Alone we can do so little; together we can do so much – Helen Keller
It is with the biggest heart I (finally!) announce the Wellness Warrior Collective – a collaborative gathering series of Breakfast Criminals’ Ksenia Avdulova (@breakfastcriminals) and myself, exploring the elements and interconnectedness of whole body wellness through the lens of self-love, positive thinking, and holistic living. With our diverse backgrounds and overwhelming passions for spreading health and lives in motion, Ksenia and I are kicking off our series at Wanderlust, Squaw Valley, a four day celebration of mindful and conscious living, ‘bringing together a remarkable group of yoga and meditation instructors, musical performers, speakers, artists and chefs for transformational retreats in the world’s most awe-inspiring natural resorts’. As we’re experiencing scenic yoga, moon parties, and wildflower walks, live-documenting our cognitions, bites, duds, and hopefully capturing the very essence of our experiences, we invite you to join the adventure. To hop on your mat, to explore a new path, and a new recipe with us, wherever in the world you may be. #WWCxWanderlust
Despite all of my mother’s best efforts, we were the children that vocally begged for pop-tarts in the supermarket, popping them into the toaster with an expertness far beyond our years. I was more of a brown sugar cinnamon kind of gal, my little sister frosted strawberry, and though they weren’t even the most aesthetically pleasing – the frosting smushed, a sprinkle gone rogue, I felt like such a cool kid having that sweet bite to take with me on-the-go. In such a rush to grade school I couldn’t possibly take a few moments to sit and nibble. A long way from the florescent glaze and sugar packed bites of breakfast’s pasts, I still find I crave that transportable, decadent nosh. That extra little something I can grab and dunk into my piping coffee – the cool (or perhaps not so cool if I’m so blatantly stating it?) adult with a checklist of to-dos, breakfast pastry in hand.
In the midst of Wanderlust festival, or really any activity packed day, I try to keep my meals as compact and convenient as possible – magical morsels of energy and nutrition that can fill me up, leave me feeling bright, and keep me going with gusto and sparkle. This festival, I’ve been reaching for my chocolate chip Powerhouse TigerNut Breakfast Cookies – soft yet chewy, super moist biscuits that come together in minutes for my grab-and-go pleasure. These vegan, gluten free, and naturally sweetened cookies are made with a blend of rolled oats, fiber and protein rich cannellini beans (you can’t taste them- I promise), creamy cashew butter, and TigerNut Flour. A brand new ingredient staple in my cupboard, TigerNuts, creamy, yet nutty ancient tubers making their way back into our mainstream diets, are packed to the brim with prebiotics, fiber, healthy fats, proteins, and are rich in iron, potassium, and vitamins E and C. The cookie redefined.
Powerhouse TigerNut Breakfast Cookies [makes 10 cookies]
1 tablespoon chia seeds
3 tablespoons filtered water
2 cups rolled oats, divided
1 cup Organic Gemini TigerNut Flour
2 tablespoons coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons ground cinnamon
1 teaspoon pink salt + extra for sprinkling
1 can (15 oz) cannellini beans, thoroughly drained and rinsed
1 large ripe banana, peeled
¼ cup cashew butter or nut butter of choice
1 teaspoon vanilla extract
½ cup dried cherries
¼ tablespoons dairy free dark chocolate chips
Preheat oven to 350 degrees, rack in the middle. Line a baking sheet with parchment paper, set aside.
In a small bowl, combine the chia seeds and filtered water. Set aside until combination forms a gel consistency (about 15 minutes).
In a large bowl whisk together ½ cup rolled oats, TigerNut flour, coconut sugar, baking soda and powder, ground cinnamon, and pink salt. Set aside.
Meanwhile, in a food processor fitted with an S-blade, pulse remaining 1 ½ cups rolled oats until they form a fine powder. Add beans, banana, cashew butter, vanilla, and chia gel and continue to pulse until just creamy. Pour the mixture into the large bowl with the oats and flour and, using a rubber spatula, stir until everything begins to come together.
Stir in cherries and chocolate chips. Using your hands, form dough into ten equal balls. Place on parchment lined baking sheet and press down to flatten. Modestly sprinkle with salt, then bake for 15-18 minutes, or until the cookies are just golden. Allow to cool before serving (cookies will continue to harden, while remaining moist and chewy, as they sit)!
Nutritional Information [per cookie]
250 Calories, 9.4g Fat, 40g Carbohydrates, 9g Fiber, 15g Sugar, 6.4g Protein
Thank you Organic Gemini for sponsoring this post, and thank you for reading!