Dessert for Breakfast

Posted by on Sep 25, 2013 in Breakfast and Brunch | 2 comments

 

 

 

 

 

 

 

There is a delightful cause to have dessert for breakfast.

The rationale lies in the illusion that you are beginning your day with a nutritious mix of soft slightly sweet goodness.

 

 

 

 

 

 

 

Honestly, the most difficult part is the laundry list of ingredients—the finest being the endless ways to make them your very own.

http://www.foodnetwork.com/recipes/ellie-krieger/breakfast-cookies-recipe/index.html

Renowned nutritionist, Ellie Krieger, created the original recipe.  I took the whole grain “cookie” concept and baked up a (quicker) gluten-free pan of bars.

If you set the ingredients out early in the procedure; all you need is a wooden spoon as a means to the end.

 

 

 

 

 

 

 

Combine the butter, oil, and sugars.

 

 

 

 

 

 

 

Then, add the egg

 

 

 

 

 

 

 

in addition a little jar of baby food carrots.  Of course, you could use applesauce, or prunes, or pumpkin too.

 

 

 

 

 

 

 

One by one, the rest of the dry ingredients are stirred into the wet;

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ending with a flaked cereal, nuts (your choice), raisins, dried cherries or dried cranberries.

 

 

 

 

 

 

 

All stirred together and ready for

 

 

 

 

 

 

 

baking.

 

 

 

 

 

 

 

I hear my dad saying, “Not too shabby, Baby.”

Gluten-Free Breakfast Bars

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup coconut oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/4 cup (1 small jar) strained carrot baby food
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free flour
  • 1/2 cup almond meal
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup gluten-free cereal flakes
  • 1/3 cup raisins
  • 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Instructions

  1. Place rack in center of oven and preheat oven to 350 degrees F.
  2. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.
  3. Add egg, carrot puree, and vanilla and beat an additional 30 seconds.
  4. Add flour, soda, salt, and spices; beat an additional 30 seconds. Stir in almond meal, oats, flakes, raisins, and walnuts just until incorporated.
  5. Pour batter into lightly greased 8x8 square baking dish.
  6. Bake for 15-20 minutes, until bars test done in the center. They will be fragrant but still soft.
  7. Cool and slice into bars.
  8. --adapted from Ellie Krieger
http://cococooks.net/dessert-for-breakfast/

2 Comments

  1. 9-25-2013

    It can be difficult to follow a gluten free diet and be able to indulge in treats. There are plenty of sweet things available, but they are awful for ones body as well as ones purse.I can’t wait to mix this up and try it! Mr.B is smiling as we speak.

  2. 9-26-2013

    Cannot wait to make these for a friend of mine, she is totally gluten free, so will really appreciate something home-made and not the store bought cookies. Thanks so much for sharing!

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