Back-to-school is coming, and it means Breakfast. Fast, crowd-pleasing, healthy and hearty Gluten Free Breakfast (yes – it’s like that). I don’t want to fight first thing in the morning, nor do … more
Just for the record, with all other parenting hurdles, I believe in natural consequences: Won’t do your homework? Try explaining that to your teacher, Missy. Won’t eat dinner? You’re gonna be hungry later. That’ll suck. For you. Me? I’ll be fat and happy, since I’m eating my dinner like a big girl. But breakfast on a school day is, well, it’s just the battle I pick and choose. It’s not completely rational, I realize. But I get all freaky about making sure all 3 of my kids eat something hearty before they start that long slog of a school day.
These breakfast cookies are, indeed, paleo. That means they’ve got no gluten, no grains, no dairy, and no refined sugars. Hey, does Paleo have to be capitalized, like English and Buddhism?
I’m into these breakfast cookies for the taste, health and nutrition, not for the purism of Paleo. If you’ve never tried baking with coconut and almond flours, these Paleo breakfast cookies are an easy place to start. Just check the recipe directions carefully for notes on sourcing blanched almond flour. Not all almond flours are created equal!
Stay tuned for more healthy back-to-school recipes here on the blog. We’re gonna be Ready.
1 1/2 cups (168 g) blanched almond flour*
3 tablespoons (24 g) coconut flour*
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons (24 g) coconut palm sugar (can substitute an equal amount granulated sugar)
4 tablespoons (48 g) Spectrum nonhydrogenated vegetable shortening (can substitute an equal amount, by weight, of virgin coconut oil or even unsalted butter if you don’t need to be dairy free), melted and cooled
2 eggs (120 g, out of shell) at room temperature, beaten
4 tablespoons (84 g) honey
2 teaspoons pure vanilla extract
1 cup (120 g) raw pecans, roughly chopped (can substitute an equal amount, by weight, of another raw nut)
1/4 cup (30 g) raw pumpkin seeds
1 cup (80 g) raw coconut flakes
*I order blanched almond flour and coconut flour exclusively from nuts.com. There are other good brands of finely ground blanched almond flour, like Honeyville, but do not use Bob’s Red Mill brand or Trader Joe’s brand almond flours. They will not work in this recipe.
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the almond flour, coconut flour, baking soda, salt and coconut palm sugar, and whisk to combine well. Add the melted shortening, eggs, honey and vanilla, and mix to combine well. The dough will come together, and will be soft. Add the pecans, pumpkin seeds and coconut flakes, and mix until they are evenly distributed throughout the dough.
Drop the dough on the prepared baking sheet in mounds about 3 tablespoons each, about 1 inch apart from one another. They will not spread much, if at all, during baking. With wet fingers, smooth the mounds of dough into round disks about ½ inch high.
Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, pale golden all over and brown around the edges. For firmer cookies, turn off the oven, prop the door open only about 2 inches wide, and allow the cookies to sit in the oven for another 15 minutes. Remove the cookies from the oven and allow to cool on the baking sheet until firm (at least 10 minutes, unless you have followed the directions for firmer cookies, which should only require about 5 minutes outside the oven on the baking sheet) before transferring to a wire rack to cool completely.
P.S. If you’re not paleo, but just like to dabble like I do, may I suggest becoming part of the Gluten Free Bread Revolution? Pre-order Gluten-Free on a Shoestring Bakes Bread!