Breakfast

Bold berries and juicy 'zucchs - a breakfast dream!

Ingredients: ¼ cup unsweetened applesauce 1 Tbl apple cider vinegar 1 chia egg (1 Tbl chia seeds mixed in 3 Tbl water) 2 cups unsweetened almond or other non-dairy milk ½ cup mashed ripe banana (1 medium) 1 ½ cups gluten-free flour blend ½ cup oats 1 Tbl ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber ½ tsp ORGANIC INDIA Ceylon Cinnamon (2 capsules) 1 ½ Tbl baking powder ¼ tsp sea salt ½ cup chopped walnuts Serve with: Maple syrup, chopped walnuts, and sliced banana

¼ cup unsweetened applesauce 1 Tbl apple cider vinegar 1 chia egg (1 Tbl chia seeds mixed in 3 Tbl water) 2 cups unsweetened almond or other non-dairy milk ½ cup mashed ripe banana (1 medium) 1 ½ cups gluten-free flour blend ½ cup oats 1 Tbl ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber ½ tsp ORGANIC INDIA Ceylon Cinnamon (2 capsules) 1 ½ Tbl baking powder ¼ tsp sea salt ½ cup chopped walnuts Serve with: Maple syrup, chopped walnuts, and sliced banana

We get it: Sometimes you just need a cookie! But you don’t have to feel guilty about this cookie – a healthy spin with a pumpkin spice kick. These Pumpkin Spice Breakfast cookies are a great, whole grain and gluten-free option. And just because they’re hearty enough to eat for breakfast, doesn’t mean they lack in flavor. Try adding some chocolate or coconut chips to the recipe for extra sweetness. You can find many of these ingredients in Marlene’s bulk foods section. Enjoy! Ingredients ¼ cup unrefined virgin coconut oil ¼ cup GloryBee honey 1 cup rolled old fashioned oats 1 cup quick-cooking oats 2/3 cup dried fruit (cranberries, diced dried apples, or diced apricots ¼ cup ground flaxseed 1 tsp pumpkin pie spice ½ cup pumpkin puree, applesauce or pear sauce 2 eggs, beaten Directions 1. Preheat oven to 350 degrees. 2. Melt coconut oil in the microwave in a small microwave safe bowl. Add honey and whisk until incorporated. 3. In large bowl, combine oats, dried fruit, flaxseed and spices. Mix until well blended. Add honey and coconut mixture along with pumpkin puree and eggs. Combine all ingredients. 4. Scoop out ¼ cup sized cookies and place on lined baking sheet. Gently flatten cookies as they do not flatten while baking. Bake in oven for 18-20 minutes until edges of cookies are lightly browned. 5. Let cookies cool on baking sheet, then transfer to an airtight storage container. Cookies will stay fresh for about a week. Enjoy!

Hearty with a delightful chewy texture, this recipe will never go mushy and you cannot ask for a less refined grain. It’s endlessly customizable, vegan friendly and can be stored in a mason jar in the refrigerator all week. This is the easiest, healthy, no-cook breakfast! Makes 2 servings.