Three and a half years ago, I was stressed out, half crazed and completely famished due to first time motherhood. I was more worried about keeping my son fed than feeding myself, as most new mothers are. I just couldn’t find the time or energy to cook anything for myself during the day and I was losing weight far too fast, according to my family.
So, one day, when Miles was about two months old, my sister came to visit (and to fatten me up). She baked and cooked and baked some more, until my freezer and refrigerator were filled with yummy, nutritious foods. The most important aspect of these foods where that they could be defrosted quickly and eaten on the run. My favorite of all was the fruit and nut breakfast bread. She’d made a double batch, so that I would have plenty to last me until I had time to start cooking for myself. Well, breakfast bread soon turned into snack bread, lunch bread and running out the door bread. After my sister’s bread was gone, I started baking my own.
Over the years, the bread recipe has morphed into breakfast cookies that the whole family loves. Now, after the birth of my second son, Juniper, I bake them on the weekends to enjoy during the week. They are HUGE, so it’s easy to see why they are called breakfast cookies. I hope that you love them as much as we do. Enjoy!
1 cup honey
2 eggs
1 cup milk
1/3 cup melted butter
1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour
1/2 milled flax seeds
1 cup old fashioned oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups fruit (dried and/or pureed) -In this batch I used apple sauce and chopped dates.
1 cup chopped nuts or seeds – I chose raw unsalted pumpkin seeds for these
Preheat oven to 350 degrees. Blend together dry ingredients in large bowl. Blend together all wet ingredients in small bowl. Combine wet and dry ingredients with a spoon, not a mixer, in large bowl. Fold in fruit and nuts. With a large serving spoon, spoon batter on to a greased or parchment paper lined cookie sheet. Bake for 20 minutes.
