وتشكل شوفان الطبخ السريع قاعدة هذه الكعكات المطحونة الممزوجة بالقرفة. مع دقيق القمح والدخن وزبدة الكاجو وزيت جوز الهند وتوت العليق الطازج ، يجب أن تبقيك الطهي على ما يرام طوال الصباح. فكر بهم كوعاء الإفطار. تظهر هذه الوصفة في كتاب الطبخ لدينا ، “طريقة جديدة لتخبز” (Clarkson Potter).
These cinnamon oatmeal cookies are made with quick-cooking oats as a base, mixed with black wheat flour, bulgur, cashew butter, coconut oil, and fresh blueberries. They are perfect for breakfast and can be found in Martha Stewart Livings cookbook, “A New Way to Bake” (Clarkson Potter). The recipe takes about 1 hour and 25 minutes to make and yields approximately 28 cookies. To make them, mix the oats, black wheat flour, bulgur, cinnamon, baking soda, and kosher salt in a large bowl. In a separate pan, melt the cashew butter, coconut oil, and light brown sugar over medium-low heat until smooth and combined. Pour the oat mixture into the pan and stir until incorporated. Let cool slightly, then stir in the eggs and blueberries. Scoop tablespoon-sized portions of the dough onto prepared baking sheets and flatten slightly. Bake for 15-18 minutes, until the cookies are lightly golden and set. Serve with yogurt, if desired. These cookies can be stored in an airtight container at room temperature for up to two days.
Brooks
27.04.2023 @ 05:16
These cinnamon oatmeal cookies are made with quick-cooking oats as a base, mixed with black wheat flour, bulgur, cashew butter, coconut oil, and fresh blueberries. They are perfect for breakfast and can be found in Martha Stewart Livings cookbook, “A New Way to Bake” (Clarkson Potter). The recipe takes about 1 hour and 25 minutes to make and yields approximately 28 cookies. To make them, mix the oats, black wheat flour, bulgur, cinnamon, baking soda, and kosher salt in a large bowl. In a separate pan, melt the cashew butter, coconut oil, and light brown sugar over medium-low heat until smooth and combined. Pour the oat mixture into the pan and stir until incorporated. Let cool slightly, then stir in the eggs and blueberries. Scoop tablespoon-sized portions of the dough onto prepared baking sheets and flatten slightly. Bake for 15-18 minutes, until the cookies are lightly golden and set. Serve with yogurt, if desired. These cookies can be stored in an airtight container at room temperature for up to two days.