My husband has this thing about breakfast. He has to eat something that by his definition is breakfast-y, before diving into anything remotely lunch related. Even on days when we laze in bed until the clock shows double digits and don’t make it to a cafe until well after mid-day, he always orders eggs or another Western-style breakfast food. In the same vein, breakfast for dinner was a difficult sell for many years too — although these days French Toast and various egg creations appear more often than not as an evening meal with nary a sidewards glance.
I, on the other hand, will eat pretty much anything at any time of day. Soba noodle soup, or stir fry from the previous evening at 9am? Sure. Porridge at 7pm? Why not. And of course fridge surprise leftovers with an egg on top will do just fine no matter the hour. As long as the food in front of me fits the bill as nourishing and doesn’t conflict with any mad cravings, I’m game.
There is however one thing we will almost always agree on and that’s cake for breakfast. Now I do try to make cakes as healthy as possible — truthfully they tend to be quite a bit better than packaged, sugar-laden and over-processed breakfast foods, ahem — and therefore see them as a perfectly acceptable way to start the day every now and then.
A first cousin to the muffin, these cookies fall firmly in the breakfast category. I’m perfectly ok with that, but if you insist on starting the day with something savoury they are also a damn-fine morning tea treat. Now doesn’t that make a lovely segway for a mention of Australia’s Biggest Morning Tea.
I’ve been a big supporter of the Cancer Council and their yearly fundraising campaign for quite a while. An organisation almost fully supported through donations (vs government), the Cancer Council funds endless research into both preventing and curing cancer, as well as providing incredible support services to patients, families and survivors. To say it’s a cause close to my heart would be an understatement.
This year I’m supporting ABMT via Erika and Gemma’s Biggest (Virtual) Morning Tea. Their goal is $2000 and if you aren’t holding your own event and would like to support someone else, you can hop over and donate here.
Either way, make a batch of these cookies, then go hug someone you love.
Apple & Cinnamon Breakfast Cookies
Soft and a bit cake-y, these cookies are perfect any time of day. They do however taste best after they’ve cooled so be patient before devouring. They get even better the next day, if they last that long.
Makes approx 24 cookies
- 2 c diced apple, skin on
- ½ c each: coconut flour, amaranth flour, brown rice flour and arrowroot flour
- 1 tsp cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 2 eggs
- 1/3 c melted coconut oil, or neutral flavoured oil
- 1/3 c rice syrup, maple syrup or honey
- ¾ c oat or nut milk, plus 1 tsp lemon juice
Preheat oven to 180°C (350°F). Line two flat trays with baking (parchment) paper.
Sift dry ingredients into a large bowl then stir to combine well. In another bowl or jug use a fork to whisk eggs for 30 seconds; whisk in oil and once incorporated whisk in syrup; whisk in milk.
Add diced apple to dry ingredients and stir to coat. Add wet ingredients and stir well. Allow mixture to sit for 5 mins and thicken, as the coconut flour absorbs the moisture.
Spoon about 2 Tbsp mixture (which should hold its shape by now) onto lined pans to make 24 or so cookies. Bake approx 12 minutes until just golden and firm. Cool on pans for 2 mins before moving to a rack to cool completely.
- I use a US Tbsp which is 15 ml (vs AU Tbsp at 20 ml) for the cookies. 2 Tbsp equals 1/8 c but not many people have that particular measuring implement.
- You could make the cookies smaller by only using 1 Tbsp for each. Whatever floats your boat.
- Yes, you can use the batter for muffins instead. Line 12 tins with paper, fill and bake 30 mins or so.
gluten-free // dairy-free // soy-free // refined sugar-free // nut-free