Saturday, July 28, 2012

Cookie dough breakfast wrap

Bailey "chills out" in a sunny spot
It seems like no matter how early I get up I never have enough time to just "chill out" like Bailey, my cat. Sometimes I'm just so envious of my pets and their ability to relax. I mean just check out Nika, my malamute, and Bailey in the picture below.

"Mom, please move around quietly while we're chilling out."

One thing that always gets neglected in my hurried pace is breakfast. I never seem to have a quick grab-and-go breakfast on hand although my chocolate quinoa power breakfast cookies are a great healthy, vegan "fast food."

I end up having the same green smoothie (blended apple, kale, celery, cucumber, protein powder, chia, coconut water) almost every day. It's healthy but sometimes you need a change of pace.
Cookie dough breakfast wrap
I was thinking, "What about a pack-along breakfast wrap? Or even better, what about a cookie dough breakfast wrap? No way. This couldn't be done. I mean not in a healthy way but yes, it can."

Nika, the poseable rug dog
Nika, my poseable rug, had no response to my idea but I got busy making some quinoa flatbreads and garbanzo bean cookie dough to have on hand.

Quinoa Flatbread (makes 2 pieces)

  1. 1 cup cooked quinoa (I used red quinoa but all kinds work.)
  2. 1 chia egg (mix 1 T. chia with 2 T. water and allow to gel overnight)
  3. Optional: spices such as cinnamon
  • Preheat oven to 350 degrees.
  • Spray a large baking sheet with pan spray.
  • Put quinoa in food processor and blend until pretty mushy.
  • Add in chia egg and continue to blend until the mixture balls together.
  • Spread quinoa-chia mixture on baking sheet using wet hands or  flatten with a large piece of wax paper as shown below to 1/4-inch in thickness.

Flatbread dough being smooshed flat with wax paper
  • Bake for 30+ minutes until flatbread is crispy but pliable.
  • Cut flatbread into two pieces with a pizza cutter.

Baked and ready to eat
  • Store flatbread pieces, separated with wax paper, in the fridge.
Garbanzo bean cookie dough

  • 1 can of organic garbanzo beans, rinsed and drained
  • 2 T. coconut nectar or agave syrup
  • 2 T. sunbutter (or other seed or nut butter of choice)
  • 2-3 T. cacao nibs
  • Blend garbanzo beans, sweetener and sunbutter until smooth and creamy in food processor.
  • Add in cacao nibs and pulse until just blended throughout the mixture.
Cookie dough breakfast wrap ready to go
Okay, the trick is to have all this stuff on hand at breakfast time. Spread 2 T. cookie dough on the quinoa flatbread and add a little fruit such as apple slices and strawberries. Put this baby in a piece of wax paper and you're ready to go with a delicious, portable breakfast, or take this along for lunch.

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