After the zillionth time of eating all of Lucy’s toddler cookies, I realized I probably needed some healthy cookies of my own. If I can grab a cookie for breakfast, and save time usually spent making oatmeal, eggs, or even something as simple as toast, my mornings are so much more enjoyable! The cookies I had been making for Lucy had peanut butter in them, but I wanted to try a recipe with almond and cherries instead. I loved both recipes, but man, you put cherries in something? And it’s bound to be a favorite of mine.

Check out the recipe below to make your own low-sugar, gluten-free breakfast cookies. If you don’t like cherries or almonds, you can sub raisins and peanut butter instead! If you aren’t concerned about gluten, then use regular oats and whole grain flour. Either way- they’re a tasty and healthy way to start the morning! (Nutritional information is also listed below.)

Gluten-Free Almond Cherry Breakfast Cookies

2014-03-26 13:24:32

Yields 18

A delicious, guilt-free and easy start to your morning!

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229 calories

32 g

21 g

9 g

8 g

1 g

81 g

150 g

7 g

0 g

6 g

Nutrition Facts

Serving Size

81g

Yields

18

Amount Per Serving

Calories 229

Calories from Fat 73

% Daily Value *

Total Fat 9g

13%

Saturated Fat 1g

5%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 21mg

7%

Sodium 150mg

6%

Total Carbohydrates 32g

11%

Dietary Fiber 5g

19%

Sugars 7g

Protein 8g

Vitamin A

2%

Vitamin C

3%

Calcium

6%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2 bananas
2. 2/3 cup almond butter
3. 2/3 cup apple sauce (don't use chunky apple sauce)
4. 2 eggs
5. 1/4 cup raw sugar
6. 1 teaspoon vanilla extract
7. 1/4 teaspoon of almond extract
8. 2 2/3 cups gluten-free oats
9. 1 1/3 cups sorghum flour
10. 2 teaspoons baking soda
11. 3/4 cup dried cherries
12. 1/4 cup sliced almonds

Instructions

1. Preheat oven to 350 degrees.
2. Mix all wet ingredients in a large bowl. In a separate bowl, combine the baking soda with the flour and then add the oats. Chop the dried cherries into small and medium sized pieces, and add along with the flour mixture to the wet ingredients. Mix until just combined.
3. Drop the cookies onto a cookie sheet covered in parchment paper or cooking spray. These won't really grow much, so don't worry about leaving much space in between. I made my cookies on the larger size, making 18 cookies altogether. Top the cookie drops with sliced almonds, and then flatten and shape with a spatula.
4. Bake for 10-12 minutes, or until a toothpick comes out clean.

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calories

229

fat

9g

protein

8g

carbs

32g

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Making Nice in the Midwest https://makingniceinthemidwest.com/

Almonds are arguably full of healthier fats and better cholesterol than peanut butter, which is why I wanted to try almond cookies in place of the peanut butter ones I had been making. If you’re not afraid of the deliciousness of peanut butter, you should try this recipe with peanut butter instead- it’s super delicious! But these almond breakfast cookies are hearty, a bit dense, and full of natural sources for what your body needs to start the day. Each cookie had about 200 glorious calories, 32 carbs, 8 grams of healthy fat, 9 grams of protein, 56 grams of sodium, 11 grams of sugar, and lots of fiber. You can cut down on some of the sodium (and dollars) by making your own almond butter and apple sauce- it’s a great weekend activity!

I imagine these cookies would keep for about a week on the counter, but they’re pretty moist, so if you want to keep them around longer than that, keep them refrigerated or frozen. You might want to keep them in the freezer just to stop yourself from eating them all!

The sweet burst of juice from a cute little clementine almost makes this rough winter worth it. For without winter, we wouldn’t have citrus season! Before we say goodbye to clementines for a while, I wanted to share with you the fresh citrus martini recipe I’ve been developing in my kitchen.

Recently I was surprised to find myself enjoying gin, which I had only welcomed into my bar cabinet for the sake of my friends. But what happens when the vodka unexpectedly runs out? You turn to gin. And well, now I get it. A vodka martini just doesn’t have the same sense of sophistication as one made with gin. While I’m certainly not ignoring gin’s existence any more, I still can’t tolerate too much herbal notes in my adult beverages, so I thought I’d balance out a gin martini with the juice of a sweet clementine. I’ll be honest, I only threw in the bitters because I had just ordered the bottle, and wanted to see how it tied in with the gin and vermouth. Well, folks. I think we have a winner!

• 2-3 oz gin
• 1 oz sweet vermouth
• splash of orange bitters (I used this kind.)
• 2-3 clementines
• 2 ice cubes

Using a citrus reamer, squeeze the juice from two clementines into the cocktail shaker over two ice cubes. If you want your martini to be less strong, use 3 clementines. Add a three ounces of gin (or two if you prefer a less strong martini), one ounce of vermouth, and splash of orange bitters. Cover the cocktail shaker and shake vigorously until the ice is almost gone. Pour through a mesh strainer into your glass.

Garnish the drink with two floating slices of the clementine. The thinner the slices, the less obtrusive the garnish.

This drink really hits the spot that starts to itch this time of year- you know the one. Where you’re dying for the freshness of Spring… You’re staring through the frigid windows at the sun pretending it’s actually warm out there. And the biggest burst of warmth you get inside is from the shipment of clementines that arrived from Florida. It’s okay. Spring’s almost here. But in the meantime, we have the clementini! 

If you think I’ve developed an unhealthy obsession with chocolate + cherries recently, you’re probably right. But if there’s ever a time for chocolate cherry donuts and chocolate cherry dessert martinis, that time is almost here! Whether you’re celebrating Valentine’s Day with friends or beau, a delicious and potent dessert martini is definitely in order. Indulge a little, why don’t ya!

I created this chocolate martini to resemble the chocolate cherry cordial candies I used to enjoy sneaking from my Grandpa’s stash that he kept year round in Grandma’s pantry. I’m pretty sure he knew what was going on behind closed kitchen doors, but the thrill of climbing up the stool to sneak a delicious cherry candy was about as great as the crunch of its chocolate shell and then the oozing cream and cherry center. Oh man. Queen Anne, ya done good. This chocolate cherry cordial martini tastes exactly like a liquid version of the classic treat- I was really blown away by how similar they are, actually. The beginning part of the drink is a rich and creamy chocolate, and as you sip, you reach the creamy cherry bottom and finish with the crunch of the skewered cherry garnish. It’s the most amazing martini I’ve ever tasted. But, uh… let’s not talk about the calories, okay? Okay. Check out the recipe below!

• 3 oz Homemade Chocolate Liqueur (or sub 2 oz vodka + 1 oz chocolate syrup)
• 2 oz Half & Half (divided)
• 1 oz Vanilla Vodka
• 1 oz Grenadine or Cherry Juice
• 2 Ice Cubes
• Two Cherries
• Swizzle Stick or Drink Skewer
• Martini glass
• Cocktail Shaker
• Jigger (for measuring liquids)
• optional: Cocoa Powder (for dusting)

Pour one ounce of grenadine syrup, 1 ounce of half and half, and one ounce of vanilla vodka into the bottom of the martini glass. Stir with to combine. Then, in a cocktail shaker filled with two ice cubes, add three ounces of homemade chocolate liqueur (or two ounces of vodka plus one ounce of chocolate syrup) along with one ounce of half and half. Shake until the cocktail shaker is frosty and too cold to handle. Then, slowly pour its contents over the liquid that’s already in the martini glass, aiming for the slanted edge of the glass, not the center of the martini. You don’t want the top and bottom halves to mix.

Finish the drink with a light dusting of cocoa powder and skewered cherries.

I chose to remove the pits of my cherries and skewer them upside-down, so that the closed side of the cherry faced the top. You can add as many cherries as you want, but I think two looks the prettiest for one drink. You don’t have to pit the cherries, but when you’re looking glamorous drinking a martini, you probably don’t want to awkwardly spit out a cherry pit! If you don’t have fresh cherries on hand. you can always used canned cherries or maraschino cherries as well.

If you prefer a bit stronger and less decadent of a martini, add vanilla vodka instead of half and half to the top portion of the drink. But I do recommend that you make this drink with my chocolate liqueur recipe, because it’s pretty stinkin’ delicious and thick compared to the stuff you can get at the store!