
super seed breakfast cookies (v/gf)
INGREDIENTS:
DIRECTIONS:
INGREDIENTS:
DIRECTIONS:
INGREDIENTS:
DIRECTIONS:
I love banana bread.
Like a lot.
Like I think I have 20 recipes on my Instagram.
So here’s number 21…
So what makes this one different than the multitude of others?
Dude, this is chalk-full of all my favorite things.
Granola Butter.
Cinnamon.
Blueberries.
Cranberries.
Dark Chocolate Chunks.
Come on.
You know you want a piece of that action.
I used my homemade granola butter for this loaf, cause I mean….yum.
But any nut butter would work!
Almond butter, peanut butter, tahini…all sound amazing!
The other ingredients? Bananas, almond milk, yogurt, eggs, gf flour, and flaxseed.
Real, wholesome, and delicious!
Start with the wet mixture.
The pink glob above is strawberry Lavva yogurt.
It’s my favorite plant-based yogurt on the market. Creamy, tart, fabulous. You won’t even miss the dairy!
But a different yogurt (or even applesauce) would sub right in.
Next add the dry ingredients and fold together until just combined.
Not gluten-free? Sub regular or whole wheat four.
Not into flaxseed? Ground chia seeds or even almond flour would work.
And now the best part: the mix-ins.
Lots of berries and a generous handful of chocolate chunks.
I used the Lily’s Blood Orange bar and it complemented the tart berries just beautifully.
But just use your fav chocolate bar or chocolate chips!
When the mix-ins are stirred around and evenly distributed, trasfer the batter to a lined 9×5 loaf pan.
Sprinkle on some extra chocolate chunks for good measure.
Then pop that baby in the oven and be patient for almost an hour.
The hardest part.
But then you get this!
Ooooolala.
Golden brown.
Melty chocolate.
Bursting berries.
Perfection.
Let it cool for a hot sec, then slice it up to devour.
Just look at all that goodness packed in one lovely loaf!
Each moist bite has the banana sweetness, berry tartness, and balanced chocolate bitterness.
My only warning: Save yourself a piece if you bring it into the office.
Cause my coworkers made this thing disappear in .2 seconds.
But can you blame them?
Nope.
So whatcha waiting for?
Get cookin!
If you could only eat one food genre for the rest of your life, which would you choose?
Mine would be Mediterranean. Hands down.
Don’t think I’d ever get tired of the bright, fresh, salty, herby, vibrant flavors.
I’m a believer that kalamata olives and feta go with pretty much everything.
So why not throw them into a breakfast biscuit?!
These fun fluffy guys were inspired by this recipe from Bites by Mia, but simplified a bit and with a Mediterranean twist.
Cauliflower is the star veggie here, but feel free to sub in whatever riced or grated veggie you have on hand.
The recipe calls for a mix of feta and parmesan, but again, cheese substitutes are welcome!
Start by mixing your veggies, eggs, and cheese.
Why does my cauliflower look green?
I actually used the leaves from the outside of the head of cauli – cause no food waste here!
Dry ingredients are next: almond flour, baking powder, and pepper.
You could add additional spices here like garlic, onion, turmeric…get creative!
Last, but certainly not least, the mix-ins!
As I mentioned, I love olives and basil. But if those aren’t your thing, swap them out!
I think you get the idea: this recipe is totally adaptable!
Time to shape the biscuits and get them in the oven.
I used a large ice cream scoop, but a spoon would also work.
Be patient while they get nice a golden in the oven.
Ta-da! You’re all done.
These would be perfect for meal-prep, brunch, a midnight snack…just make a double batch, cause they’ll be gobbled up in the blink of an eye!
I already can’t wait to make another batch!
What flavor combo should I try next?