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Call Today: (714) 401-8707

Request An Appointment

Fill out the form below and we will contact you as soon as possible.

  • *Do not submit any Personal Health Information (PHI) on the form. Please contact our office to discuss your personal health concerns.
  • This document is for internal assessment only. You acknowledge that no patient-practitioner relationship has been established by submitting this document or providing any information through this website. If you have or suspect that you have a medical problem or condition, please speak with a qualified healthcare professional. If you think you are experiencing a healthcare emergency, you should call 911 or call for emergency services immediately.

Healthy Breakfast Cookie

Ingredients

1 banana

1 cup almond butter

1/3 cup honey

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 cup unsweetened and finely shredded coconut

1/3 cup coarsely chopped sunflower seeds

½ teaspoon baking soda

¼ teaspoon sea salt

1/3 cup raisins (optional)

 

Instructions

1. Preheat oven to 350° F. Line two cookie sheets with parchment paper and set aside.

2. In a large bowl, mash banana with a fork, add in almond butter, honey, vanilla, and cinnamon.

3. In a small bowl, combine shredded coconut, sunflower seeds, baking soda, and salt.

4. Stir the dry ingredients into the banana almond butter mixture. If desired, fold in raisins or other dried fruit of choice.

5. Using a ¼ cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal spatula dipped in water, flatten and spread each mound of dough to a 2 ¾ inch round, about ½ inch thick.

6. Bake one sheet at a time for 14-16 minutes, or until browned. Transfer to wire racks to cool completely.

7. Store in the refrigerator inside an airtight container for up to 4 days or freeze for up to 2 months; thaw before serving.

 

Serves 8

Inspired by Laura Fuentes

Susan Pugach

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