Monday, September 3, 2012

Healthy Breakfast Cookies

In the summer time (which is fast approaching, thank goodness) I am one of those crazy people who you see strolling along the beach at 4am, trying to get out and enjoy the morning sun and give the dog some exercise by letting her chase the seagulls before the tourists flood the area. There are a couple of dog owners who even manage to keep up this dedication through the winter, braving the blistering southerly winds despite their hands and feet turning to ice.

I am not one of those people.

Maybe I’m simply too lazy because as I’m sure anyone not from here would assure you, our winters are simply not that cold. As a local though, everything is relative. This means that, for me at the very least, anything below 24 degrees Celsius is considered “cool”, below 20 is “cold” and sub-15 degree temperatures are just plain freezing. Apart from the occasion where it might rain (welcome to climate change and the vicious cycles of drought and flood that it has brought upon us), the days are generally quite pleasant. However, I do struggle with the mornings – particularly when it comes to getting out of bed.

This is where these cookies come in. They're great to grab and run when you have snoozed the alarm seven times and aren’t able to squeeze in breakfast before the 7am bus leaves for uni. One thing I must confess is that I have never actually made a batch of these that have lasted until the next morning where I’ve needed them for an on-the-go-breakfast. The first reason  being that they get eaten within a day or two; the second is that I have become increasingly less dedicated to my 8am lectures as the semester has worn on, choosing instead to remain at home and watch the lecture online while sitting comfortably at the table with a nice warm bowl of porridge.

The original recipe from Sweet Potato Soul calls these the “world’s healthiest cookies” which I suppose is about right. They seem more like little cakes to me but I’ll roll with the cookie thing since “world’s healthiest little cakes” doesn’t have quite the same ring to it. Hmmm “healthy  little breakfast cakes” sounds ok though, no?
Healthy Little Breakfast Cakes (adapted from Sweet Potato Soul)

Makes ~20


2 very ripe bananas
2 Tbsp maple syrup or honey
2 Tbsp olive oil 
1 ½ cups rolled oats
2 Tbsp LSA
1 tsp cinnamon
½ tsp ground cardamom
3-4 chopped dates
¼ cup raisins
1 ½ Tbsp fresh ginger, diced very finely
4-5 crushed walnuts


1. Preheat oven to 180 degrees C and prepare a tray lined with baking paper.

2. Mash the bananas in a large bowl until they are very, very mushy. Add the oil and syrup/honey to the bowl and stir until well combined.

3.  Add the oats, LSA, cinnamon and cardamom and stir until well combined.

4.  Add dates, raisins, ginger and walnuts (and/or maybe even chocolate chips?!) and combine.

5. Use a tablespoon to scoop out some of the mixture and shape it into a ball in your hand before placing it on the baking sheet. These will not rise/spread so you can put them close together on the sheet without having to worry about them joining together.

6. Bake for around 15 minutes – they’ll begin to smell heavenly when they’re ready!

No need to wait for them to cool, so munch away. They are perfect with everything from milk (cow, soy, almond, etc) to Greek yoghurt.

- Matilda 

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