When I tell people we cook plant-based in our home, we often get a lot of questions about what we eat. To be honest, breakfast, lunch and dinners are pretty easy, but I'm a snacker. I really like to eat little snacks throughout the day and sometimes I want something more than a handful of nuts or pita and hummus. Although I do LOVE pita and hummus. My Grandma Joyce's hummus recipe will be coming soon!
These Gluten-Free Vegan Breakfast Cookies from Minimalist Baker are SO delicious. We've been making them for years. They're great for a quick on the go breakfast or if you're looking for a little pick me up in the afternoon. I really like drinking them with green tea. :)
The main ingredients are bananas, oats, and peanut butter and the only "unusual ingredient" is a flax egg, which is a common vegan baking substitute for eggs. Flax eggs sound scary, but they're really easy to make! Just mix 1 Tablespoon of flaxseed meal with 2 1/2 Tablespoons of water and you're good to go!
The recipe also calls for oat flour and almond meal. You can buy both of these at the grocery store, but you also can make them really easily at home. Just put old fashioned rolled outs in the food processor and blend it on up and you've got oat flour! That's also how you make almond meal. Put raw natural almonds in the food processor and voila! You've got almond meal!