Ah breakfast the most important meal of the day … until it’s time to fuel or eat the next one!
As one diagnosed with Celiac Disease over 30 years ago the food options back then were limited and required a lot of trial and error, but luckily with the kick to healthy eating and over the past years the broadening of the availability of gluten free ingredients and foods things have gotten a lot easier.
I found this recipe over at HelloHeathy.com and decided to give it a try to see if it was worth adding to my snack, post exercise/rides fueling.
The nice thing about this recipe is that it doesn’t require any exotic ingredients, just about everything listed is either already in your cupboards or easy to get.
The one caveat to making this recipe gluten free is to ensure you use gluten free rolled oats.
Taste wise it was pretty good, you could make it a bit sweeter if you like by adding a bit more honey, but I found it just about right.
Serves: 6 | Serving Size: 2 medium cookies
Per serving: Calories: 366; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 45g; Dietary Fiber: 6g; Sugar: 18g; Protein: 6g
Nutrition Bonus: Potassium: 191mg; Iron: 16%; Vitamin A: 0%; Vitamin C: 35%; Calcium: 3%