Pumpkin Breakfast Cookies

Prep time:
20 min

Cook time:
10 min

Yield:
24 Servings

Serving Size:
2 Cookies

Ingredients

1 3⁄4 cups cooked, pureed pumpkin (15 ounce can)
1 1⁄2 cups brown sugar
2 eggs
1⁄2 cup vegetable oil
1 1⁄2 cups flour
1 1⁄4 cups whole wheat flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1⁄2 teaspoon salt
1⁄4 teaspoon ground ginger
1 cup raisins
1 cup walnuts or hazelnuts, chopped

Directions

Preheat oven to 400 degrees F.
Mix pumpkin, brown sugar, eggs, and oil thoroughly.
Blend dry ingredients and add to pumpkin mixture.
Add raisins and nuts.
Drop by teaspoonfuls on greased baking sheet, 1 inch apart.
Gently flatten each cookie (use a spoon, bottom of glass, or palm of your hand).
Bake 10-12 minutes until golden brown.

Ingredients

3 cups almond milk
1 cup white or brown rice, uncooked
1⁄4 cup sugar
1 teaspoon vanilla
1⁄4 teaspoon almond extract
cinnamon to taste
1⁄4 cup toasted almonds (optional)

Directions

Combine almond milk and rice in a 2-3 quart saucepan, and bring to a boil.
Reduce heat and simmer for 1/2 hour with the lid on until the rice is soft.
Add sugar, vanilla, almond extract and cinnamon. Stir and serve warm.
Refrigerate leftovers within 2 hours.