Remember my chocolate chunk breakfast cookie?

…How could you forget! It was very good.

Well, for those among us who simply cannot contemplate chocolate in any form for breakfast, I now have a little fruity offering. The perfect breakfast… or brunch.  I also have a little admission to make here, when I woke up this morning  I was so busy with bits and pieces on my laptop upon waking that I didn’t actually make it out of my bedroom until just before midday when my stomach started shouting at me for food…I had no idea how late it had got! So, I doubled the recipe and had one massive cookie. It was very filling indeed. Ok so that’s my little guilty admission!

So, the photos below is for one biiiiiig ‘double’ cookie however the ingredients below are for a regular sized cookie more like the original choc chunk version…. Double it if you dare!! (p.s if you do you’ll need to microwave it for longer- mine took approx. 2 ½ mins to cook through in the middle, no dramas if it is a little soft. Also it will be too big for your hands so you'll simple need to spoon and spread it onto the plate in a neat circle). I had another thought once I made this cookie, and I’ll give it a try on another occasion but I reckon you could substitute the yoghurt for a small mashed banana for a blueberry-banana combo, this will also help to sweeten and you can reduce the maple syrup. Let me know how it works out for you if you try this.

The photos look much less ‘oaty’ than the previous chocolate cookie, I think that’s simply because I whipped the ingredients together fairly ferociously, so it had more of a cakey texture. Either way tastes good to me.  I used blueberries but you could use any berry you fancy. I advise using frozen blueberries as they will hold their shape as you push them in and they will be perfectly cooked through after 1 minute in the microwave, no need to thaw first.

One last note- I suggest you taste the batter before cooking to test for sweetness. As its for breakfast I prefer a mildly sweet cookie but you may prefer to modify this, particularly if you make it for a dessert or snack.

Well, I think I’ve just about caught up with my life now that I’m back from my holiday. It’s been a day of bits and pieces, I was so glad for the Easter bank holiday!  I still have a few things to tick of the list for today, not least dinner that is currently in the oven.  If successful that will a post for later this week…Oh the excitement!

Recipe: blueberry pie breakfast cookie

Makes one fat cookie

Ingredients

• ¼ cup oats
• 2 tbs buckwheat flour (other flours  would probably be fine too)
• ¼ tsp baking powder
• 1 tbs ground flax/chia
• Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)
• 1 tbs flaked almonds (or other nuts of your choice)
• 1 tbs maple syrup
• 3 tbs soy yoghurt (or regular yoghurt for non-vegan)
• Handful of frozen blueberries

Method

Mix and mash all ingredients (other than almonds and berries) together well to form a thick sticky ball of dough. Roughly flatten the ball with your palms and place on a small microwaveable plate. Push the frozen blueberries into the surface evenly across the cookie dough. Sprinkle the flaked almonds over the top and dust with a little extra cinnamon if desired.

Cook on full powder in the microwave for 1 minute. Press with your finger and if it springs back and there are no visibly sticky bits and the berries are fully cooked you’re done!