Sunday mornings are always my favourite time of the week.
Not only do we spend the entire morning in our pyjamas but we usually cook up our favourite Sunday morning breakfast treats like our 2 ingredient easy peasy pancakes.
However, the chilled Sunday morning vibe is also the perfect opportunity to spend a little time pottering about in the kitchen and test a new recipe or two. Nothing grand, just a simple batch of newly inspired muffins or in this mornings case these apple, coconut and buckwheat breakfast cookies.
Miss G. has been looking for an opportunity to use the box grater at home since learning how to use one at her gorgeous little Montessori class so with a couple of apples nestled in the fruit bowl I thought we’d bake a batch of apple, coconut and buckwheat breakfast cookies. Miss G. had the best fun grating the apple, managing to splutter apple juice and bits of apple absolutely everywhere and was so delighted to stir together these super simple breakfast cookies.
Seriously, these cookies couldn’t be easier to prepare – we basically popped all of the ingredients into a big mixing bowl, gave it all a stir and then got to shaping the cookies. Considering these are a breakfast cookie, we intentionally shaped quite large cookies so that they would fill hungry little tummies and thankfully this also gave us plenty of room to nestle our apple slice in too. With just a kiss of cinnamon the cookies made their way to a hot oven and after only fifteen minutes filled the entire house with the homely fragrance of baked apple and cinnamon. Yum.
To help the cookies cool a little quicker (the troops were STARVING) we popped the cookies onto a wire tray. It wasn’t long before we could tuck in and alongside a few slices of fresh apple and a handful of juicy bright blueberries these cookies made our Sunday morning simply perfect.
To create your own batch of cinnamon spiked apple coconut & buckwheat breakfast cookies simply…
Begin by preheating your oven to 180 degrees celsius (350F) and line a cookie tray with baking paper. Set aside. Place the buckwheat flour, almond meal, cinnamon and coconut into a large bowl and mix to combine.
Grate 1 large red apple using a box grater, don’t bother peeling the apple. Set aside.
Add the grated apple, maple syrup, olive oil and vanilla bean paste and stir to combine.
Take approx. half cup amounts of the mixture and gently shape into rounds.
Arrange the cookies on the prepared tray (leaving a little room for them to expand) and nestle a thin slice of apple into the top of each cookie. Give all of the cookies a slight kiss of cinnamon and bake for 15-18 minutes or until golden and cooked.
Allow the cookies to cool for five minutes or so before placing the cookies onto a wire rack to cool completely.
Serve the cookies alongside a little fruit or a boiled egg for a lovely little breakfast.
- 2 cups (300 grams) buckwheat flour
- 1½ cups (180 grams) almond meal (ground almonds)
- 1 teaspoon cinnamon, PLUS more to decorate
- 1 cup (100 grams) shredded coconut
- ¾ cup (180 ml) maple syrup
- ½ cup (125 ml) vegetable oil (I used olive oil but coconut oil, melted would be lovely too)
- 1 teaspoon vanilla bean paste
- 1 apple, grated PLUS 1 apple, thinly sliced to decorate
- Preheat oven to 180 degrees celsius (350F). Line a cookie tray with baking paper and set aside. Place the flour, almond meal, cinnamon and coconut into a large bowl and mix to combine. Add the maple syrup, vegetable oil, vanilla bean paste and grated apple and mix to combine. Take approx. half cup amounts of the mixture, shape into patties and place onto the prepared trays (space the cookies evenly apart – leaving 2-3 centimetres in between each cookie). Nestle a slice of apple onto each cookie, and dust with a little cinnamon. Bake for 15-18 minutes or until golden and crisp. Allow to cool slightly before placing the cookies on a wire rack to cool completely. Enjoy x
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