@emilymaun: Packed with 4 different seeds as well as nuts, fruit, and whole grains, these blueberry & quinoa breakfast cookies are so good for you and will provide you with sustained energy. 🍪🫐 They are vegan, gluten-free, refined sugar-free, and oil-free 🌱 Lots of breakfast cookie recipes that I see online would require you to eat multiple to feel satisfied. Each of these provides 358 calories, 7.6g fibre, 12g protein, and lots of heart healthy fats (including omega-3s). You can up the protein by replacing some of the almond flour with protein powder or simply serve it with some yoghurt and fruit to make it that bit more filling. Recipe: (makes 6 big cookies) Ingredients: • 1 cup cooked quinoa (1/3 uncooked) • 2/3 cup rolled oats (gluten-free if needed) • 1/4 cup almond flour • 1 medium riped banana, mashed • 1/3 cup peanut butter • 2-3 tbsp maple syrup (depending on how sweet you want them) • 3 medjool dates, pitted & chopped • 2 tbsp ground flaxseed • 2 tbsp chia seeds • 2 tbsp hemp seeds • 1/4 cup pumpkin seeds • 1/2 cup frozen blueberries • 1 tsp cinnamon • 1/2 tsp baking powder • small pinch salt (optional) • 1 tsp vanilla extract (optional) Method: 1. Preheat oven to 175c and line a baking tray. 2. Mash the banana in a large mixing bowl and add in the maple, peanut butter and vanilla, if using. Mix well and then add in the remaining ingredients (minus the blueberries). Mix well and then gently fold in the blueberries. 3. Shape the dough into 6 cookie shapes and place on the baking tray. 4. Bake in the oven for 20-22 minutes, until the edges are turning golden. 5. Remove from the oven and leave to cool on the tray for 10 minutes before transferring to a rack to cool. *Store in the fridge for up to 4 days. #quinoacookies #blueberrycookies #breakfastcookies #breakfastonthego #easyvegan

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Thursday 24 July 2025 14:53:58 GMT