Makes 8 cookies.
These spice-kissed breakfast cookies are a perfect way to start your morning. By giving them, you’ll ensure your host also has a sunny start to their day. Oats and quinoa both provide a good amount of dietary fibre, which helps you feel satiated until your next meal.
Customize your breakfast cookies by substituting any nuts, seeds, or dried fruit you have on hand for the cranberries and pumpkin seeds.
Preheat oven to 325 F (160 C). Line large baking tray with parchment paper and set aside.
In large bowl, stir together rolled oats, quinoa flakes, oat flour, cranberries, pumpkin seeds, flaxseed, chia seeds, salt, ginger, nutmeg, cinnamon, and allspice until well combined. Add pumpkin pureu0301e, 2 Tbsp (30 mL) maple syrup, molasses, 2 Tbsp (30 mL) coconut oil, and 2 Tbsp (30 mL) almond milk and stir until dough is thoroughly combined with no pockets of dry ingredients. Set cookie dough aside for 5 minutes to thicken slightly.
Place scant 1/4 cup (60 mL) mounds of cookie dough on prepared baking tray, and with the palm of your hand, flatten slightly to about 3/4 in (2 cm) thickness. Bake until lightly browned around edges, about 15 to 20 minutes. Let cookies cool on baking tray for 5 minutes before transferring to wire rack to cool completely.
While cookies are cooling, make icing. In small saucepan over low heat, whisk together coconut manna and remaining coconut oil until smooth. Remove from heat and whisk in remaining maple syrup and almond milk 1 Tbsp (15 mL) at a time.
Once cookies are completely cooled, drizzle with icing and refrigerate cookies for 10 minutes to allow icing to set. Cookies may be refrigerated in airtight container for up to 1 week. Allow cookies to sit at room temperature for 10 minutes before enjoying.
This recipe is part of the Toast the Host collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.