These wonderful breakfast cookies have been my travel companions for the past few days.
The extent of my travels has taken me to the public library, Starbucks, and the (now blissfully quiet) student center at the university just down the street.
I embarked on these travels as a result of our living room being torn apart for some renovations. It’s all very exciting, but when they started cutting bricks on Tuesday morning at 6:05 AM–yes, you read correctly, 6:05 AM–I knew I needed to remove myself from the premises post-haste.
These jumbo breakfast cookies, together with coffee, have made my morning travels blissful.
The reason is that they taste wonderful and fuel me for a solid morning of writing and thinking while Nick is off at camp. If I may be so bold, they are everything that a great breakfast bar should be:
*Loaded with healthy ingredients (seeds, chickpea flour, cacao nibs, nut butter)
*Filling, but not heavy
*Low in sugar
*A great balance of slow-burning carbs + healthy fats + protein
*Supremely portable (no crumbles, no refrigeration required)
*Great with coffee (or whatever your favorite beverage might be)
They also happen to be a breeze to prepare. Mix, bake, go!
Swap the dried fruit for your favorites. Nuts can be used in place of the seeds, plus you can flavor these any which way with spices and extracts. This is a breakfast with multiple possibilities.
My your travels–near and far–be as well-fueled as my recent, local ones have been! This recipe is a sure way to begin.