Buckwheat is the perfect addition to this recipe, because it has the taste, feel, and look of a grain, but isn’t one, and it pairs beautifully with the other ingredients.
Grain-Free, No-Bake Breakfast Cookie
Prep time
Total time
Author: Lauren Goslin
Serves: 1
Ingredients
- ½ c. raw buckwheat groats, ground into flour (can use ground oats if not grain-free)
- 1/32 teaspoon. stevia extract (this is usually equivalent to the tiny spoon that comes embedded in the bottle), or about 8 liquid drops
- ¼ teaspoon. sea salt
- ½ teaspoon. cinnamon
- ⅓ c. mashed banana or applesauce
- 1 (rounded) Tablespoon. raw almond butter
- 1 teaspoon. maple syrup
- ½ teaspoon. vanilla extract
- 1-2 Tablespoon. milk of choice
- Additions:
- raisins, walnuts, chocolate chips, sunflower seeds, sesame seeds, pumpkin seeds, dried cranberries
Instructions
- Mix the dry ingredients together (flour, stevia, salt, and cinnamon).
- Mash in the almond butter using a fork.
- Mix the banana, maple syrup, and vanilla.
- Add the banana mix to the dry ingredients.
- Add in your additions to make it the kind of cookie you want! I like adding raisins and walnuts to mine (about a tablespoon of each).
- Add enough milk to form a dough that resembles the consistency of cookie dough (thick, but not too sticky).
- Spread the dough out onto a wax paper-lined plate in the shape of a cookie.
- Refrigerate overnight (uncovered) and enjoy in the morning!
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