This recipe is one of three unique make-ahead breakfast recipes that you can add to your meal preparation. It’s perfect for those who like a lighter breakfast.
Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time:
25 Minutes
Serves:
10
Ingredients:
- Toasted pecans – 1/2 cup
- Ground flax, 3/4 cup
- 1/4 cup almond flour
- 1/4 cup coconut flour
- Half a cup of rolled oats
- 1 tsp of baking powder
- 1/4 teaspoon salt
- 1 tbsp of cinnamon
- 3 tbsp coconut oil (melted)
- 1/4 cup pure maple or honey syrup
- 1/2 cup applesauce
- 1 tsp pure vanilla extract
- Fresh grated Ginger (finest grate).
- 1 cup grated carrots, lightly packed
Directions:
- Toast the pecans in the oven for 8 minutes at 350F.
- In a large mixing bowl, combine the dry ingredients: flax, almond, coconut, oats and baking powder.
- Mix the applesauce and vanilla in a small bowl. Stir well.
- Mix the carrots, ginger and other ingredients with the finest grate.
- Add pecans to the dry ingredients after removing them from the oven. Add the wet ingredients and combine well. Don’t worry if the dough is very sticky.
- Scoop about 10 cookies with a spoon, or by hand onto a baking sheet lined. Bake at 350F for 15 minutes and let cool on the baking sheet. Let them cool down first so that they can set.
