Flaxseed Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1. 4 c flaxseeds ground2. 1 c psyllium husks3. 1/2 c vegan protein powder - non-soy, non-whey4. 1/2 tsp ground nutmeg 5. 1/4 c ground cinnamon6. 1 tsp stevia powder or 4 dropper-full stevia liquid7. 1 1/2 c coconut, unsweetened shredded8. 1/2 c sunfloweer seeds9. 1/2 c pumpkin seeds10. 1 c dred fruit cut-up in raisin size pieces (blueberries, apricots, prunes, dates, cranberries)11. 1 c water12. 1/2 cocunut oil or olive oil13. 1 can of lite cocunut milk (400 ml)14. 2 apples, grated
Mix first 9 ingredients in large bowl.
Mix in dried fruit.
Add water, oil, coconut milk, grated apples
Mix well.
Mixture should stick together well when handled - you may need to add a teaspoon of water or so.
Shape the cookies in the form of a hockey puck or burger 1" high and 3" in diameter.
Place on cookie sheet - close together as cookies do not expand.
Back for 20 - 3 minutes at 350 C and allow to coll when they come out.
Keep a few to eat for the next few days and store the rest in ziplock bag in freezer.
Serving Size: makes 24 burger size cookies
Number of Servings: 24
Recipe submitted by SparkPeople user MSOWCHUK.
Mix in dried fruit.
Add water, oil, coconut milk, grated apples
Mix well.
Mixture should stick together well when handled - you may need to add a teaspoon of water or so.
Shape the cookies in the form of a hockey puck or burger 1" high and 3" in diameter.
Place on cookie sheet - close together as cookies do not expand.
Back for 20 - 3 minutes at 350 C and allow to coll when they come out.
Keep a few to eat for the next few days and store the rest in ziplock bag in freezer.
Serving Size: makes 24 burger size cookies
Number of Servings: 24
Recipe submitted by SparkPeople user MSOWCHUK.
Nutritional Info Amount Per Serving
- Calories: 252.9
- Total Fat: 19.0 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 10.4 g
- Protein: 5.9 g
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