Recipes > Baking
Breakfast Cookies
Breakfast or snacking on the run is sorted with these wholesome cookies. A filling and delicious combination of dried fruit, nuts and seeds.
Ingredients
Ingredients
½ cup Alison’s Pantry Brazil nuts
1 cup wholegrain oats
½ cup Alison’s Pantry Sunflower seeds
¼ cup honey
1 free-range egg
1 teaspoon vanilla extract
1 very ripe banana, peeled and mashed
9 Alison’s Pantry Choice Turkish Apricots, each diced into roughly 6 pieces
¼ cup Alison’s Pantry Sultanas
¼ cup Alison’s Pantry Pumpkin seeds
¼ cup sesame seeds
¼ cup shredded coconut
3 tablespoons Alison’s Pantry Chia seeds
Instructions
Instructions
Preheat oven to 180C.
Place the brazil nuts, oats and sunflower seeds into a food processor and blitz for a minute until the consistency is like rough breadcrumbs
Add the remaining ingredients and run the processor for another minute or two until the mixture is mixed thoroughly
Line a baking sheet with baking paper. Spoon tablespoons of batter onto the tray and shape them into cookies with your hands
Bake for 20 – 25 minutes until golden
Place gently on a baking rack to cool.
Will last up to four days in the fridge in an airtight container. Can be frozen for up to one month.
This recipe was created by Kelly Gibney for Alison’s Pantry
