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!

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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.

I've been traveling quite a bit this winter so my posts have dropped off a bit. Doesn't mean the cooking has stopped! I got right back to it for Christmas, making these chocolate chip hazelnut biscotti, as requested by my mom.

In search of the perfect recipe

I searched around quite a bit for a recipe that I was happy with, but eventually landed on this one from Smitten Kitchen. I liked that it was naturally dairy free (no butter needed) and had espresso powder! I made a few updates, namely adding in a few different flours (hazelnut + white whole wheat flour) and adding in some chocolate chips in place of hazelnuts. And forgetting the egg wash (oops). They turned out great, and so perfect to pair with coffee! Hope you'll try them out - get creative with add-ins. I think walnuts or almonds would also be great, and a white chocolate drizzle would be very pretty as well. Recipe below.

Baking Notes

The dough looks and feels very sticky, but if you wet your hands a bit and portion out the dough in a bit of flour you should be able to shape it just fine into a couple of logs. The term "rolling" doesn't really apply here - I kind of plop mounds of dough in a line and then shape into a long rectangle. The logs really don't need to be perfect;as long as they have a somewhat uniform shape to them then they will bake well. See below for mine!

Once you bake the first log and let it cool for a few minutes, the baked "log" will be easy to cut. Slice it as thinly as you'd like - the more the merrier in my opinion! After laying out the biscotti back on the same pan, they'll be ready for their second bake. After the second bake, let cool, then top with whatever you like - I did a simple melted chocolate drizzle and added on holiday themed sprinkles!

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Chocolate Chip Hazelnut Biscotti

This recipe is adapted slightly from Smitten Kitchen. It makes about 50 biscotti, depending on how small you slice the cookies.

Author Andrea | French Pressed Kitchen

Ingredients

• ½ cup hazelnuts chopped
• ⅓ cup semi-sweet chocolate chips
• ⅓ cup mini chocolate chips
• ¼ cup hazelnut flour meal
• 2 ¼ cups white whole wheat flour all-purpose works too, or a mix
• ½ cup cocoa powder good cocoa is great, but I used Hershey’s here
• 1 Tablespoon espresso powder
• Pinch of salt
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 4 large eggs
• 1 ⅓ cups sugar

Instructions

• Preheat oven to 350F.
• Whisk together (or sift) the flour, cocoa, espresso powder, salt, baking soda and baking powder together in a medium sized bowl and set aside.
• Beat eggs lightly in mixing bowl with whisk or in an electric mixer. Beat in the sugar until just blended.
• Stir in the flour mixture until the dough just comes together (don’t over mix). Fold in the nuts and chocolate chips until just combined. If the dough looks too dry, add a few drops of water to make everything come together (this may depend on your flour).
• Divide the dough in half and place one portion on a lightly floured work surface (I used parchment paper and dusted it lightly with flour). Wet hands slightly, then pat the dough into a flattened log shape, about 12 inches long and 4 inches wide. Repeat with second half of dough (you can cook them side by side on a large baking sheet). I like to dollop out the dough and just flatten with my hands since the dough isn’t “rollable”.
• Bake for 15-20 minutes or until firm to the touch. Remove the baked logs and let cool for about 5 minutes, then cut on an angle into ½ inch slices with a serrated knife. Once cut, lay the the cookies down on the cut side, then return to the oven for another 10-15 minutes or until crisp and dry.
• Let cool completely. If desired, melt some chocolate for a drizzle, or dip the ends in for an even more decadent treat!

Bon appetit!

The post Chocolate Chip Hazelnut Biscotti appeared first on French Pressed Kitchen.

Why you ask? Because look at how high that stacked up! I probably could've used more liquid to make it even more porridge-y, but was totally happy with how this layered up in my bowl.

What a way to start a short week! We were out of eggs (what?) so oatmeal was the next best choice for my still healing sore teeth. I had seen a cookie dough oatmeal post somewhere and was inspired by the use of coconut oil and nut butter in the batter - so that's what we have here! Also can we talk about oat bran? Thanks, Meghan, for reminding me to bring this back into my life. It's been too long! I used to loooove using oat bran because of how creamy it made my morning oats. I hadn't seen it in a while but I'm so glad it's back. #fiber.

I started this by stirring up the oat bran with almond milk.

Then, added in the peanut butter (almond butter, especially raw, would be awesome here too). I also threw in a teaspoon of coconut oil (healthy fats!), ground flax seed and a scoop of Vital Proteins Collagen Peptides for a little extra protein.

Then combined it all until it got a bit bubbly (this is faster than normal rolled oats) and topped it with all the things. You could definitely make this à la overnight oats and take it on the go. Working friends, I definitely recommend this is you are a fast in the morning person! Fill up on something delicious to hold you over to lunch (or mid morning coffee...).

BOOM that overhead though. Notice the chocolate chips cascading down. Um, yas. This definitely helped the physical / emotional healing process of the whole wisdom teeth thing.

Okay, enough about me - go try it and let me know how it turns out!! Have yourself a grand old breakfast.

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Chocolate Chip Cookie Oat Bran Porridge

Oatmeal gets a throwback to oat BRAN. Spice up your texture with the super creamy version of oatmeal. And feel like you're eating a cookie for breakfast, too.

Cook Time 5 minutes

Total Time 5 minutes

Servings 1 big bowl

Author Andrea @ French Pressed Kitchen

Ingredients

• ⅓ cup oat bran
• ¾ cup milk I used almond
• 1 teaspoon cinnamon
• 1 teaspoon coconut oil
• 1 Tablespoon nut butter
• 1 Tablespoon ground flaxseed
• 1 teaspoon coconut sugar optional
• 1 Tablespoon chocolate chips I probably used more!

Toppings

• More chocolate chips chia seeds, flax seeds, hemp, etc!

Instructions

• Mix the oat bran and milk in a small pot. Bring to a light boil on medium heat. This only took about 3-4 minutes for me, a bit faster than normal rolled oats.
• Once mixture starts to look creamy, add in the cinnamon, coconut oil, nut butter, ground flaxseed and coconut sugar (if using). Stir until well combined. If the mixture looks too thick, add a bit more milk to thin it out.
• Stir in a few chocolate chips at the very end just before serving, or save them all as a topping! I like them melted in a bit.
• Add the rest of the toppings and enjoy!

Bon appétit!

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