I was recently asked by a reader for breakfast ideas she could easily grab when she was late for school - something quick, easy, and of course, healthy. Then it got me thinking about my own eating habits and how when they suffer it is because I fail to plan ahead. Breakfast is my favourite meal of the day, but it so often gets interrupted by work schedules and early mornings. While I always make sure my weekend breakfast are pretty amazing, my weekday breakfasts are a little bit lacking - usually consisting of some fresh sour dough bread with nut butter or a muffin I grab at work. Lately, I have been in the habit of making a smoothie (like my Big Green Breakfast Bowl) the night before I have to be somewhere early, but unfortunately I don't always find smoothies as filling as I would like them to be. Usually I eat at 5 a.m and then I don't get to sit and eat again for another 5 and a half hours, which leaves me so hungry and susceptible to becoming hangry (a dangerous combination of anger and hunger). My need to find easy snacks, and my reader's need for a quick breakfast got me thinking about what I could make that would be both quick, tasty, and nutritious, and I think I've found it in these little 'cakes'.
I made two versions, one that was unsweetened and one that was sweetened with maple syrup. While I preferred the sweetened version (I have a weakness for sweeter things), both are tasty. I ate my cookies with a little nut butter, but the unsweetened version would also be tasty with some jam or honey on top - or just as is! They are great to have on hand as you can simply grab a couple and some fruit and run out the door. They will last about 3 days on the counter or in the freezer for longer storage.
Grab and Go Breakfast Cakes
¼ Cup Pumpkin Seeds
¼ Cup Sunflower Seeds
¼ Cup Nut Butter (I used almond)
½ tsp. Vanilla
½ Cup Dried Cranberries, Raisins, Chopped Dates, or other dried fruits.
*Optional 3 Tbsp. Maple Syrup (I found I needed to cook them a little longer if added)
**You could also use chopped nuts in place of the seeds, or even add spices such as cinnamon or nutmeg.
Procedure: Mash bananas and combine them throughout with the coconut, flax meal, vanilla, nut butter, and optional maple syrup. Work in the seeds and dried fruit by hand. Let the dough rest for 10 minutes so that the flax can absorb any liquid. Form the dough into ping-pong sized balls, flattening them into little discs (about 1 cm thick, just under ½ inch). The dough will be pretty sticky, so I recommended using clean, damp hands to form the cookies as it will be less likely to stick to your hands (you may have to wash them a couple of times during the process). Bake the cookies on a parchment lined tray at 180 C (350 F) for about 14-16 minutes, 18-20 minutes if the cookies contain maple syrup, or until they begin to brown on the bottom and sides, and the cookies firm up a bit.