only 1 or 2 varieties of nuts when you can use 5?? Haha


Peanut Butter Energy Bites

What is energy, and why do these bites have so much?  I'm not about to give you a lesson in physics, I'll leave that to Iggy Azalea, but basically they are filled with good calories (energy) from the nutrients and natural sugar.  If there is the word energy in the title, it probably just means it's high calorie.  But if they were called Peanut Butter Calorie Bites, who would make them?  Calories get such a bad rap, poor things.  Calories, I can't liiive without yooooou!  Literally. (If you just sang that to the tune of "Without You" by Badfinger, congratulations.  Me too.)  So if you need a boost of energy or a quick pick-me-up, these are your friends.  Also great if you are about to expend a lot of energy, like going for a run or playing Twister.  They are small but pack a punch, so they don't make you feel too full.  

Peanut Butter Energy Bites

Makes about 15 1-in. diameter balls

Ingredients:

A mass of energy...

A mass of energy...

  • 1 cup oats
  • 2/3 cup flaked or shredded coconut, unsweetened
  • 1/2 cup peanut butter
  • 1/2 cup wheat germ, chia seeds, or ground flax seed
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips

Directions:

In a medium bowl, combine all ingredients using a spoon or your hands.  If dough seems too dry, add more honey or peanut butter; if they seem too wet, add more oats or wheat germ. 

Form into balls and store in the fridge or freezer for when you want a quick snack.

Jenny's Notes:

For vegan bites, be sure to use diary free chips and replace honey with maple syrup.

For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. 

Get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

Adapted from Gimme Some Oven

Coconut Banana Breakfast Cookies

Everyone wants to eat cookies for breakfast.  And lunch.  And for a snack, and dinner, and second breakfastsies.  If you don't, then you might not want to read this post.  Just...leave quietly.  But before you go, these are no Chips Ahoy. (No judgment there, if that was your breakfast.  In fact, invite me over next time.)  These are delicious and nutritious and with no refined sugar.  Think bananas, coconut, pecans, and apricots with a light tough of maple syrup and oats.  Of course, I practically just gave you the whole ingredient list so let's just get baking, shall we?? 

Coconut Banana Breakfast Cookies

Makes about 15 cookies

Ingredients:

Directions:

  • *1 1/2 cups oats
  • 1 cup unsweetened shredded coconut or flakes
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup coarsely chopped almonds
  • 1 Tbsp flax seeds
  • 1/2 tsp salt
  • 1/2 cup dried apricots, chopped
  • 3 very ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract

Oven 350 Fahrenheit

In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots.  Add the bananas, coconut oil, maple syrup, and vanilla until combined.  Spoon generous mounds onto a baking sheet lined with parchment paper or silpat. 

Bake 23-25 minutes, until lightly golden. 

Some raisins snuck into these ones

Some raisins snuck into these ones

Jenny's Notes:

Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!

*Most recipes will list whether quick oats, rolled oats, or old-fashioned oats should be used.  You'll notice I don't specify unless I think the recipe really needs a specific kind of oat.  I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product.  Just keep in mind that quick oats are more absorbent, so use slightly less than called for if substituting for old-fashioned or rolled, or slightly more rolled if substituting for quick.