Tasty Tuesday

Here is a great recipe that you can make ahead and it will make a great breakfast!  No processed sugar, gluten free and yummy!



Ingredients
2 cups gluten ­free certified old fashioned oats
1 1/4 cups oat flour (blended from 1­1/2 cups gluten ­free certified old fashioned oats)
1/4 cup ground flaxseed
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 cup mashed very ripe banana (about 1 large banana)
1/2 cup unsweetened applesauce
1/4 cup honey
1/4 cup coconut oil, melted
1/4 cup milk (any kind, I used almond milk)
2 Tablespoons real maple syrup
1 cup finely grated carrots (about 2 large carrots)
1/2 cup finely chopped pecans
Directions
1. Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment
paper and set aside.
2. Add oats, oat flour, flaxseed, cinnamon, baking soda, and salt to a large bowl then
mix to combine. Add mashed banana, applesauce, honey, coconut oil, milk, and
maple syrup to another bowl then mix until combined. Add wet ingredients to dry
ingredients then mix, and then add grated carrots and chopped pecans then mix until
combined.
3. Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then
wet hand with water and press down to flatten slightly (cookies will not spread.) Bake
for 8­-10 minutes, or until light golden brown. Cool completely then store in an airtight
container in the fridge for 3-­4 days, or wrap individually in plastic wrap then freeze in
a freezer bag. Remove from plastic wrap then wrap in a paper towel and microwave
for 20­-30 seconds to thaw.