In football, sometimes they say '
throw the kitchen sink at them', which means a bunch of different defensive looks. I call these 'The Kitchen Cupboard Breakfast Cookies' because everything is closed today and so I was relegated to throwing in whatever was in my kitchen cupboards and I used as much of it as possible to make this (relatively) healthy cookie. On a coincidental note, the pictures on this entry were img2012 and img2013 - your fun new years day fact. Happy 2013!
INGREDIENTS:
3/4 cup All Purpose Flour
1/2 cup Whole Wheat Flour
1 cup Instant Oats
1 cup Mixed Seeds & Nuts (I used Chia, Sesame Seeds, Sunflower Seeds, Hemp)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 Bananas
1 cup Brown Sugar
1 Egg Replacer (Ener-G)
1/4 cup Oil (appr)
1/4 cup Soy Milk (appr)
1 Mango, peeled and chopped
Handful of Raisins (Chocolate Chips would work, but I was trying to limit sugar)
In a large bowl, combine flours, oats, seeds/nuts, baking powder, baking soda and salt, set aside.
In a separate bowl, mash bananas and cream with sugar. In a liquid measuring cup, measure out the egg replacer (should be just shy of 1/4 cup on the marker). Pour oil to bring it just short of 1/2 cup mark, then soy milk to just short of the 3/4 cup mark. Combine with banana mixture and then add wet and dry together. If mixture is too wet (think pancake batter), then dust in a little WW flour until it thickens (think muffin batter).
