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

The Fluffiest Key Lime Pie with a Gingersnap Crust

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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!

Fluffy? Isn’t key lime pie supposed to be creamy, custardy, silken? Yes! And this recipe is all of those things but with a special touch of fluffiness, thanks to our friends the egg whites. Whipped egg whites. It’s magical. And with Easter just around the corner, this is the perfect dessert to celebrate with! I even gave you two weeks time to plan ahead, aren't I nice?

I don’t know why I always want to make citrus desserts for Easter, maybe because it’s always in the spring. And in the spring everything is coming alive, the rebirth of nature, and calls for bright, happy citrus flavors. You can’t call citrus sad. And what is Easter but the celebration of the resurrection of Jesus, giving those who believe on Him new life? The celebration of rebirth. It all fits. Not to mention if you observe Lent, getting to eat what you gave up for 6 weeks is lovely.

And whether you have a big Easter meal planned or not, you’re going to want to make this pie. And if you’ve never made key lime pie before? This is not a bad place to start. Just be warned that other key lime pies after this one might be…tame.

Recipe adapted from the Williams-Sonoma cookbook Savoring America


The Fluffiest Key Lime Pie with a Gingersnap Crust

Serves 8-12

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Ingredients:

For the Gingersnap Crust

  • 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)

  • 1/2 cup / 60g chopped pecans

  • 1 Tbsp / 15g chopped crystallized ginger

  • 1/8 tsp ground cinnamon

  • 1/4 cup / 57g butter, melted and cooled

For the Filling

  • 4 eggs, separated

  • 1/4 cup / 30g cornstarch

  • 1/2 cup / 100g sugar

  • 1 14oz can / 440g sweetened condensed milk, make it homemade here

  • 1/2 cup / 118g key lime juice

  • 2 Tbsp / 12g freshly grated key lime zest

  • 1/2 tsp cream of tartar

  • 1 tsp vanilla extract

For the Topping and Garnish

  • 1 cup / 237g heavy whipping cream

  • 1/3 cup / 42g confectioner’s sugar

  • 1/8 tsp almond extract

  • thin key lime slices or lime zest, optional

Directions:

Oven 350F / 177C. Lightly greased 9in / 23cm pie dish.

Make the Gingersnap Crust

  1. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.

  2. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.

Make the Filling

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form and can hold their shape, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.

  2. In the bowl of the stand mixer (don’t worry about cleaning it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add the lime juice and zest and beat until smooth.

  3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.

  4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.

  5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Make the Topping

  1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until firm peaks form, about 2-4 minutes total.

  2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

Jenny’s Notes:

  • The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things!

  • Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice.

  • If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest.

  • No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

American
Yield: 8-12 servings
Author:

The Fluffiest Key Lime Pie with a Gingersnap Crust

Classic key lime pie with a twist. Tart filling made extra light and fluffy by whipping the egg whites, a spicy gingersnap crust, and fresh whipped cream.
prep time: 50 Mcook time: 30 Mtotal time: 80 M

ingredients:

For the Gingersnap Crust
  • 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)
  • 1/2 cup / 60g chopped pecans
  • 1 Tbsp / 15g chopped crystallized ginger
  • 1/8 tsp ground cinnamon
  • 1/4 cup / 57g butter, melted and cooled
For the Filling
  • 4 eggs, separated
  • 1/4 cup / 30g cornstarch
  • 1/2 cup / 100g sugar
  • 1 14oz can / 440g sweetened condensed milk, make it homemade here
  • 1/2 cup / 118g key lime juice
  • 2 Tbsp / 12g freshly grated key lime zest
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
For the Topping and Garnish
  • 1 cup / 237g heavy whipping cream
  • 1/3 cup / 42g confectioner’s sugar
  • 1/8 tsp almond extract
  • thin key lime slices or lime zest, optional

instructions:

How to cook The Fluffiest Key Lime Pie with a Gingersnap Crust

Make the Gingersnap Crust
  1. Oven 350F / 177C. Lightly greased 9in / 23cm pie dish.
  2. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.
  3. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.
Make the Filling
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form and can hold their shape, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.
  2. In the bowl of the stand mixer (don’t worry about cleaning it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add the lime juice and zest and beat until smooth.
  3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.
  4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.
  5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.
Make the Topping
  1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until firm peaks form, about 2-4 minutes total.
  2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

NOTES:

The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things! Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice. If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest. No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

Calories

590.80

Fat (grams)

29.69

Sat. Fat (grams)

14.77

Carbs (grams)

76.33

Fiber (grams)

1.88

Net carbs

74.45

Sugar (grams)

55.81

Protein (grams)

8.28

Sodium (milligrams)

256.68

Cholesterol (grams)

90.75
Nutritional information is approximate. Based on 8 servings.
Created using The Recipes Generator
2018-12-20 14.14.52-2.jpg



Pumpkin Cinnamon Swirl Bread

Pumpkin Bread. No, not that wonderful, dense, quick-bread pumpkin bread, but a light, yeasted bread made with PUMPKIN and spiced with nutmeg and ginger!!! And a beautiful cinnamon swirl. It makes a-may-zing toast. I think I say that about all my bread recipes. But it’s the truth. And I love toast.

Do you want to know something really sad, though? (You’re maybe thinking, uh no, scrolllll.) I’m blogging about this bread, and I can’t even eat it. (By choice, I guess I like to punish my body??) I’m going to tell you about it.

Ever heard of Whole30?  Me neither, up until last year.  Actually, New Year's Eve.  (Yes, only 2 weeks ago.  I know, I know, those "last year" jokes are so old, but I still get SO much entertainment out of them.  Too much.)  Anyway, I read about the Whole30 in an email from this informative and entertaining fitness site called Greatist.   Like all normal people, my first thought when I see things like ice cream and strange diets is to say, "I WANT TO BE A PART OF THAT."  Actually, I prefer the ice cream to be a part of me, meaning I ate it. 

I am not normally a spontaneous person by any means, but two days later I had commenced my very own #Whole30January.  Without even reading all the way through the guidelines.  It's almost easier to list what you can eat than what you can't.  But I'll start with what you can't, just because it's fun and I like to complain about it.  It's not even all that hard.  Especially with a buddy.  Just ask my Mom, she just loves doing this with me.

Not allowed:

  1. grain (not even quinoa)

  2. dairy (guess that ice cream is not going to become a part of me after all)

  3. sugar (say no to stevia)

  4. soy (watch out for sneaky ingredients like soy lecithin)

  5. alcohol (put down the vanilla extract)

  6. legumes (think beans and peanuts)

  7. sketchy preservatives like carageenan

That leaves you with veggies, fruits, eggs, nuts, meat, and all the sadness you want.  But you may not take any of those approved items and combine them to create something in the "cheat" category.  For example, you cannot combine eggs and bananas and pour it onto a griddle because that would be a pancake.  The goal is to break you of unhealthy relationships with food.  So instead of replacing everything you normally eat with healthier versions (because at the end of the 30 days you will most likely go back to the exact same way you ate before, and then nothing has changed) the goal is to explore and create new delicious and nutritious (and sad) food.  Ha ok I'm done being sardonic.  If you want to read more about Whole30, click here.  

So in the midst of these January blues and food sadness, I will share with you this recipe for pumpkin cinnamon swirl bread so you can eat it in my stead.  While you're at it, would you also eat some cheese and every other kind of bread that exists for me?  Thanks. 

This post may contain 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!

Recipe adapted from Cooking Classy


Pumpkin Cinnamon Swirl Bread

Makes 1 loaf

Ingredients:

For the Bread

  • 2 1/4 tsp / 7g active dry yeast

  • 1/4 cup / 60g warm water, 110°F / 43°F

  • 1/4 cup / 50g + 1/2 tsp sugar

  • 1/4 cup / 60g warm milk, 110°F / 43°C

  • 2 Tbsp / 42g molasses

  • 3/4 tsp salt

  • 1 Tbsp / 14g oil

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger

  • 1 egg

  • 1 cup / 246g pumpkin puree

  • 3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

  • 1 1/2 Tbsp / 21g butter, melted

  • 1/3 cup / 67g brown sugar

  • 2 tsp cinnamon

Directions:

Make the Bread

Oven 375°F / 190°C.  1 greased bread pan, approximately 9x5in / 23x13cm.

  1. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar.  Allow to sit until yeast starts to bubble, about 5 minutes.

  2. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined. 

  3. Switch to a dough hook and slowly add flour.  Continue adding flour until a soft, but not too sticky dough is achieved. 

  4. Turn dough out onto a lightly floured surface and knead for 1-2 minutes. 

  5. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour. 

  6. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl.  Set aside.

  7. When the bread is doubled in size, punch down and turn out onto a lightly floured surface.  Roll out into a rectangle, about 22x8in / 56x20cm. 

  8. Spread melted butter over dough, going within 1/2in / 1cm of edge.  Sprinkle cinnamon sugar mixture evenly over butter.

  9. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf.  Place in prepared loaf pan seam side down. 

  10. Cover with a towel and let rise again until doubled in size, about 45 minutes. 

  11. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C. 

Jenny's Notes:

  • If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

  • This bread is delicious toasted!  And if you're really a pumpkin fan, might I mention pumpkin butter?

yeasted bread, yeast, pumpkin puree, canned pumpkin, pumpkin bread, cinnamon swirl
bread, breakfast
American
Yield: 12-14
Author:

Pumpkin Cinnamon Swirl Bread

Light, yeasted pumpkin bread spiced with ginger and nutmeg with a beautiful cinnamon swirl.
prep time: 50 Mcook time: 40 Mtotal time: 90 M

ingredients:

For the Bread
  • 2 1/4 tsp / 7g active dry yeast
  • 1/4 cup / 60g warm water, 110°F / 43°F
  • 1/4 cup / 50g + 1/2 tsp sugar
  • 1/4 cup / 60g warm milk, 110°F / 43°C
  • 2 Tbsp / 42g molasses
  • 3/4 tsp salt
  • 1 Tbsp / 14g oil
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 egg
  • 1 cup / 246g pumpkin puree
  • 3 1/2 - 4 cups / 420g - 480g all-purpose flour
For the Cinnamon Swirl
  • 1 1/2 Tbsp / 21g butter, melted
  • 1/3 cup / 67g brown sugar
  • 2 tsp cinnamon

instructions:

How to cook Pumpkin Cinnamon Swirl Bread

Make the Bread
  1. Oven 375°F / 190°C. 1 greased bread pan, approximately 9x5in / 23x13cm.
  2. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar. Allow to sit until yeast starts to bubble, about 5 minutes.
  3. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined.
  4. Switch to a dough hook and slowly add flour. Continue adding flour until a soft, but not too sticky dough is achieved.
  5. Turn dough out onto a lightly floured surface and knead for 1-2 minutes.
  6. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour.
  7. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl. Set aside.
  8. When the bread is doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a rectangle, about 22x8in / 56x20cm.
  9. Spread melted butter over dough, going within 1/2in / 1cm of edge. Sprinkle cinnamon sugar mixture evenly over butter.
  10. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf. Place in prepared loaf pan seam side down.
  11. Cover with a towel and let rise again until doubled in size, about 45 minutes.
  12. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C.

NOTES:

If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

Calories

219.22

Fat (grams)

3.60

Sat. Fat (grams)

1.28

Carbs (grams)

41.35

Fiber (grams)

2.07

Net carbs

39.28

Sugar (grams)

9.02

Protein (grams)

5.33

Sodium (milligrams)

170.35

Cholesterol (grams)

19.66
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator
What lurks in the darkness...

What lurks in the darkness...


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