Perfect on the go breakfast for adults and kids (school safe and nut-free!)
Here's a quick video of the recipe!
Cook / prep time: approx. 30 mins.
2 batches Chia eggs (2 Tbsp or 14 g chia seeds + 5 Tbsp or 60 ml water as original recipe is written)
1 medium to large ripe banana, mashed (1 banana yields ~1/2 cup mashed)
1/3 cup unsweetened applesauce
1/2 cup sunflower seed butter
1 tsp pure vanilla extract
2 tbsp coconut oil, melted
3 tbsp maple syrup
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch sea salt
2 cups gluten-free rolled oats
1/2 cup gluten-free oat flour (finely ground from gluten-free oats)
3 Tbsp chopped pumpkin seeds or sunflower seeds
1/2 cup dried blueberries
Preheat the oven to 350 degrees F (176 C).
In a large bowl, combine chia seed meal and water and let rest for 5 minutes to achieve "eggy" texture.
Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
Add sunflower seed butter, vanilla, melted coconut oil, maple syrup, baking powder, baking soda, and salt and whisk thoroughly.
Add oats and oat flour and mix well until just combined.
Add pumpkin seeds and dried blueberries and stir until just combined. Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet
Use a Tablespoon, small spoon, to scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won't expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries (optional) and press gently to adhere.
Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
Let rest on baking sheet for 3 minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.