March 18-21, 2011: Spill Breakfast Cookies (Breakfast Series Purpose Vii)

pumpkin to purpose up, I couldn't bring establish a to a greater extent than suitable recipe persuasion with my delicious bookmarks than this i for Autumn breakfast cookies.  There's naught cheeky close eating these cookies for breakfast - they're amount of pumpkin as well as oats as well as nuts as well as beans, with only a piddling butter as well as dried fruit.  I made a few substitutions for convenience: almonds for pistachios, cannellini for pinto beans, as well as some actual maple syrup instead of the master copy maple extract (anyone seen or used that inwards Oz?).  I mean value the master copy intent of this recipe is withal there.

These cookies' sweetness comes almost solely from dried cranberries, as well as thus it's of import to mix those evenly through the dough as well as larn i into every bite.  I kept the dough inwards the refrigerator for almost a week, only baking a tray hither as well as in that place equally it suited me - this didn't comport on the cookies at all as well as in all probability made the dough easier to roll.

Autumn breakfast cookies are dense as well as soft, as well as I mean value they're at their best accompanied past times some juicy fruit or a loving cup of tea.  Their flavor reminds me a piddling of muesli bars as well as inwards fact the final few saved me from some high-fat snacking field travelling, equally a muesli bar oftentimes might.

Autumn Breakfast Cookies
(adapted slightly from a recipe appearing on Find Your Balance)

1-2 tablespoons olive oil
200g pumpkin, peel removed as well as chopped roughly
two cups rolled oats
1 loving cup almonds
400g tin cannellini beans, drained
1 egg
120g butter, melted
two teaspoons salt
two tablespoons maple syrup
a milkshake of nutmeg
1 loving cup dried cranberries

Preheat the oven to 180°C. Drizzle the fossil oil across a baking tray as well as add together the pumpkin chunks; stir them approximately to lightly coat them inwards the oil. Bake the pumpkin until it's soft, close twenty minutes. Set it aside to cool.

In a nutrient processor, grind the rolled oats to a coarse powder. Transfer the oats to a medium-large bowl. Next, grind the almonds to a coarse pulverisation inwards the nutrient processor as well as add together them to the bowl with the oats. When the pumpkin has cooled down, puree it inwards the nutrient processor. Add the beans, egg, melted butter, salt, maple syrup as well as nutmeg, blending it all together until smooth. Scoop the mixture into the bowl as well as flexure everything together until thoroughly combined. Fold through the cranberries, doing your best to distribute them evenly throughout the dough.

Line a baking tray with paper. Roll tablespoons of dough into balls as well as house them on the tray; they don't spread out besides much as well as thus you lot require only run out a piddling infinite betwixt them. Use a fork to press the cookies flat.

Bake the cookies until they're golden on the outside, close twenty minutes.