Shauna Niequist writes on the importance of experiencing and encouraging community around the table in Bread & Wine. I assumed the recipes sprinkled throughout the book wouldn’t align with my current food restrictions (I no longer eat gluten-free). You can’t imagine my excitement when I realized Shauna’s family eats primarily gluten-free.
I find it easy to omit/substitute dairy, but converting a fully gluten based recipe to gluten-free isn’t quite the same. I finished reading with a long grocery list ready to tackle many of the dishes!
The first recipe I recreated were Shauna’s breakfast cookies, which are essentially granola in cookie form. These breakfast cookies are a bit crumbly so once cooled, I stored half in my fridge and the rest in the freezer. On busy mornings I take a few cookies with me for breakfast or as a midmorning snack!
The best part? No refined sugar (you could even leave out the chocolate chips if that is your thing 😉 ). I love the simplicity of no-bake cookies, but a lot of sugar is usually involved in those recipes. With the addition of bananas, my sweet tooth is satisfied without any added sugar.
Shauna Niequist’s Breakfast Cookies
3 large bananas, mashed
1/4 coconut oil, warmed
1 teaspoon vanilla
2 cups rolled oats (check if they are certified GF)
2/3 cup almond meal
1/2 teaspoon sea salt
1 teaspoon baking powder
2/3 cup shredded coconut
1/2 cup chopped walnuts (or nut combination of choice, I’ve used almonds and pecans). (I threw in some chopped dried cherries this last time for fun.)
1/4 cup chocolate chips
Add coconut oil and vanilla to the mashed banana. Slowly incorporate the ingredients with the add-ins last (chocolate chips, nuts and/or fruit).
Bake at 350 for 14-16 minutes. Cool. Enjoy!