Fruit, Nut, & Seed Breakfast Cookies ~ Gluten, Wheat, Dairy, and Refined Sugar Free
This winter has been one snowy adventure after another! This morning, the farm was at the coldest temperature the boys and I have ever seen, -15, which beat last week’s coldest of -14. Mr. Montana, my husband, has seen much colder weather, of course, but when he was snowed in with us on a work day and we were in an all out “snow squall”, what I call a “blizzard” thanks to my childhood filled with Little House books, I cracked up when he stood at the window calling me out of my cozy recliner.
“Ingrid, look! I haven’t seen anything like this since I lived in Montana!”
I tried to look, but all I could see on the other side of the window glass was white. It was crazy! And kind of fun, since we had lost power earlier that morning, but had it quickly restored by a very efficient, fast-acting power company worker.
This morning when I was standing at my kitchen prep table with the intention of getting some baking done for the upcoming winter blast, I was confused when the kitchen floor below my feet started to rumble. The big dinosaur diesel furnace in the root cellar had kicked on. We didn’t even know if it still had fuel in it, but as it turns out, the thermostat was set to 45. When our outside temperature brought the inside of the house down to 44, the old dinosaur woke up and did what it was supposed to do. We cranked it up to 55 and had a nice, cozy living room while we waited for the freshly loaded outside wood furnace to get cooking. It was so nice to have warm toes while I sat and drank my coffee that next year we are going to make sure our dinosaur has plenty of feed for days like these. Or maybe it’s a dragon and we should call him Puff, because that was some magic he worked this morning!
When the storms roll in, I like to be as prepared as possible by stocking up on things we can grab to eat. This practice leaves fewer dishes to wash and more precooked food put away when the power goes out. Today’s winter storm baking prep evolved into a recipe I was inspired to create when I remembered my first real winter, the one I spent with my husband in Connecticut, years ago, when we were first married. We had survived The Storm of the Century and were out with the masses, strolling in the sunlight on one of the first warm days of spring on the streets of the old whaling seaport of Mystic, Connecticut. And because we were good boys and girls in those days, health and budget conscious, we popped into a bakery and were able to ignore all of the freshly baked gooey things to buy a package of fruit juice-sweetened, whole grain “cookies”. Frookies were all the rage at that point in time, so we did the sensible thing by deciding to give them a try. We took our bakery item out into the sun and sat on a sunny bench to break open the package and have our first bite. And we never bought Frookies again. Yuck. So this morning I decided to make a better Frookie and came up with my fruity breakfast cookies, that are healthy enough for us to have any time, but not so healthy tasting that we want to toss them in the nearest trash bin, as I believe my new husband and I did that day in Mystic. (Should have had the pizza at the little shop up the street that Julia Roberts made famous!)
So far, my fruit cookies are a hit. Mr. Montana had to leave for work before the first batch was pulled out of the oven, but since he loves Fig Newtons I think he’s really going to like the ground raisins and chia seed crunch that reminded me of fig seeds the first time I bit into one of my breakfast cookies.
1 cup organic raisins, packed
1/2 c. frozen organic blueberries
1/2 c. pecans
1/4 c. chia seeds
2 c. quick cook organic steel cut oats
1 c. water
4 T pure maple syrup
2 large eggs
1/2 tsp. pink Himalayan salt
2 tsp. baking powder
2/3 c. almond flour
1/4 c. golden flaxseed meal
Heat oven to 350 degrees. Grease cookie sheets with coconut oil.
Pour the water over the oats to soak for 1o minutes.
In the bowl of a food processor, grind together the nuts, raisins, blueberries, and chia seeds.
Blend in the maple syrup and the eggs.
Sift together the almond flour, flaxseed meal, salt, and baking powder.
Combine the processed fruit, seeds, and nuts with the soaked oats. Funky purple!!
Fold in the dry ingredients.
Drop by level tablespoons onto the greased cookies sheets.
Bake 12 minutes. Transfer to cooling racks.
Yield: app. 5 dozen