A Movember Special: Breakfast Cookies

Dear brother (or sister – I’m not sexist)

Eggs, PB, soggy weetbix, Goldilock’s porridge, your fitness trainer’s gross smoothie bowl; they’re all extremely high on ze old stick factor. What I’m trying to say is, breakfast food is adhesive; designed to stick to things in contact (in your case; that glorious stash). So do yourself (and the world) a favour by befriending the humble breakfast cookie during this sublime month of Movember.

For a quick, easy, nutritious and clean (in both senses of the word) breakfast, simply grab a couple of these babies on your way out the door to avoid unnecessary embarrassment (big boss pointing out your yoghurt stained mo and the like).

2 large ripe bananas or 3 small. 
2 heaped tbsp nut butter (I used almond)
1 heaped tbsp honey (or maple syrup)
2 1/2 cups of your favourite healthy granola/muesli (I used my homemade muesli which is a nutritious combination of oats, coconut, dried fruit, raw nuts and seeds: recipe here)

Preheat the oven to 180 C

In a food processor, process the bananas, nut butter and honey until smooth

Fold in the muesli until well combined.

Spoon the mixture on to a lined baking tray (or 2), just under a tablespoon per cookie.

Bake for 10-20 minutes or until golden on the outside (the time really depends on the type of muesli you’re using so please keep an eye on them!)

Enjoy! X

*gluten-free if using gluten-free muesli
*dairy free
*sugar free
*oil free

Baby Peanut Butter Cookies

This post is dedicated to my sister; a recovering PB addict ;)

1 cup almond meal
1 cup medjool dates
1/2 cup good quality peanut butter
1 tsp honey
1/2 tsp baking soda
raw peanuts for decorating (optional)

Preheat the oven to 160 C.

In a food processor blend the almond meal and dates together then add the peanut butter, honey and baking soda. Process for a few minutes or until a dough-like texture is formed.

Using your hands form small balls and place them on to a lined baking tray.

Using a wet fork (so that it doesn’t stick) press down on each ball to flatten in half.

If you like, top with 1 raw peanut.

Bake for about 10 minutes or until nice and golden!

Allow to cool completely before nom nom nom.