Breakfast Cookies with Dried Blueberries and Lemon Zest
Ingrédients
190 g (1 1/2 cups) whole-wheat or all-purpose unbleached flour
40 g (1/4 cup) chia seeds, black or white
15 ml (1 tablespoon) baking powder
5 ml (1 teaspoon) salt
45 ml (3 tablespoons) sugar
90 ml (4 tablespoons) coconut oil
180 ml (3/4 cup) enriched soy beverage or milk, at room temperature
90 g (1/2 cup) Dried Wild Blueberries
Zest of 1 lemon
Breakfast cookies make a cool change, and they’re really easy to make. This recipe contains as much fiber as two slices of whole-wheat bread (but it’s much more fun).
We like our cookies with a dollop of Greek yogurt, cottage cheese or cream cheese and fresh fruit. A great way to start the day, and filling, too!
Les étapes
Place rack in the middle of the oven. Preheat oven to 180 ºC (350 ºF). Line baking sheet with parchment paper.
Place rack in the middle of the oven. Preheat oven to 180 ºC (350 ºF). Line baking sheet with parchment paper.
Mix flour, chia seeds, baking powder, salt and sugar in a bowl. Cut in coconut oil using two knives. Add milk and mix well. Knead until dough is smooth and elastic and no longer sticky. Add dried blueberries and lemon zest and mix gently. Add more flour if needed.
Mix flour, chia seeds, baking powder, salt and sugar in a bowl. Cut in coconut oil using two knives. Add milk and mix well. Knead until dough is smooth and elastic and no longer sticky. Add dried blueberries and lemon zest and mix gently. Add more flour if needed.
On a work surface sprinkled with flour, roll out the dough with a rolling pin or your fingers to a thickness of about 1 cm (1/2 in). Cut 10 circles from dough using a 6 cm (2½ in.) diameter round cutter. Place cookies on baking sheet.
On a work surface sprinkled with flour, roll out the dough with a rolling pin or your fingers to a thickness of about 1 cm (1/2 in). Cut 10 circles from dough using a 6 cm (2½ in.) diameter round cutter. Place cookies on baking sheet.
Bake 20 to 25 minutes. Allow to cool. Serve at room temperature with Greek yogurt or light cream cheese and your favourite jam.
Bake 20 to 25 minutes. Allow to cool. Serve at room temperature with Greek yogurt or light cream cheese and your favourite jam.
Recommendations
To save time and avoid having to reroll the dough, cut the dough into triangles with a knife