Vegan Amaranth Breakfast Cookies (Oil-free, GF)
Whole grain amaranth breakfast treats that are vegan, flourless, gluten-free, high in fiber, almost 5 g protein, and only 119 calories.
Servings: 9 breakfast cookies
Ingredients
- 1 cup 250 mL water
- 1/3 cup uncooked amaranth
- 1/4 teaspoon fine sea salt
- 1 cup 100 g rolled oats (certified GF, as needed), divided use
- 1/4 cup vanilla plant-based vegan protein powder
- 2 tablespoons coconut sugar
- 2 tablespoons nondairy milk e.g., oat milk, almond milk, cashew milk
- 1/3 cup packed dried fruit chopped
- 1 and 1/2 tablespoons chia seed s divided use
Instructions
- Preheat oven to 350F(180C). Grease or spray 9 cups of a standard muffin tin.
- In a small saucepan, bring the water to a boil. Add the amaranth, reduce heat to low, cover and cook for 25 to 30 minutes (stirring occasionally) until thick and creamy. Scrape into a medium bowl and stir in the salt until blended. Let cool slightly (or entirely).
- While the porridge cools, 3/4 cup (75 g) of the oats into a flour with a food processor or blender.
- Add the oat flour, remaining 1/4 cup oats, protein powder, coconut sugar, nondairy milk, dried fruit and 1 tablespoon of the chia, stirring until well blended (mixture will be thick). Divide equally between prepared cups, flattening and smoothing the tops. Sprinkle with the remaining chia seeds.
- Bake in the preheated oven for 25 to 26 minutes until golden brown at the edges and tops of bars feel dry. Transfer tin to a wire rack and cool for 10 minutes; remove from tin and cool completely.
Notes
Storage: Store in an airtight container at room temperature for 3 days, refrigerator for 1 week or freezer for 3 months.
Nutrition
Serving: 1breakfast cookie | Calories: 104kcal | Carbohydrates: 18g | Protein: 4.8g | Fat: 1.1g | Sodium: 103.6mg | Fiber: 3.2g | Sugar: 5.3g