Flaxseed Breakfast Cookies

1. 4 c flaxseeds ground
2. 1 c psyllium husks
3. 1/2 c vegan protein powder - non-soy, non-whey
4. 1/2 tsp ground nutmeg
5. 1/4 c ground cinnamon
6. 1 tsp stevia powder or 4 dropper-full stevia liquid
7. 1 1/2 c coconut, unsweetened shredded
8. 1/2 c sunfloweer seeds
9. 1/2 c pumpkin seeds
10. 1 c dred fruit cut-up in raisin size pieces (blueberries, apricots, prunes, dates, cranberries)
11. 1 c water
12. 1/2 cocunut oil or olive oil
13. 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.