Zucharrot Breakfast Cookie

---

---

 

I recently made a trip out to our community garden where we have a small garden plot shared with about 12 other people. Much to my surprise I needed to tend my garden!! I am pretty laid back when it comes to gardening and mostly let mother nature do her  thing, so the fact that plants were not only surviving but thriving was the most pleasant shock lol! I have to say, the thing that surprised me the most was when I went to check on a couple sprouts I saw coming up…

I remembered putting in some carrot seeds late in the season, just because we had some extra space and I was curious to see if carrots would still come so late in the game. Well wouldn’t you know, what’s up doc,  those wascally wittle seeds weally came thwough as I pulled 3 Bugs Bunny-worthy carrots from the soil! Mmm, they just look so cute with their lush green tops and they’re so sweet and crisp!  I also found a zucchini in the garden and I thought that would be a good combo for a healthy breakfast cookie! With school jumping off soon for lot’s of you and your kids I thought this would be the perfect recipe to kick-start your morning and carry you through the day in a healthful way with whole grains, veggies, and sans refined sugar! Bon appetite!

Zucharrot Breakfast Cookie

by House of Harvest

Makes 24 cookies

Wet Ingredients:

~1 egg, beaten

~1/2  cup finely shredded carrots

~1/2 cup finely shredded zucchini (wring dry)

~1/2 cup maple syrup

~1/3 cup unrefined sugar (I used sucanat)

~1/4 cup canola oil

~1 tsp. vanilla extract

Dry Ingredients:

~1 1/4 cup white whole wheat flour

~1/2 cup ground flax

~1/2 cup rolled oats

~1 tsp. cinnamon

~1/2 tsp. baking soda

~1/2 tsp. baking powder

~1/4 tsp. sea salt

~1 cup dried cranberries

Directions:

~Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

~In a large bowl, gently beat the egg. Add in the rest of the wet ingredients and mix well; set aside

~In a medium bowl, combine the dry ingredients and whisk lightly until mixed well.  Adding the cranberries to the dry ingredients will help suspend them in the cookies, ensuring they don’t fall to the bottom

~Add the dry ingredients to the wet ingredients and mix, but make sure not to over-mix.

~This batter will be wet. You can pop it in the fridge for a bit, but I find the best way to avoid sticky fingers is to keep a small bowl of water next to your mixing bowl and wet your hands and fingers each time you form the dough into a cookie.

~Roll the batter into heaping tablespoon-sized balls and space evenly on your parchment lined baking sheet.

~Bake 12 minutes or until edges turn golden brown.

Enjoy!