Yesterday morning I was struggling to come up with something different for breakfast. I know I can't be the only mom who gets stuck in a slump of making the same few things for breakfast day after day, week after week. So yesterday, I thought I'd try something different, and came up with this YUMMY Breakfast Cookies. Packed with veggies and sweetened with maple syrup from our trees these were cookies that I felt great about giving to my boys to get their day started.
INGREDIENTS: 2 c Gluten Free Quick Cooking Oats 1/8 c whole spelt flower 2 large carrots - shredded 1/2 a small green zucchini - shredded 1/2 c organic dried currants 1 tsp pure vanilla extract
1/4 c pure maple syrup 2 large eggs (could easily use flax eggs instead) 1 tsp cinnamon
(or 1 drop of Young Living's cinnamon vitality essential oil) 1/8 tsp nutmeg
(or dip a toothpick in Young Living's nutmeg vitality essential oil and swirl it into the mix) DIRECTIONS: Put all ingredients in a mixing bowl, and have your kids stir (child labour and learning all at once) until combined. Spoon onto a greased (I use butter) cookie sheet and cook at 350 degrees for 15 minutes. I should have doubled the recipe to feed my bottomless-pit-boys. But they will definitely will be a new weekly staple at our house in the mornings.