- 2 medium ripe Bananas
- 2 chia seed eggs (2 T chiaseed, ground + 8 T. water)
- 1/3 C. organic Tahini (or other nut butter of choice)
- 2 T. Coconut Oil, melted
- 1 tsp Almond extract.
- 3 T. Maple Syrup
- 1 3/4 cup gluten-free Rolled Oats (or 1 3/4 C. Oatmeal Porridge)
- 3/4 C. Almond Meal (ready-made OR pulse 1/2 C. raw almonds in your coffee bean grinder)
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp. Celtic Sea Salt (or to taste/health requirements)
- 1/2 - 3/4 C. of dry fruit and nuts/seeds of your choosing (I chose Coconut shreds, Pumpkin seeds, Sunflower seeds, Raisins, chopped Dates and 5 Almonds
- Preheat oven to 350 degrees Fahrenheit / 177 degrees Celsius
- In a large bowl combine chia seed and water and let rest for 5 minutes to achieve "eggy" effect
- Mash in the bananas until well integrated, and then add in Tahini, Baking Powder, Baking Soda, melted Coconut Oil, Maple Syrup, Salt, Vanilla and mix well.
- Add Rolled Oats, and Almond Meal and incorporate well
- Add in the 1/2 to 3/4 C. of mixed Fruits and Nuts, and stir until well combined. Refrigerate for a few minutes to firm up the batter
- Drop spoonfuls of batter on a lightly greased baking sheet or a sheet covered with parchment paper or a Silicone Baking Mat . Make them the size you want them to be-- they don't expand much (a little puffy).
- Bake for 15-20 minutes or until the cookies are lightly toasted golden.
- Let the cookies sit in the pan for a few minutes before transferring to a cooling grill.
Apparently Oatmeal is also good for the Brain... but make sure you get GF Oatmeal!
And here are a couple more delicious Vegan, Gluten-Free Breakfast Treats to try:
Blueberry-Avo Breakfast Muffin-Cookies
Plum-Banana Breakfast Squares
And speaking of "brain"-- here is Arlene Taylor, PhD, Brain Function Wiz talking about "The Physiology of Forgiveness"