Breakfast is probably my favourite meal of the day. Well other than dessert it is. Yes, I could tell you that it is the most important meal of the day too. But I am not your mother and thus understand that it is not my place to tell you what you should and should not eat. Other than McDonalds. Please, pretty, pretty please do not eat at that dreaded place. Moving on.
Why, you might ask, is breakfast my favourite meal? What other time of day is it perfectly acceptable to eat something sweet as your “entree”? I will be the first to say that I have had a cinnamon bun for lunch. No, not for dessert at lunch, for my lunch. Come to think of it, I have eaten one for dinner too. But it’s only at breakfast that such choices are commonplace.
Consider breakfast cereal as another example. They are all sweet. Some even contain more sugar than most desserts! And even those that are not inherently sweet, say Rice Krispies or Shredded Wheat, what do you pour on them (other than milk)? Sugar. I have never heard of anyone sprinkling salt on their cereal. Although it seems like a funny April Fools joke. My mom poured orange juice on my cereal one April Fools when I was little. Wouldn’t recommend it, I suggest sticking to milk.
It actually makes me really curious how this came to be (not April Fools traditions, I’m back to talking about sweet breakfasts). Think about it; at breakfast you can opt for sweet or savoury but at lunch and dinner, options are almost solely savoury (other than dessert). Is it because lunch and dinner are larger meals that the main entree is composed of a savoury dish and you can finish off with something sweet? Or might it have to do with the fact that breakfast literally “breaks” your overnight “fast” so it’s ok to put some sugar in your system to get you going?
I don’t know the answer but let me tell you one thing; I am perfectly happy eating these vegan breakfast cookies first thing in the morning.
Wake and Bake Vegan Breakfast Cookies
Makes 8 cookies
1/4 cup applesauce
2 tbsp. almond butter
3/4 cup brown sugar
2 tbsp. ground flax seed
1 tsp. vanilla
3/4 cup all purpose flour
1/4 cup bran
1 cup rolled oats
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup shredded coconut
1/4 cup pumpkin seeds
1/4 cup raisins
1/4 cup vegan chocolate chips (or chopped chocolate)
1. Heat your oven to 350F and line 2 cookie sheets with parchment paper or a Silpat.
2. Mix together the applesauce, almond butter, brown sugar, ground flax seed and vanilla to form a paste.
3. Stir in the remaining ingredients until thoroughly combined.
4. Use a 1/4 cup measuring scoop to portion out the cookies (I did 4 per cookie sheet but they barely spread so you could probably fit all 8 onto one if you are feeling adventurous).
5. Bake at 350F for 12-13 minutes. Cool and enjoy!