A new, lighter breakfast routine
While I’m normally an oats type of breakfast girl, sometimes you just feel like a lighter breakfast. And now the weather is warming up I’m feeling like a change in my breakfast routine.
I haven’t really eaten flake type cereals for a long time as they can be quite sugary, refined or lack fibre, but I’ve been trialing a new cereal thanks to Vogel’s that hits the spot. Vogels’ Buckwheat, Quinoa and Vanilla flakes are light, crunchy and just slightly sweet (it has less than 6g of sugar a serve). They’ve got all the goodness of muesli or oats, but they’re lighter and easier to eat. They’re surprisingly filling too, a bowl keeps me full all morning. A serve contains 12% of your daily protein requirements as well as 15% of your daily fibre needs. Protein and fibre both help to keep you feeling full.
I top mine with some natural yoghurt and fruit and occasionally a few Vogel’s Protein Toppers if I’m particularly hungry. These are also yummy by themselves as a snack, or mixed with fruit and yoghurt for breakfast too.
I was thinking this new lighter type cereal would be yummy in a healthier cookie, so I got to work and did a bit of experimenting. Healthier cookies are a hard thing to come up with. Often what sticks a cookie together is butter and sugar, and it can be hard to substitute these. But I’ve done it! The Vogel’s cereal adds a yummy, slightly sweet flavour and texture that means you don’t need a whole lot of sweetness from extra sugar, and the fluffy egg whites keep the ingredients bound together. These are a different type of cookie, kind of a cross between a yummy coconut macaroon and well, breakfast cereal, hence the name breakfast cookies! The cereal makes them nice and chewy, and they’re a nice for a treat for a snack with a hot drink.
You can check out Vogel’s new range of cereals here and visit their facebook page for more inspiration.
Here’s the recipe for ‘breakfast’ cookies.
Buckwheat, Quinoa and Coconut Macaroon Cookies
Ingredients:
Makes 8-10 cookies
3 large egg whites
1/4 cup stevia
3 tablespoons coconut sugar (or brown sugar, adds a nice caramel flavour)
3/4 cup dessicated coconut
1/4 cup flaked almonds
2 cups Vogel’s Buckwheat, Quinoa and Vanilla Cereal
1/3 cup freeze dried berries (I used blackcurrants, these are optional and you can skip this step if you wish)
To decorate:
30g dark chocolate
coconut chips.
Method:
Preheat oven to 150 degrees Celcius on fan bake.
Place the egg whites, stevia and coconut sugar in a cake mixer and mix on a high speed for 5-8 minutes, until stiff peaks form.
Gently fold through the coconut and Vogel’s cereal.
Place tablespoons of the mixture on greased oven trays. Press the berries into the cookie mixture and slightly flatten with the spoon.
Bake for 15 minutes, or until very lightly golden. While still warm, gently slide the cookies off with a metal fish slice. Leave to cool on a cooling rack.
To decorate, melt the dark chocolate and drizzle over the top. Sprinkle over coconut flakes.
Store in an air tight container. Best eaten within a few days of baking, so share these babies around 🙂
WIN:
Thanks to Vogel’s I’ve got a delicious prize pack to give away containing 5 of their yummy products:
Cafe-Style Light Cereal (Buckwheat, Quinoa and Vanilla), $9.49
This post was made possible thanks to Vogel’s.
Congratulations to Helen Tam – winner of the Vogel’s prize pack.
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