Breakfast/Snack Crunch Cookie

Fresh cherries inspired this crunchy, nearly energy-bar cookie-like breakfast treat. It has puffed kamut in it, but you could use puffed rice. The oats, amaranth and pecans all give textural and flavorful variety in each bite. I can't say enough about the silicone baking surface!

BREAKFAST/SNACK CRUNCH COOKIE

2/3 cup oats
1/2 cup pecan pieces
2/3 cup kamut puffs
1/4 cup buckwheat flour
1 cup brown rice flour
2 tsp baking powder
2 TBLSP amaranth
1 tsp cinnamon
dash salt
1 TBLSP maple syrup
1/4 cup almond milk
1 banana
2/3 cup fresh cherries,  pitted & halved

1. Mix together all the dry ingredients in larger bowl of 2 bowls. Mash the banana with maple syrup and almond milk in the other bowl. COMBINE WET INTO DRY, then add cherries and gently mix.
2. Place on silicone baking sheet on top of a cookie sheet in large blobs 2-3" across, flattened slightly.
3. Bake longer than you think -- about 35-40 minutes -- at 350-375F. Crisp on the top! Crunchy! Good later too...

(I'm going to try these with Ranier Cherries too!)

Baked Breakfast Crunch Cookies makes 8 Nutrition Facts Serving Size: 1 Serving (80g) Amount Per Serving % Daily Value* Calories 215 11% Total Fat 6g 10% Saturated Fat 1g 3% Trans Fat Cholesterol 0% Sodium 43mg 2% Total Carbohydrate 37g 12% Dietary Fiber 4g 17% Sugars 6g 0% Protein 5g 11% Vitamin A 0% • Vitamin C 4% Calcium 3% • Iron 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com, using my data.