6.06.2014

foodie fridays

[image/recipe via Cooking Light]
I love a good grab-and-go breakfast treat. It's not always possible to get out the pots and pans, and create a delicious breakfast feast. I wish I could make pancakes or eggs benedict every day (or at all), but it's just not plausible, especially for a working girl.

These Breakfast Fig and Nut "Cookies" by Cooking Light are ideal for me. I would probably throw in some fruit or a to-go carton of yogurt to add a little more substance to my morning. But really...who doesn't love cookies for breakfast?

Ingredients:
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1/4 cup finely chopped dried figs
  • 1/4 cup sweetened dried cranberries
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup whole wheat flour (about 2 1/3 ounces)
  • 1/2 cup unprocessed bran (about 1 ounce)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 cup sliced almonds
  • 2 teaspoons granulated sugar 
Preparation:
Preheat oven to 350°.
Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.



 



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