Breakfast in a Cookie
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Breakfast in a Cookie
Photography by Matthew Kimura
This recipe makes 30 pieces servings
Nutritional Info |
|
|---|---|
| per cookie: about | - |
| cal | 72 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 10 mg |
| sodium | 43 mg |
| potassium | 73 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 5 |
| folate | 5 |
The introduction to these glossy, packed-with-goodies cookies reads: "Wakeup feettofloor grabcookie outthedoor. PS - don't forget shoes" The recipe originated in the Kid Approved Cookbook, launched by the Kids Eat Smart Foundation of Newfoundland and Labrador.
Ingredients
- 2 eggs
- 1/2 cup liquid honey
- 1/4 cup butter, melted
- 1 cup shredded carrots
- 1 cup coarsly chopped walnuts
- 1/2 cup raisins
- 1/2 cup finely chopped dried apricots
- 1/2 cup chopped dates
- 1 cup all-purpose flour
- 1 cup quick-cooking rolled oats, (not instant)
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-1/2 cups oat cereal rounds, such as Cheerios
Preparation
In large bowl, whisk together eggs, honey and butter until smooth and blended. Stir in carrots, walnuts, raisins, apricots and dates; set aside.
In separate bowl, whisk together flour, rolled oats, cinnamon, nutmeg, baking soda and salt. Stir in cereal. Pour over fruit mixture; stir with wooden spoon until well mixed and no dry ingredients remain.
Place dough by rounded 1 tbsp (15 mL), about 1 inch (2.5 cm) apart, on 2 parchment paper-lined baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm when lightly pressed, about 15 minutes.
Using lifter, transfer to racks to cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days. Or freeze for up to 2 weeks.)
In separate bowl, whisk together flour, rolled oats, cinnamon, nutmeg, baking soda and salt. Stir in cereal. Pour over fruit mixture; stir with wooden spoon until well mixed and no dry ingredients remain.
Place dough by rounded 1 tbsp (15 mL), about 1 inch (2.5 cm) apart, on 2 parchment paper-lined baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm when lightly pressed, about 15 minutes.
Using lifter, transfer to racks to cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days. Or freeze for up to 2 weeks.)
Source : © CanadianLiving.com
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