The ingredients in this cookie are very straightforward, and add-ins are flexible to what you have on hand (even simpler than my zucchini oat breakfast cookies). The base of the cookie is:

• 2 bananas
• ¼ to ⅓ cup pumpkin puree
• 1 cups instant oats + 1 cup oat flour (you can make this in a blender!)
• 1 teaspoon oil (optional)
• Baking soda
• Pinch of salt
• Add-ins: spices, nuts

That's it!! I added in chopped pecans and almonds for a bit of crunch, and cinnamon and fresh nutmeg for fall flavors. Read on for the full recipe!

Print

Banana Pumpkin Breakfast Cookies

One-bowl recipe for gluten free, vegan and refined sugar free breakfast cookies, made with wholesome, oats, banana and leftover pumpkin puree.

Course Breakfast

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4

Ingredients

• 2 cups instant oats rolled oats would work too
• 2 bananas
• ½ teaspoon baking soda
• 1 pinch salt
• ¼ cup pumpkin puree*
• 1 teaspoon avocado oil
• ½ cup chopped nuts optional
• 1 teaspoon cinnamon
• ½ teaspoon fresh grated nutmeg

Instructions

• Heat oven to 350F and line a baking sheet with parchment paper. Set aside.
• In a medium bowl, mash the bananas with a fork until even. Add in the baking soda, salt, cinnamon and nutmeg (if using), pumpkin puree and oil.
• Blend or food process 1 cup of the oats in a blender, coffee grinder or food processor. This will be your oat flour!
• Add the remaining 1 cup instant oats and 1 cup oat flour to the bowl with the wed mixture. Mix to combine, then fold in the nuts.
• Using a cookie scoop or rounded tablespoon, portion cookies onto baking sheet. Bake for 15 minutes, or until lightly browned. Let cool slightly, and then enjoy!!

Notes

*You can use more or less pumpkin puree depending on how much you have leftover, but you'll likely have to add more oats or oat flour to compensate for the extra liquid.

 

I recommend storing any leftovers in the fridge or freezer and reheating in the microwave as necessary!

Let me know if you make these, and enjoy!!

The post Banana Pumpkin Breakfast Cookies appeared first on French Pressed Kitchen.

Who would’ve thought we’d want something this frosty and cold in early March…it’s still winter after all. Except here in D.C. the weather has been seasonably warm! No wonder the cherry blossoms are coming early this year.

Pedro and I were initially going to go out for biscuits of his birthday this week(because those are his favorite breakfast food, smart man), but after feeling a bit too full the night before we opted for something lighter, but still special enough for a birthday. If you haven't heard of "nice cream," it's basically a thicker form of a smoothie, but made with enough banana to make it hella creamy. You need a good amount so it blends well - if you're not big on banana flavor like me, make sure you freeze your bananas early when they're yellow (before black spots; after black spots, just wait for banana bread!!).

This batch of turned out soooo fluffy and light – true ice cream consistency. I *think* it’s because I put two more bananas in the freezer the night before (well, I asked Pedro to :D) so the next morning they were semi frozen, not too hard. Having it split up into chunks was also helpful (think medium banana cut in fourths).

To start, I threw about 4 tablespoons of almond milk and 3 bananas in the blender and turned it on CRUSH. I eyeballed the liquid and wasn’t sure how much I’d need, but have found that it really depends on the bananas! This time I didn’t need much but previously I’ve had to put more to get the bananas to blend. Once it looked nice and creamy (1-2 minutes), I added in some Vital Proteins Collagen and then the showstopper, blackberries!!

BOOM looks like ice cream:

And what a pretty color!  This was a perfect complement to the bananas and gave a little glimpse of summer berries to come.

Ah yes, bowl zen. Of course, we also topped with all the things, because, you know, YOLO. Purely Elizabeth granola (a favorite, gotta try 'em all), chia seeds, hemp seeds and coconut. A perfect breakfast if you’re looking for something on the sweet side but not too heavy.

If you try it out, let me know how it turns out :).

Print

Banana Blackberry Nice Cream

"Nice cream" is the perfect way to use up frozen bananas and/or other fruit, and have a satisfying treat.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2 bowls

Author Andrea @ French Pressed Kitchen

Ingredients

• 3 bananas frozen in small chunks
• 1 handful blackberries
• 4-6 Tablespoons milk almond or regular
• 2 scoops collagen peptides optional

Instructions

• Add milk and bananas to a food processor or blender. Blend until creamy! This may take a few pulses and adding in some more milk if the banana mixture looks too thick.
• Add in the collagen if using and blackberries. Continue blending until thoroughly mixed.
• Top with all the things! Granola, seeds, and coconut are some of my favorites for smoothies.

Any other nice cream ideas out there?! Let me know if you have inspirational flavors, and in the meantime, bon appétit!

The post Banana Blackberry Nice Cream appeared first on French Pressed Kitchen.