Busy Breakfast Cookies


Anyone who claims that they never, ever leave the house in the morning without first enjoying a wholesome breakfast is either wearing their superhero cape under their regular-person work clothes or is lying.  Of this, I am completely convinced.  In many homes, if everyone makes it out the door with brushed teeth and two shoes, that’s a victory.  Breakfast?  That’s a bonus…

…but not anymore!  This recipe is fast and easy, tastes great, freezes well, and offers a complete, portable, low sugar, high fiber breakfast.  Tomorrow morning, grab one or two of these as you race out the door.  Have a great day!

picture365Ingredients (makes 16 large cookies)

1 cup whole wheat flour

2/3 cup whole oats

1/2 cup high fiber breakfast cereal

1/3 cup raisins

picture3671/4 cup chopped dried apples

1 tablespoon quinoa

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon allspice

1/4 teaspoon cardamom

2 tablespoons softened butter

2 tablespoons canola oil

1 tablespoon blackstrap molasses

1/3 cup sugar

1 egg

1/3 cup all natural applesauce

1 teaspoon almond extract


Step 1) Combine first 11 ingredients (all dry ingredients except sugar) in a large mixing bowl.  Blend well.

Step 2) Combine last 7 ingredients (all wet ingredients plus sugar) in a small mixing bowl.  Blend well, and add to dry ingredients.  Stir until picture371just combined.

Step 3) Drop heaping tablespoons of cookie dough onto baking sheets lined with parchment paper.

Step 4) Bake in preheated, 350 degree oven for 12 minutes.  Cool on a wire rack.  Parchment paper may be reused once or twice before discarding.  Enjoy!

Five-Spice Blueberry Muffins

(Psst!  Have you checked out the Whimsy page lately?)

picture071Muffins have an unfair reputation in the realm of healthy eating.  Not all muffins fall into the “may as well eat a jumbo chocolate éclair” category.  In fact, muffins can be high in fiber, low in fat, AND delicious.

There are two tricks to this recipe.  First, use all natural applesauce.  If you’re buying applesauce at the market, read the ingredients.  If you see sugar, corn syrup, or anything weird, put it back.  Apples are sweet enough to make delicious sauce all on their own.  Trust me.  I turned four bushels of apples into sauce this past year, using one ingredient… apples.  Second, invest in a small jar of Chinese five-spice powder.  For just a few dollars, you will be able to add the delightful combination of cinnamon, star anise, anise seed, ginger, and cloves to your baked goods for many months.  A little goes a long way!


1 cup white flour

1/3 cup whole wheat flour

3/4 cup oats

1/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon Chinese five-spice powder

1 egg, beaten

3/4 cup skim milk

1/4 cup applesauce

3/4 cup blueberries (fresh or frozen)



Step 1) Line a dozen standard size muffin cups with foil liners (preferable), or grease the muffin cups well.  Do not use paper liners, as they will stick.  Set aside.

Step 2) Combine all dry ingredients and mix well.

Step 3) Combine egg, milk, and applesauce in a separate bowl and mix well.

Step 4) Add wet ingredients to dry ingredients and stir until moistened.  Don’t get carried away… it’s OK if the batter is a little bit lumpy!

Step 5) Gently fold in blueberries.  Save a dozen blueberries for the next step.

Step 6) Fill muffin liners or muffin cups 2/3 full.  Place one blueberry on the top of each scoop of batter.

Step 7) Bake at 400 degrees for 18 – 20 minutes or until golden brown.  Cool for a few minutes, and enjoy!