Friday, February 22, 2013

Deep Dish Breakfast Cookie

You heard that right. A gluten free vegan deep dish cookie, for BREAKFAST. It's kind of miraculous how something that feels so indulgent can be such a healthy way to start your day. Oh, and did I mention it's easy to make? You're welcome.



Ingredients:
Serves 1, 340 calories in the entire deep dish cookie
  • 1 small super ripe banana
  • 1/4 cup unsweetened apple sauce
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup quick cooking gluten free oats
  • 1 tablespoon walnut halves and pieces
  • 2 tablespoons raisins; (feel free to sub chocolate chips if you want to turn this into a real dessert! You can probably try blueberries here as well.)
  • Optional: maple syrup and more fruit/nuts for topping
Directions:
  1. Preheat oven to 350.
  2. Mash banana, and mix with apple sauce, cinnamon, and vanilla until combined.
  3. Add in oats, and mix.
  4. Finish with walnut pieces and raisins and lightly stir.
  5. Spray a small baking dish or ramekin with non-stick spray. (FYI a ramekin is my new favorite baking tool for single-serving dishes.)
  6. Pour batter into ramekin, making sure to press down with a spoon so it's tightly packed. 
  7. Bake for 30 minutes; (I recommend 20 minutes on the bottom rack, and the last 10 minutes on the top rack)
  8. Remove from oven, and either eat straight out of dish, or allow to cool for 10 minutes before using a knife to cut around edges and flip over so the deep dish cookie falls out.
  9. Top with maple syrup or fruit if you like. MOUTH is WATERING just thinking about how delightfully sinful this tasted. I could eat this for breakfast every day and be happy.
Eat your entire deep dish breakfast cookie for 340 calories!

10 comments:

  1. Yes, please! I would love this with a cup of black coffee :)

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  3. what i meant to say was I'd skip the coffee to enjoy the pure taste of this treat

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    1. Totally on the same page as you :) xoxo, Sasha from Kale With Love

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  4. This would be wonderful served with 'whipped' coconut milk. Buy a can of coconut milk, put in the fridge ( NOT FREEZER) over night. Open the can of milk and it will be hard, but scoop it out and put in the blender and it becomes thick liked whipped topping. Thank you for this mouthwatering recipe. This looks so delish!

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    1. Ohhhh!! Marvelous! I need to try that... thank for sharing!!

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  5. Great breakfast idea! How would you increase the amounts to make at least 6 for baking in muffin tins? This would be great to make a batch and eat one every of the week!

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    1. Sounds fun in muffin tins! For 6, I'd use 4 bananas, 1-1/4 c apple sauce, 2-3/4 cups oats, 3/4 c raisins, 1/4 c walnuts and cinnamon and vanilla to taste! Spray the muffin tins with non stick oil, and bake according to directions above! Hope this helps! xoxo

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