Thursday, February 3, 2011

Breakfast Cookies - get your eggs, bacon and corn flakes with raisins

Another unusual Breakfast item, IMOHO….
Domino Sugar did a Facebook post about a recipe for Breakfast cookies whose ingredients include bacon, corn flakes and raisins.  My first thought was no, no, no way!
So I thought hmmm, how about a post about this unusual recipe?

After making them I wasn’t hungry, so I decided to eat just one.  I could definitely taste each ingredient!  So you get your eggs, bacon, corn flakes with raisins.  Enjoy with a big cuppa Joe or Tea.

This would be a great ‘cookie’ to make for get-togethers.  Kids would most likely just love them!

The original recipe from Domino Sugar: Breakfast Cookies.
My version had to be gluten free, so I decided to just use some Pamela’s.  I also cut the recipe in half.
There are a few modifications from the original recipe.

Breakfast Cookies
3 tbsp Earth balance buttery spread, softened
1/4 cup sugar
2 Tbsp Egg Beaters egg substitute
1/2 cup Pamela's Bread and Flour Mix
1/4 tsp vanilla powder
1/2 tsp baking powder (aluminum free)
1/8 tsp   baking soda
4 strips of bacon, cooked and crumbled
1 cups   corn flakes cereal (used Nature’s Path)
1/4 cup   raisins
Preheat oven to 350°F.  
Using a food processor, pulse flour, vanilla powder, baking soda, baking powder, sugar and butter substitute until crumbly.

 Dump the mix from the food processor into a mixing bowl. 

Mix in egg until thoroughly mixed.   

Stir in bacon, corn flakes, and raisins.

Drop by rounded tablespoonfuls 2 inches apart on parchment paper covered cookie sheet.

Had to move them to a larger baking sheet.
Bake 15 to 18 minutes or until lightly browned. Cool 2 minutes on baking sheet before removing to a wire rack.

Notes: These cookies do not spread, so shape them the way you want them to be.  They do puff a little.

Make-ahead tip from Domino Sugar: For a quick breakfast, make cookie dough in advance, form into tablespoonfuls, and freeze on a cookie sheet. When frozen, remove from cookie sheet, place in a plastic bag, and return to freezer. To bake, pop frozen cookies into 350°F oven and bake 18 to 22 minutes.

Servings as made: 11

Nutrition Facts
Nutrition (per cookie): 110 calories, 5.2g total fat, 2g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 1.1g saturated fat, 3.2mg cholesterol, 200.1mg sodium, 53.7mg potassium, 15.6g carbohydrates, <1g fiber, 14.7g net carbohydrates, <1g starch, 8.8g sugar, 1.9g protein, <1mg iron.

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