Sunday, May 31, 2015

Dairy Free Breakfast Cookies

Today, I finally tried the soaked version of a recipe I've made quite a few times... Just never the soaked version.  Breakfast Cookies!  I found the recipe many years ago on Heavenly Homemakers, and I've adapted the recipe slightly (since I don't bake with dairy to allow my daughter to enjoy everything) based off my sister-in-law's version at Homemade Dutch Apple Pie.  And yes, you read that right... A cookie for breakfast.  Who's kid wouldn't love that?!  :) 

These cookies are cakey and filling.  You can load them up with all sorts of add-ins, dried fruit, nuts, shredded coconut, mini chocolate chips, etc.  We don't eat nuts at our house (my daughter is allergic), so we skip the nuts, but they'd be a delicious and nutritious addition.  

I think we all agreed that we prefer the soaked version, as it lends a softer, moister cookie.  Not to mention, soaking the grains allows your body to digest them much more easily.  

I love that this recipe makes quite a few breakfast cookies, so I can make a batch and freeze lots for future breakfasts.  Considering we've been really slacking on nutritious breakfasts lately, I can't even tell you how excited I am to have a stash of these in the freezer now! 

Dairy Free Giant Breakfast Cookies

1 cup coconut oil, melted
¾ cup honey (can sub some for maple syrup)
2 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
2/3 cup water + 2 Tablespoons lemon juice
2 cups whole wheat flour
2 cups whole rolled oats
1 1/2 cups dried fruit, mini chocolate chips (the Enjoy Life brand is free of allergens), nuts, shredded coconut, etc.

Melt coconut oil on the stovetop. In a glass bowl, stir together flour, oats, coconut oil and water/lemon juice.  Be sure all of the grains are moistened.  If not, add another tablespoon of water at a time until everything is moistened.  
Cover and let the grains soak overnight, or at least for 8 hours. 

In the morning, stir in the remaining ingredients.  Scoop heaping tablespoons of dough onto a cookie sheet.  Bake at 350 degrees for 15-20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.  

Saturday, May 2, 2015

Hello out there!!

Wow!  It sure has been a long time since I've blogged anything here.  I'm curious, do any of my old followers still have my blog on their feeds??  Please leave me a comment if you see this post!  

A lot has happened since I last blogged.  My kids are now 7 and almost 3!  I am still working my day job, but have been experiencing some huge successes with my photography business!!  Last year was an amazing year and I'm anxious to see where this year leads with that. I've also really gotten into Young Living essential oils this past year+.  I'll share more on this soon, hopefully!  But in the meantime, I think I may like to get back to blogging occasionally!!  Please leave me a comment if you see this post!  :)