Breakfast Bean Cookies Food

CLEAN BREAKFAST COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
• Whisk oats, pastry flour, flax meal, cinnamon, salt, and baking soda together in a large bowl. Stir honey, egg whites, almond butter, and vanilla extract into oats mixture until dough is well-blended; mix in chocolate chips. Scoop dough into 36 balls and place on prepared baking sheets.
• Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, lightly loosen each cookie from the baking sheet, and continue cooling on the baking sheets for another 10 minutes.

WHITE BEAN BREAKFAST PANCAKES

Steps:

• Drain navy beans (or cook up dry ones).
• Place beans, flax meal, and buttermilk in a blender or food processor. Blend until you have a creamy batter-like consistency. Remove to a large bowl.
• Whisk together egg yolks (preserving the whites) with the melted butter.
• Stir yolk/butter combination and egg whites, vanilla, almond extract, and sugar into the bean mixture.
• Combine flour, and baking powder, nutmeg, and oat bran.
• Add dry ingredients to wet ingredients, and whisk until just combined.
• Heat skillet and make just as you would pancakes.
• Serve up with maple syrup.

BLACK BEAN BREAKFAST BOWL

Steps:

• Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.
• Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.
• Divide warmed black beans between two bowls.
• Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.

BREAKFAST BEANS

Steps:

• Wash and strain the beans. Place the beans in a large bowl and cover with water. Stand overnight and then drain them. RInse under fresh cold water and drain the beans again.
• Heat the oil in a large saucepan, add the onion, garlic and bacan. Cook, stirring until the onion softens.
• Stir in the beans, sugar, syrup and mustard. Add undrained tomatoes and the water and then bring to the boil.
• Reduce heat and simmer, covered for about 2 hours or until the beans are tender.
• Uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
• Serve beans on toast, sprinkled with parsley.