Breakfast Cookie Recipe

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Wet Ingredients

1/2 cup chopped prunes or prune puree*

1/4 cup sweetener (such as maple, brown rice or agave syrups)

1/4 cup apple sauce

1/4 cup nut butter (such as almond, pumpkin seed or tahini)

1 Tbsp olive oil

1 egg or 1/2 ripe banana

1 tsp vanilla

Dry Ingredients

1 cup whole grain flour

1/2 cup psyllium

1/2 cup ground flax

2 tsp cinnamon

1/2 tsp sea salt

1 tsp baking powder

1/2 tsp baking soda

1/2 cup or more of nuts, seeds, trail mix, or chopped dried fruit

Place chopped prunes in a blender and just cover with boiling water. Let soak while you prepare the dry ingredients. Also, lightly oil a large baking sheet and preheat oven to 350.

Measure all dry ingredients into a large bowl and mix well. Measure all wet ingredients into the blender with the soaked prunes (do not drain), then liquify and stir into dry ingredients, combining well. Drop batter by the heaping tablespoon onto the greased cookie sheet and flatten just a bit with wet fingers or the back of a wet spoon. Bake for 15 minutes. Make sure you have a glass of water or cup of tea with each cookie. Makes about 20 cookies.

This recipe makes the cookies slightly crunchy on the outside. For a softer cookie (recommended for Vatas) double the amount of prune puree and apple sauce. This will make them almost muffin-like.

To make your own prune puree, soak chopped prunes in boiling water (enough to cover the prunes) for 15 minutes or longer. Make in larger quantities to use as a sweetener in baking, or as a spread for toast and quick breads! Use prepared prune puree in this recipe by skipping the part where you soak the chopped prunes in the blender, and instead just add the measured amount of puree into the blender along with the rest of the wet ingredients.

For Individual Doshas

Vatas use whole wheat, brown rice or quinoa flour; sweeten with brown rice syrup; replace half or all the psyllium with oats or more ground flax; soak the nuts, dried fruits or trail mix in boiling water for 10 minutes or more, then drain and add to the mix

Pittas use whole wheat, spelt or barley flour; sweeten with maple or brown rice syrup; choose almond butter; avoid walnuts, cashews, peanuts, pecans and sesame.

Kaphas use any whole grain flour except oat, rice and wheat; sweeten with fruit juice concentrate or additional prune puree; choose pumpkin or sunflower seed butters; replace half or all the psyllium with more ground flax; use dried fruits and/or pumpkin or sunflower seeds.

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