The last two evenings have been spent experimenting with healthier alternatives for the new year. Wednesday night I baked a batch of breakfast cookies from an American Diabetes Association recipe. The result was a high fiber, low sugar, low fat, fairly tasty breakfast sponge. I liked the taste, but didn't really care for the texture. However, my taste testers seem to like them. I, on the other hand, missed the fat.
So...tonight I tried out a new breakfast recipe from the King Arthur Flour web site. I made a few tweaks to give it the Heartsong touch. Instead of peanut butter, I used almond butter. My add ins included lots of bittersweet chocolate chips, chopped Marcona almonds, dried cherries and a little toasted coconut. I liked this one better. It is still hearty and dense, but has a texture closer to a fat full cookie. I think this recipe may be farmers' market worthy. Tomorrow I will let my taste testers decide.
Many hugs,
Kathy
I love the KA breakfast cookies. I make them with whatever I have handy, especially if I'm going to be displaying at a show all day or on a road trip.
ReplyDeleteValerie, They were a big hit at the farmers' market today. You will have to stop by Lake Mary Farmers' Market one Saturday. I miss you.
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