Skip to main content

Breakfast soft ginger cookies with apple cream cheese




I made them bite size and muched on in my car on my way to work.

Breakfast soft ginger cookies with apple cream cheese

Ingredients 

1/3 cup                                                               Room temperature butter
2 1/2 tablespoons                                             Peanut butter
2 1/2 tablespoons                                             Oil  
3/4 cup                                                               Maple syrup    
1/2 cup                                                               Oatmeal
1/2 cup                                                               Almond meal
1/4 cup                                                               Buckwheat 
3/4 cup                                                               Whole wheat flour
1/4 cup                                                               Tapioca flour
1/4 cup                                                               Milk of choice
1 teaspoon                                                         Baking soda
2 teaspoons                                                       Cinnamon
2 teaspoons                                                       Ginger 
1/4 teaspoon                                                     Clove
1/4 teaspoon.                                                    Turmeric 
A few grind of black pepper. 

Directions 

Mix the 1/3 cup of butter with the 2 1/2 tablespoons of peanut butter, 2 1/2 tablespoons of oil and 3/4 cup of maple syrup.

Add 1/2 cup of oatmeal, 1/2 cup of almond meal, 1/4 cup of buckwheat flour and mix to combine.  Add 3/4 cup of whole wheat flour,  1/4 cup of tapioca flour and mix to combine.

Add 1 teaspoon of baking soda, 2 teaspoons of cinnamon, 2 teaspoons of ginger, 1/4 teaspoon of turmeric and a few grind of black pepper.

Mix, separate in 2, put in 2 plastic bags, shape in discs and chill in the fridge for 3 hours or in the freezer for about 1 hour.  

Preheat the oven at 350°F. (175°C.).  Line 2 large baking sheets with parchment paper. 

Remove 1 disc of dough from fridge or freezer.  Flour work surface, hands and rolling pin and reflour as needed.  Roll down to 1/4 inch, cut out with a 1 inch round (I used a vitamin water bottle) dipping in water every 3 or 4 cut to prevent sticking. 

Place 1 inch apart on baking sheet.  Reroll dough scraps until all the dough is used. ( no waste, yeah! )

Bake 7 minutes or until it's cooked. Cool 5 minutes on the sheet, then flip on a plate and cool completely before storing.  (I don't have a cooling rack.)

Apple cream cheese

Ingredients

8 oz.                                                                      Mascarpone
1                                                                            Apple
1/4 cup                                                                 Apple sauce
1 tablespoon                                                       Maple syrup
1 teaspoon                                                          Cinnamon 
A pinch of salt.

Directions 

Cook the apple with the apple sauce,  the maple syrup, cinnamon and a splash of water on medium heat, for about 5 minutes.  Mix with the cheese then let cool.


Well I suggest you have some now.
 
 

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Christmas Foccacia Bread

 How to make foccacia bread art without a mixer.  Christmas Foccacia Bread 1 tablespoon (or 1 sachet)                  Dry yeast 2 cups, then 2 tablespoons                 Warm water 1 teaspoon                                              Sugar 1 1/2 teaspoons                                       Salt 4 1/2 to 5 cups                                         All purpose unbleached flour 1/2 cup                                                     Olive oil String beans, cherry tomatoes, scallion and garlic for the top. Directions  Mix the yeast with the sugar and 2 cups of warm water, in a big bowl.  Wait 2 minutes and see if it bubbles.   If so add 1 cup of flour and 1 1/2 teaspoons salt and mix with a spatula.  Add another cup of flour and mix.  Add a third cup of flour, mix and fold the best you can.  Add 1/2 cup oil and mix the best you can.  Add 1 cup flour and mix.  Add 2 tablespoons warm water and mix.  Add 1/2 cup flour and mix to combine. The amount of flour may vary depending o
Post a Comment
Read more

Spicy, nutty, carrot and pineapple rolls

  SPICY, NUTTY CARROT AND PINEAPPLE ROLLS Nutritional and filling with instructions to make by hand, no mixer needed.  Those rolls are not too sugary but yet delicious, the healthy fat comes from almond and walnut so you also get your proteins and fiber.  A breakfast that will feed you all week. Ingredients  Dough: 1 1/2 tablespoons                                           Active dry yeast 1 1/2 tablespoons                                           Maple syrup 1/2 cup                                                            Warm water 3/4 cup                                                             Warm milk of choice 1/2 cup                                                             Melted butter 1/4 cup                                                             Maple syrup 1                                                                        Egg 2 3/4 cups                                                        All purpose flour (more for kneading) 1 cup                   
Post a Comment
Read more

Healthy, no mayo Macaroni salad

  HEALTHY, NO MAYO MACARONI SALAD Ingredients  1/2 box                               Macaroni A lot of                               String beans A small can                       Diced tomatoes,  drained A good amount                Carrots, julienned  1 can                                  Fire roasted corn 5 servings of                     Turkey or vegan pepperon 1                                          Scallion  5 tablespoons        Olive oil and lemon salad dressing * (see note) Optional:  Sliced sweet gherkins, radishes, celery. Directions  Cook macaroni according to package instructions.   3 minutes before the end, turn back the heat to high and add the string beans. Bring back to hard boil, turn off the heat and cover.  Cook till the beans are cooked but crunchy and the pasta is done. Drain, rinsed with cold water.  Put back in the pot but not on the hot burner.  Add 2 tablespoons of dressing and all the other ingredients.  It's good warm or cold.  If I have vegetarian g
Post a Comment
Read more