In the past 5 1/2 years of marriage, I've never made breakfast on weekdays.
There are a few reasons why, too. First, neither me nor Kyle enjoy breakfast right when we wake up. My perfect breakfast time is 9 a.m., after my coffee and three hours til lunchtime (which is also probably why I need an afternoon snack). Usually breakfast consists of oatmeal, granola bars, or English muffins with something yummy on the inside. Also, I like to sleep a little later, so why eat during those precious morning minutes when they could be spent sleeping?
But, as I've been often waking up at 5 a.m. to go running with Da Crew (story to be told at a later date) and Kyle is a Type 1 diabetic who needs a healthy breakfast before work, we have begun having breakfast.
This morning I made Apple Pumpkin Softies, and the vote was a hearty YES on these. They're light, not too sweet, and they pack well for a 9 a.m. second breakfast, lol!! Another benefit is that most of the ingredients, like the spices, flour, and eggs, are already on hand. The most time consuming part was shredding that dang apple. I should have used two, but as I was running behind this morning, I only used one. Also, they make a LOT, so I'm planning on having these tomorrow, too!
Apple Pumpkin Softies
2/3 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup regular rolled oats
1/4 cup toasted wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, lightly beaten
1 cup coarsely shredded apple (such as Granny Smith)
3/4 cup canned pumpkin
1/2 cup packed brown sugar
2 tablespoons vegetable oil
1/3 cup chopped pecans, toasted
1/4 cup dried cranberries
1. Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
2. In a large bowl, combine all-purpose flour, whole wheat flour, oats, wheat germ, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. In a medium bowl, combine egg, shredded apple, pumpkin, brown sugar, and oil. Add egg mixture to flour mixture; stir just until combined. Fold in pecans.
3. Drop batter by a measuring tablespoon onto the prepared cookie sheet. Sprinkle tops with dried cranberries. Bake for 10 to 12 minutes (I actually baked mine for about 15 minutes) or until firm to the touch and lightly browned on top. Transfer to a wire rack; cool.
Nutrition Facts Per Serving:
Servings: about 24 cookies
(Recipe from Better Homes and Garden)