Healthy Gluten Free Breakfast Cookie Recipe

Breakfast balls: brown rice, chia seeds, cashews, coconut, dried fruit

Breakfast cookies are balanced Ayurvedically with all six tastes: sweet, sour, salty, pungent, bitter and astringent.

Sweet taste dominates, with the rice, dried fruit, cashews & coconut. Lime juice, cinnamon, ginger, salt, & chia seeds round things out.

Total Prep Time: 30 Minutes

Yield: 10 Servings of 3 - 4 cookies

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients:

• 1 1/2 cups cooked brown rice
• 1 cup ground cashews
• 3 Tbsp chia seeds
• 1/3 cup water
• 2 Tbsp lemon juice
• 1/2 cup dried shredded coconut (unsweetened)
• 1 cup raisins
• 1 cup pitted dates, chopped fine
• 1 tsp ground cinnamon - 2 tsp if you really like cinnamon
• 1/2 tsp or more ground ginger
• 1/2 tsp nutmeg or allspice
• 1/2 tsp salt
• 1/2 cup more coconut for rolling the balls

Directions:

1. Soak the chia seeds for 15 minutes in the 1/3 cup water + 2 Tbsp lemon juice - they'll form a gelatinous mass. Stir well to remove any lumps
2. Grind the cashews in a blender, spice grinder, or food processor until finely ground
3. If you can't grind the cashews, use 1/2 cup cashew butter + 1/2 cup finely chopped cashews
4. Combine all ingredients in a food processor to form a loose ball
5. If you don't have a food processor, chop and mix everything well by hand, mashing it all together with your hands, especially the rice, which should be a sticky mass
6. Form into balls, 1 1/4 to 1 1/2 inches in diameter
7. Roll the balls in coconut as they are formed
8. Place in a flat, shallow container, and store tightly covered in the fridge

Faster method of forming the cookies: form into a 1 1/2 inch roll, roll in coconut, chill, and cut into 1 inch slices

Comments:

"I made these, they are too good, I ate way too many of them!" - Jennifer H.

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