Spicy Breakfast Cookies

Let’s face it, who doesn’t find themselves out on the road in the car or on the bike, craving a nutritious, tasty snack? Your squashed banana is looking far from appealing, and that bar you bought in the supermarket last week has enough preservative that you could carry it through to next year. Luckily for us Meg Gilmer from The Wholesome Athlete is going to be sharing some of her fantastic recipes with us on a regular basis! Introducing Portable Thursday’s: the concept is simple, yet amazing. Each week we’ll share a new recipe that is quick and easy to prepare, nutritious, tasty, and easy to throw in the back pocket of your jersey, backpack or handbag.

To kick off our Thursday portable series we have some super tasty, wholesome breakfast cookies. For those mornings when you need a little bite to eat before heading out the door for your morning training, these cookies are perfect! They’re also handy to have in your back pocket when you finish your ride with a coffee, or whilst in the car or on the run and you need something that works “on the go”. Without further adieu…

SPICY BREAKFAST COOKIES!

These spicy cookies are gluten free, dairy free and refined sugar free – they keep everyone happy!

Dry Ingredients:

1 cup Brown Rice Flour (or other GF flour)
1 tsp baking powder
Pumpkin Spice Mix ( 1 tsp cinnamon, 1 tsp nutmeg, pinch ground cloves & ground ginger)
1 1/2 cups quinoa flakes (or oats)

Wet Ingredients:

1 cup pumpkin, cooked and mashed
1/2 cup mashed banana
1/4-1/3 cup honey or brown rice syrup
1/4 cup melted coconut oil (or butter)
2 Tbs milk (of choice)

Mix dry and wet ingredients together in a large bowl until just combined.
Spoon onto a lined or greased baking sheet.
Bake for about 15 minutes at 180 degrees or until edges brown, for baby biscuit bites.

(Note: If you find the biscuits don’t hold together once cooled, it might be a good idea to form them into little patties before baking them).