Breakfast Archives - Page 18 of 49 - Garden Seeds and Honey Bees

Oat Flour Oatmeal Raisin Cookies

Makes 18 Cookies using 3 tablespoon cookie scoop or disher

This is a crumble type cookie, good fiber cookie for breakfast.

*1/4 cup Butter, room temperature

*1/4 cup Butter Flavored Shortening

*1/2 cup Brown Sugar, packed

*1/4 cup Granulated Sugar

*1 Large Egg, room temperature

*2 teaspoons Vanilla Extract

*2 and 1/2 cups Old Fashion Oats, Chopped in a food processor until finely chopped

*1 and 1/2 cups Old Fashion Rolled Oats, not chopped

*1 cup Raisins

*1/4 cup of canned Garbanzo Beans/Chickpeas Juice, this is a binding agent for the cookies and for re-hydrating raisins

*1/2 teaspoon Baking Soda

*1/4 teaspoon Sea Salt

Directions

Cream together; butter, shortening, brown sugar and sugar until light and fluffy texture.

Add the salt, vanilla and egg, mix until incorporated.

Whisk together in a bowl the oat flour and baking soda. Stir into creamed mixture.

In a microwave safe bowl add the raisins and garbanzo bean juice. Place in the microwave and in 2 to 3, 30 second increments re-hydrate the raisins stirring after each increment until raisins are soft and plump. Remove from microwave and let rest for 5 minutes.

Stir in the raisin mixture into the cookie batter, it will be a bit gooey. Scoop cookie dough onto a slip at or parchment lined 1/2 baking sheet and refrigerate for 2 hours or until completely set.

Bake cookies cold right out of the fridge on a 1/2 baking sheet, 9 cookies per sheet. Bake at 350*F. for 12 minutes careful not to over bake. Allow cookies to cool completely on baking sheet. Serve cookies as desired or wrap individually in plastic ziplock sandwich bags and then into a gallon sized bag and freeze for later.

Note: Cookies will be crumbly if you don’t add the juice from the canned garbanzo beans. Refrigerate the garbanzo beans and use in another recipe, many plant-based recipes call for them.

Enjoy!

Lindy

Potato Bacon Frittata

*1 pound Pepper Bacon, cut into 1 inch squares, cooked and reserve 3 tablespoons

*4 medium Yukon Potatoes, diced 1/2 inch

*12 Eggs, beaten

*15 ounces Low Fat Cottage Cheese

*1/2 cup Fat Free Half and Half

*1/2 cup grated Gruyere Cheese

*1/4 cup melted Butter

*1/4 cup grated Parmesan Cheese

*8 Basil leaves, julienned

*Sea Salt and Freshly Ground Pepper, to taste

Preheat oven 350*F.

In a Large Cast Iron (number 10) Skillet on medium heat, cook bacon until crispy and place on paper towels. Drain off the grease and reserve the Bacon grease. Set aside.

Place the diced potatoes in a bowl of cold water for 15 minutes and drain. Pat potatoes dry with paper towels.

In a heated skillet with bacon grease add the potatoes and cook until golden brown and tender.

Combine in a bowl the eggs with half and half and beat together until frothy; then stir in melted butter, cottage cheese, Gruyere cheese, salt and pepper.

Add to the browned potatoes in skillet the bacon, egg mixture and fresh basil.

Place skillet into the oven and bake 55 minutes or until the center no longer jiggles.

Remove from oven and cool slightly and serve.