I was lucky to get a chance to spend a week in Greece last fall. Both of the hotels we stayed in offered breakfast buffets, and both offered rich, creamy Greek yogurt and pots of golden local honey. I made sure to have some every day.
After I got home, I kept up the ritual, but also thought about how I could add more nutrition to it. And this is what I have come up with: high milk fat plain yogurt + honey + hemp hearts + chia seeds + dried nuts or fruit.
I have mentioned before how I have trouble finding good breakfast options. (This may be partly why I like cake for breakfast…) Lately, I have been scouring the Internet for good breakfast cookie recipes. Ones that are high in fibre and are a bit filling.
I found these protein cookies by Heather at Kula Mama and decided they were exactly the kind of cookie I was looking for. I had a break in my regular routine and all of the ingredients, so I made my version of these cookies.
My version is a bit different—I used cashew butter instead almond butter, quinoa flakes instead of oats, sugar instead of maple syrup, canola oil instead of coconut oil, and so on. I loaded mine with sunflower seeds, sesame seeds, chia seeds and citron peel.
The result was delicious. It made 5 dozen cookies. I’ve frozen lots and have some in the fridge for the next few days. And now I know that tomorrow morning won’t mean me heading out the door on an empty stomach. Yay!
A Flour By Any Other Name 