Whew, it's time for another Secret Recipe Club reveal day! Our assigned blog this month was Flying on Jess Fuel, an adorable blog written by Jess as she feeds her Navy pilot husband, Nick. Together, they've lived all over the country and are settled in California for the time being. I'm just a tad jealous, especially since I used to live there, and since one of Jess' recent posts was "Why California is the best place to live."
I made these cookies to share with my triathlon club teammates as we cheered on the runners for the Ottawa Race Weekend half and full marathon. It felt like I needed to bring something "healthy" for my fellow athletes and I was thoroughly impressed by all the healthy choices on Jess' blog. Plus, these cookies reminded me of my favorites from a local coffee shop, so I knew that I had to try them. The cookies were a hit and I had a great time cheering for the runners! It's so inspiring to see people of all ages putting themselves through the test of a marathon or a half marathon. Maybe one day, I will be out there running one myself!
Thanks for the recipe Jess! (As a note, these are a vegan version - you can check the original recipe on Jess' blog for one with butter and eggs if you'd prefer.)
Quinoa Breakfast CookiesFrom Flying on Jess Fuel
1/2 cup coconut oil, softened
1/4 cup packed brown sugar
2 Tablespoons fresh orange juice
1 Tablespoon orange zest
1 teaspoon vanilla extract
2 tablespoons ground flax seed
6 tablespoons lukewarm water
1/2 cup unsweetened applesauce
1/2 cup quinoa flour
1/2 cup whole wheat flour (I used spelt flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups old fashioned oats
1 cup shredded sweetened coconut
1/3 cup dried apricots, diced
1/2 cup dried cranberries
1/3 cup toasted almonds, roughly chopped
Stir together ground flax seeds and lukewarm water in a small bowl to make your "eggs." Let sit for a few minutes.
With an electric mixer, cream coconut oil and sugar together. Add orange juice and zest, vanilla and water/flax mixture and continue mixing. Beat in applesauce.
In a bowl, combine flours, baking soda and powder, and salt. Mix into applesauce mixture. Add oats, fruits and almonds and mix on low until just combined.
Chill dough in freezer for 30 minutes. Preheat oven to 350F.
Form the dough into heaping tablespoon sized balls and place on a parchment lined cookie sheet, flattening slightly. Jess recommends an ice cream scoop.
Bake for 12-14 minutes until slightly golden around edges.
For more delicious recipes, check out my fellow SRC members' picks!