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RECIPE
10 INGREDIENTS6 STEPS30MIN

Breakfast Cookies

4.5
2 Ratings

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137 Saved

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A quick, easy and delicious way to start your day. A one bowl recipe with bananas, gluten–free oats, honey and cocoa nibs! Good for the whole family!!!
30MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Small  Banana
1/2 cup
Gluten-Free Oats
1/2 cup
Rice Flour
1 tsp
Baking Powder
1/4 tsp
Pink Himalayan Sea Salt
1/2 tsp
Ground Cinnamon
1/3 cup
Cocoa Nibs
1 Tbsp
up to 2 Tbsp
or Agave Syrup
1 Tbsp
Melted  Coconut Oil
1
Small  Egg

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Nutrition Per Serving

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CALORIES
220
FAT
6.7 g
PROTEIN
6.5 g
CARBS
38.1 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
To make oat dust, place some Gluten-Free Oats (1/2 cup) into a food processor and pulse until well, they turn into dust
Step 3
Remove the oats from the food processor and place Banana (1), Honey (1 tablespoon), Coconut Oil (1 tablespoon) and Egg (1). Process until creamy.
Step 4
Add the oat dust, Cocoa Nibs (1/3 cup), Rice Flour (1/2 cup), Pink Himalayan Sea Salt (1/4 teaspoon), Baking Powder (1 teaspoon), and Ground Cinnamon (1/2 teaspoon). Pulse until combined.
Step 5
Scoop out heaping tablespoon of dough onto parchment paper and bake in preheated oven for about 15 minutes.
Step 6
Let the cookies cool down on a wire rack, then store them into your fridge for up to 1 week!

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Nutrition Per Serving
Calories
220
% Daily Value*
Fat
6.7 g
9%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
38.1 g
14%
Fiber
5.3 g
19%
Sugars
8.3 g
--
Protein
6.5 g
13%
Sodium
253.8 mg
11%
Vitamin D
0.2 µg
1%
Calcium
61.7 mg
5%
Iron
2.3 mg
13%
Potassium
306.1 mg
7%
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