Saturday, November 19

Breakfast Cookies . . . a travel recipe

'Tis the season to be traveling.  And in the spirit of Thanksgiving, Christmas and the travel season, I'm kicking off a new series of posts dedicated to travel tips, information, and recipes for people with food allergies (and for those without!)  As I've mentioned before, I always make a variety of "travel food" before we leave on a trip to insure that my children always have something safe to eat while we're away from home.


One of our standards are what I call "Breakfast Cookies."  These are actually more like cookie-shaped muffins, than dessert cookies.  My kids, however, get very excited about eating cookies for breakfast, so the name stuck.  These cookies contain lots of whole grain, dried fruit, and protein (from the soy flour), and they'd be delicious with nuts if you don't have allergies.

This is just the base recipe.  Please feel free to play around with the ingredients.  If your allergic to soy, substitute with any flour.  And, though I haven't tried it yet, I'm sure gluten-free flour would work just as well as whole wheat.  My kids love dried cranberries, so I always add them.  You, however, could add whatever healthy mix-ins fit your family.  I've included a list to give you some ideas.  This recipe is very versatile.  Store them in an air-tight container for up to five days.

Breakfast Cookies

1 cup of whole wheat flour
1/4 cup soy flour
1 1/2 cups old fashioned oats
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1/2 cup honey
1/2 cup oil (light olive, canola, or vegetable)
2 Tbsp maple syrup
1 egg
1 tsp pure vanilla extract

Mix-ins (up to one cup of any combination):
dried sweetened cranberries, raisins, chopped dried dates, chopped dried apricots, dried cherries, roasted sunflower seeds, etc.

Mix the flours, oats, baking powder, baking soda, salt, and spices in a large bowl.  Stir your mix-ins into the flour mixture.  Whisk the remaining ingredients together and stir into the flour mixture.  Place the dough in the refrigerator while your oven preheats.

While the dough is resting, preheat your oven to 340 degrees F (170 C).  Line 2 baking sheets with parchment paper.  When the oven is ready, drop the cooled dough by heaping tablespoons onto the baking sheets.  Press down slightly.  Bake for 16 - 18 minutes, until the edges are light brown.

Bon appetit and happy travels!