Chickpea Lucuma Breakfast Cookies
Packed with plant protein from chickpea and hemp hearts, fibre from oats and buckwheat, and healthy fats from coconut, these cookies have got your breakfast needs covered! Pair with some berries or cold-pressed juice and you'll be satisfied straight through to lunch.
Another fabulous recipe from our guest blogger @FoodToSaveYourSoul.
Makes 9 large or 18 small cookies
Preheat oven to 335F
In a medium bowl, combine:
1 cup of chickpea flour
1/2 cup of oats or quinoa flakes
2 TBSP lucuma powder
1/2 cup shredded coconut
1/2 tsp. sea salt
1/3 cup plus 1 TBSP coconut sugar
In another bowl, combine:
1/2 cup roasted buckwheat grouts (kasha)
1/3 cup hemp hearts
2 TBSP sesame seeds
1/2 cup of dried cranberries (fruit juice sweetened)
In a small which bottomed sauce pan, heat to melt:
6.5 TBSP coconut oil
1 TBSP maple syrup
zest of 1 lemon
1 free range egg or vegan flax/chia egg
Combine the following and then whisk into oil mixture:
1.5 TBSP hot water
3/4 tsp. baking soda
Pour wet ingredients into chickpea mixture and stir well to mix thoroughly.
Add the buckwheat grout mix and stir again
Roll into balls or scoop with a cookie scoop onto a parchment lined baking sheet and bake for 15 -17 minutes, rotating the pan halfway through.
Allow to cool for 5 minutes before transferring to a wire rack.
Eat in the morning, or at lunch, or whenever, with your most delicious smoothie, salad, wrap, or favourite person.
For meal planning and recipe ideas be sure to check out Kristen on Instagram @foodtosaveyoursoul . Kristen in an energetic young mama who resides in Victoria B.C. She is a talented meal planner and works with clients on an individual basis to meet their specific dietary needs and goals.