Jump to the recipe for Plantain Chia Seed Breakfast Cookies…
I don’t know about you, but I am so ready for 2019. Last year was so crazy with change, I think I’m ready for a little more mellow! I was out hiking last night with my husband’s search and rescue group and talking with Nancy, also one of my readers, about plans for this next year. Although, I have some pretty exciting things in the works, there is part of me that just wants to stay close to home and live at a slower pace. Maybe do less with more intention?
I’m not sure how that will work out but I’m thinking of taking some time to list out my priorities for daily life and keep it to a short list. I recently read a simple article on Psychology Today about slowing life down and they shared four key ideas:
- Do Less
- Do More Self Care
- Do Something You Enjoy
- Do More “Being” And Less “Doing”
My list of priorities is going to reflect these four concepts, some I am really good at and some take quite a bit of intention (the do less one for sure). How about you? What pace to you plan to take life this year? Let me know in the comments below…
#plantain #egg #chiaseeds #coconutflakes #datepaste #almondflour #cinnamon #vanilla #bakingsoda #pecans
This last month or two has been all about convenience and making foods that I can keep on hand or throw in the cooler for road trips and hikes. My meal prep time has been almost nil so anything I can make quickly that will be portable for the week took precedent.
I took some of these delicious Plantain Chia Seed breakfast cookies up to Avalanche Mountain with me on New Year’s Eve and they were in my cooler on our annual road trip to the Washington Coast for thanksgiving. I usually have these ingredients in the pantry and they come together fast without a lot of fuss.
Some times I have used a somewhat ripe plantain, sometimes one that was still a bit starchy and one time my husband was asking me when I was going to throw that black shriveled up thing away! The more ripe of a plantain you use, the more cake like and soft the cookie will be. You can see the difference in the pictures I took, the Avalanche Mountain ones being the most ripe. All are good but if you use one that hasn’t turned all the way yellow yet, expect a more starchy flavor.
This recipe started out over on Create Delicious, and I modified it just a tad with the date paste because I find it much easier to use and it blends into recipes better. You can find out more about date paste on my Perfect Date post. If you don’t have an ethnic store near you, you can use medjool dates. Just make sure they are fresh and soft.
Toss the ingredients into the food processor to blend well. I use an ice cream scoop to arrange them on the baking sheet, then shape them a bit. The more ripe your plantain, the more gooey your dough will be.
I usually end up with about 8 good sized cookies and two of them make a nice light meal. I might add some carrots or a hard boiled egg if I’m in need of more sustenance. I like to store them in canning jars and they will keep on the counter about a week and longer in the fridge.
I encourage you to give these hearty breakfast cookies a try on your next outdoor adventure, or simply when you need to eat something nutritious but don’t have time to prepare a full meal. Preparing food in advance is one way to simplify your daily routine!
Plantain Chia Seed Breakfast Cookies
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Course: Breakfast, Snack
Cuisine: Gluten Free, No Dehydrator Needed, Paleo, Vegetarian, Whole Food
Servings: 8 cookies
Ingredients
- 1 medium ripe plantain peeled and sliced
- 1 egg
- 2 tablespoons chia seeds
- 1/4 cup unsweetened coconut flakes – 1/4 cup
- 1/4 cup date paste or 4 medjool dates pitted and chopped
- 1/2 cup almond flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- pinch baking soda
- 1/3 cup raw pecans chopped
Instructions
- Line a medium-sized baking sheet with silpat or parchment paper.
- Add the plantain, egg, chia, coconut, cinnamon, vanilla and date paste to the food processor and process until smooth.
- Add the almond flour and pecans and pulse until incorporated.
- Drop the batter by tablespoonfuls or scoop (roughly 1/8 cup) onto the lined baking sheet and flatten into a cookie shape with the back of a spoon.
- Bake for 10-12 minutes until they begin to brown on the edges.
- Remove and let cool on a drying rack, then store in an airtight container.
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