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Persimmon Buckwheat Breakfast Cookies

12/1/2021

(Vegan option, Gluten Free, low glycemic) The persimmons came from a hitachi persimmon tree in my backyard. After picking, let ripen until very very soft. squeeze out the pulp and discard the outer skin, which can taste astringent. These cookies are yummy on their own, for breakfast, a snack, or dessert. I like to break them up into chunks and eat like cereal with mylk or yogurt. If you don’t have persimmons, you could sub applesauce, more banana, or some nut butter. Also feel free to sub out the buckwheat for a lighter flour. Recipe adapted from this recipe for Date Oatmeal Breakfast Cookies by Denisse at Le Petit Eats
makes 14 cookies

Ingredients

Flax slurry
2 TBS ground flaxseed
5 TBS water

Dry Ingredients
1 ¼ cup rolled oats
1 cup almond flour/meal
½ cup buckwheat flour
¼ cup sesame seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon sea salt

Wet Ingredients
3/4 cup persimmon pulp
1/4 cup butter melted (or coconut oil for vegans)
1 ripe banana
1/4 cup maple syrup
Zest of 1 orange
4 or so pitted dates, chopped
optional: 1/2 teaspoon vanilla extract
optional: candied ginger or raisins or nuts

Method

Preheat the oven to 350°F. Line baking sheet with parchment paper.
In a small bowl, mix the flaxseed and water to make a slurry. Let sit for at least 5 minutes to thicken.
In a large mixing bowl, add dry ingredients: oats, almond flour, buckwheat, sesame seeds, baking powder, baking soda, cinnamon and salt. Stir to combine.
In another mixing bowl, whisk together wet ingredients: flax slurry, persimmon pulp, melted butter, banana, maple syrup, orange zest and optional vanilla. Mix together.
Pour the wet mixture into the large dry ingredients bowl and stir well! Fold in dates and any other optional add-ins.
Using a tablespoon, scoop ¼ cup-ish plops onto the baking sheets, don’t worry about spacing too far apart. Bake for 20-23 minutes, or until cookies are lightly browned around the edges. Cool on the pan or rack completely.

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Gluten-Free Banana Maca Pancakes with Berry Compote

12/24/2015

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These slightly nutty-sweet silver dollars are super fluffy and super nourishing. These are great for balancing blood sugar and keeping hormones in check. Maca is a Peruvian root that is packed full of nutrients to regulate our body’s hormones, restore adrenal function, and it is naturally energizing. It can boost your sexual energy too (it does for me!)

Yield: 3-4 servings Allergens: nuts, grains

Ingredients:

Dry:
1 ½ cup brown rice flour
¼ tsp aluminum-free baking soda
¼ tsp salt
½ tsp cinnamon
2 tsp maca powder (optional) you can buy here

Wet:
¾ cup coconut or almond milk
1 large ripe banana, or 2 small
3 eggs, beaten (or 3 flax eggs) *** for 1 flax egg: mix 3 Tbs water with 1 Tbs Flax Meal***
1 heaping Tbs almond butter
1 tsp vanilla extract

Berry compote:
3 cups frozen berries
1/2 tsp lemon zest, more for garnish
2 Tbs coconut oil or butter for cooking

Directions:

***If using flax eggs, combine water and flax, and let sit for at least 10 minutes.
In a large bowl, mix together dry ingredients. Set aside
In a blender or food processor, mix together wet ingredients. Once completely blended, whisk wet ingredients into dry to combine batter. Set aside.
Heat a saucepan over medium heat. Add berries and cover, stirring occasionally. After 10 minutes, add lemon zest. Continue to lightly simmer over low heat, so berries are totally soft and gooey.
Heat a large nonstick pan over medium heat. Add enough oil to coat pan. Pour 2-3 Tbs batter into pan for each pancake. Let sizzle for 2-3 minutes per side. If it smells like the oil is burning, turn down the heat and wipe out rancid oil remaining in pan.
Place one pancake on plate and dollop with one spoonful of berry compote. Place another pancake over that and repeat, coating each pancake with compote so that every bite is gooey and sweet.

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Recipes

Persimmon Buckwheat Breakfast Cookies

Ingredients

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Gluten-Free Banana Maca Pancakes with Berry Compote

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