On Instagram over the weekend, I posted this photo:
Healthy Breakfast Cookies.
And, since I was asked by several to post the recipe, I figured this would be the easiest way to do it!
So, here you go!
Healthy Breakfast Cookies
(adapted from The Sneaky Chef)
Make a flour mixture using equal parts all purpose flour, whole wheat flour and wheat germ. I always do a minimum of a cup each, but I use this flour mix for lots of other things. You only need 1.25 cups total for this recipe.
Then, puree (making as smooth as possible)
3 cups raw baby spinach leaves
1.5 cups of blueberries (fresh or frozen)
1/2 t. lemon juice and
1-2 T water
I usually will double or triple this (especially when berries are on sale). I then freeze it in 1/4 c. amounts. One batch makes 1 cup. You need 3/4 c. for the recipe.
Then combine in order:
1 1/4. c flour mixture
1/2 tsp baking soda
1/2 tsp. salt
1/4 c. unsweetened cocoa powder
1 tsp. cinnamon
6 T. brown sugar
1 tsp. vanilla
3/4 c. puree mix from above
6 T. canola oil
Powdered Sugar for dusting
(I also like to add a handful of chocolate chips to the recipe. It's not necessary, but helps my super picky eaters believe they really are eating chocolate chip cookies for breakfast)
You could also easily add a few tablespoons of protein powder to the mix as well. I may have to try that next batch...
Once everything is mixed well, drop by spoonfuls on a greased or parchment paper lined cookie sheet. Bake at 350 for 12-14 minutes. Remove from pan and let cool on a rack. Dust with powdered sugar and enjoy!
I seriously let my children eat as many of these as they want. I have one child who will willingly only eat peanut butter sandwiches with an occasional applesauce. So for him, getting spinach AND blueberries in him is a BIG deal.
And word to the wise? DO NOT EAT THE DOUGH. It does not taste good. Well, according to my husband anyway. Once baked though, he scarfed down 2 or 3! :)
What do you think? How do you sneak healthy food into your super picky eaters?