Yummy One-Handed Breakfast
Eating breakfast in the morning with Ezri can be tricky. She wants to be held and have my full attention. Given all my food allergies, easy to eat granola bars and yogurt cups are not an edible option. Thankfully, I found this recipe for "Morning Glory Breakfast Sandwich Cookies" -- they are designed to be healthy and easy to eat on the go. Even better, they were simple to make a bunch in advance during Ezri's nap.
I'm sharing the recipe as not only moms like to have an easy one-handed breakfast. (It was also really delicious)
Ingredients
1 cup white whole-wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin pie spice (in my case, I just added pinches of ground nutmeg, allspice, cinnamon, and ground ginger to taste)
1/4 tsp salt
1/2 cup canola oil
1/4 cup sugar (I used Splenda instead)
1/2 cup packed brown sugar
1 egg
1 cup rolled oats
1 cup finely shredded carrots
1/2 cup raisins (I used dried cranberries)
6 oz reduced-fat cream cheese (I added powdered lactase to this in advance to render it 99% lactose-free)
2 TBL maple syrup
Process
(with real sugar, not Splenda)
262 calories, 4 g protein, 13g fat, 34 g crabs, 2g fiber, 51mg calcium, 1mg iron, 164mg sodium
I'm sharing the recipe as not only moms like to have an easy one-handed breakfast. (It was also really delicious)
Ingredients
1 cup white whole-wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin pie spice (in my case, I just added pinches of ground nutmeg, allspice, cinnamon, and ground ginger to taste)
1/4 tsp salt
1/2 cup canola oil
1/4 cup sugar (I used Splenda instead)
1/2 cup packed brown sugar
1 egg
1 cup rolled oats
1 cup finely shredded carrots
1/2 cup raisins (I used dried cranberries)
6 oz reduced-fat cream cheese (I added powdered lactase to this in advance to render it 99% lactose-free)
2 TBL maple syrup
Process
- Preheat oven to 350 deg F. Line 2 cookie sheets with parchment paper; set aside
- In a small bowl, stir together flour, baking powder, soda, spices, and salt; set aside
- In a large bowl, combine oil, sugars, egg.
- Add flour mixture to large bowl; stir. Then add oats, carrots, and dried fruit.
- Drop dough by slightly rounded tablespoons 2 inches apart onto prepared cookie sheets. Bake each sheet for 10-12 min or until cookies begin to brown. (It took my oven over 14 minutes). Let stand 1 minute on cookie sheet, then remove and cool cookies on wire rack.
- For filling, in a small bowl mix cream cheese and maple syrup. Spread 1 TBL filling on flat side of half of the cookies. Top with remaining cookies to make sandwiches. Wrap and chill up to 3 days in fridge.
(with real sugar, not Splenda)
262 calories, 4 g protein, 13g fat, 34 g crabs, 2g fiber, 51mg calcium, 1mg iron, 164mg sodium