Rise And Shine Power Breakfast Cookies Recipes

RISE AND SHINE MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, mix orange juice, honey, oil and egg.
• In large bowl, stir Bisquick mix, cereal, baking soda and 1/2 cup of the nuts. Stir orange juice mixture into cereal mixture just until moistened. Spoon batter into muffin cups. Sprinkle with remaining nuts.
• Bake about 20 minutes or until golden brown. Immediately remove from pan.
• In small bowl, mix cream cheese and marmalade until well blended. Serve muffins with spread.

THE "ONLY" POWER COOKIES

Steps:

• Preheat oven to 375 degrees.
• Toast seeds in preheated oven for about 5 minutes, until oils release.
• Mix wet ingredients together.
• Mix all dry ingredients together.Except chocolate chips.
• Mix wet and dry to form a batter.
• Scoop on sheet pan with parchment paper. 12/ sheet.
• Place 8-10 mini chocolate chips on each cookie.
• Bake 6 minutes, then roatate tray and bake for 3 more minutes.
• Pull from oven and cool.
• Wrap and serve as a nutritious snack.

RISE AND SHINE HEALTHY BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a large bowl combine brown sugar, egg and vegetable oil. Stir until well combined. Stir in flour mixture, oats and wheat germ (or flax seed).
• Drop by tablespoonfuls on baking sheet. Flatten slightly with glass (not too much if you like the centers a little soft). Bake for 8-10 minutes or until lightly browned.

RISE AND SHINE

Steps:

• In a cocktail shaker, add a scoop of ice, the espresso, sweetened condensed milk and anisette. Shake well until thoroughly combined and chilled. Add ice and star anise to rocks glasses and pour over the ice. Garnish with the ground cinnamon.

RISE AND SHINE POWER BREAKFAST COOKIES

Steps:

• In a large bowl, beat together the Earth Balance, almond butter, Truvia, honey, vanilla, eggs and salt until well mixed.
• Add the rice bran, flours, kinako, guar and baking soda, beating well.
• Stir in the granola, Qi'a™ and raisins.
• Cover loosely and let stand 45 minutes at room temperature (or chill overnight).
• Heat the oven to 375°F Line baking sheets with parchment.
• Scoop 1/4 cupfuls of dough onto the sheets and flatten slightly.
• Bake for 13 minutes.
• Cool on the sheet for 15 minutes before moving to a wire rack.

GLUTEN FREE AND VEGAN BREAKFAST BARS

Steps:

• In a small bowl, combine almond flour, salt and baking soda.
• In a large bowl, combine grapeseed oil, agave and vanilla.
• Stir dry ingredients into wet.
• Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
• Grease an 8x8 baking dish with grapeseed oil.
• Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
• Bake at 350° for 20 minutes.
• Serve.

POWER COOKIES

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, cream together sugars, margarine, and Crisco; beat in eggs and vanilla.
• In another bowl, whisk together flour, salt, and baking soda.
• Beat dry mixture into wet ingredients.
• Fold in all other ingredients.
• Form golf ball size clumps into cookies about the size of a silver dollar, or use a heaped cookie scoop, then press the tops flat.
• They will be about 1/2-inch thick.
• Space in staggered rows with about two inches between cookies.
• Bake on parchment-lined cookie sheets for 8-16 minutes.