What a weekend!…an impromptu mini family reunion at Mabel Lake is EXACTLY what was needed. Near total exclusion, surrounded by family, & a huge outdoor kitchen with spectacular mountain views – perfection. About 15 of us gathered from all over including Guatemala, Alabama, and Kelowna.
Being an early riser, I would find my way to the sunny spot at the end of the dock with my cashew/almond coffee & RaspberryOatmeal Breakfast Cookies in tow. Not a bad way to start the day! These cookies are packing a ton of fibre, protein, vitamins, and antioxidants. Another body pleaser. When making these gems, I insisted on using raspberries. They’re tart, fresh, slightly sweet, and happen to be my favourite berry. Considering the journey was quite bumpy along the way, these breakfast cookies held up really well.
Knowing we had limited resources, this weekend was about easy, low maintenance foods. To say the least, we did not starve…not even close. Food was in abundance and tasted SO good. The smells that wafted from the kitchen had people hovering. Welcome summer life! Happy hour also seemed to start earlier at the lake. It must have been all that fresh air.
- 2 cups rolled oats *gluten free
- 1 cup almond flour or meal
- 1/2 tsp sea salt
- 1/3 cup raw pepitas
- 1/3 cup raw sunflower seeds
- 2 flaxseed eggs (2tbsp ground flaxseed + 5tbsp water)
- 2/3 cup raspberries, rinsed - thawed or fresh
- 1/2 cup ripe banana, mashed (1 small banana)
- 1 tsp pure vanilla
- 1/4 cup pure maple syrup
- 1/4 cup almond butter
- 1 tbsp fresh lemon rind *optional
In a small cup or bowl, add the ground flaxseed and water. Stir well and set aside for 15mins.
If you're using frozen raspberries, place them in a strainer and rinse under cold water for a couple minutes to thaw and remove any excess juice. Allow the raspberries to fully drain. Pour out onto a towel or paper towel to continue drying.
Combine into a bowl the rolled oats, almond flour, sea salt, pepitas, and sunflower seeds. Stir & set aside.
Add the mashed banana, maple syrup, almond butter, vanilla, *lemon rind, and flaxseed eggs to a bowl. Stir until combined.
Add the wet ingredients to the dry and stir until combined. Gently fold in the raspberries just until they begin to appear evenly throughout the cookie dough. If a little juice bleeds into the dough, no worries - it all tastes the same.
Preheat the oven to 325*F. Line a baking sheet with parchment paper. Drop 1/3cup of the cookie dough onto the sheet in rows of three, spaced evenly apart. Bake for 25-30mins until the cookies appear golden-brown on the bottom. Remove from the oven and allow to cool. Store in the fridge. Good for 7days.
~Due to their delicate nature, thawed or fresh raspberries do require some finesse when folding into a dough. If you would like to use a berry that is low maintenance, try blueberries, black berries (firmer), or even dried cherries, or another fruit like peaches - chopped into smaller pieces.
~Because these cookies have fresh berries, it's best to store them in a cool place or be eaten within 3-4days of baking.