Protein lunch biscuit

Protein lunch biscuit

I present you my recipe for lunch: protein breakfast biscuits. Noum me !!

I love lunch. It's really my favourite meal. I like to take the time to eat, to cook and to taste my lunch. But sometimes I also miss out on time (especially with a brand new baby!).

That's why I thought about this cookie recipe. A single cookie can replace a lunch and as my boyfriend told me, it's not a biscuit for the weak!

A cookie stuffed with good things, a good source of protein, fibre and carbohydrates and enough to support until the snack. Yes, yes, a big cookie that stuffs, tested and approved by the nutritionist!

The protein breakfast biscuits are perfect for busy people who never have time to eat in the morning. Because after all, lunch is important! And it's even more pleased that we can eat biscuits for lunch.

INGREDIENTS
1 cup (250 mL) long-oat flakes (large flakes)
30 ml (2 tablespoons) chia seeds
540 ml (1 can) ripe white beans
83 ml (1/3 cup) maple syrup
2 eggs
A pinch of salt
60 ml (1/4 cup) of water
5 ml (1 teaspoon) baking powder
1/4 cup (60 mL) unsweetened cocoa
1 cup (250 mL) whole wheat flour
1 cup (250 mL) dried dates, finely chopped
1/4 cup (60 mL) sunflower seeds
125 mL (1/2 cup) dried cranberries
125 ml (1/2 cup) flaked almonds

PREPARATION
Preheat the oven to 350 ° F.
In the food processor, defeat the oatmeal and chia seed powder.
Add white beans, maple syrup, eggs, salt and water. Mix until you have a fairly homogeneous paste.
Add the baking powder, cocoa and flour, mix well for about 20 to 30 seconds until you have a dough that stands.
Transfer the dough to a large bowl. Add dates, sunflower seeds, cranberries and almonds. Mix well.
Place a parchment paper on a baking sheet.
With the hands, form balls a little smaller than tennis balls and flatten to form round and flat biscuits.
Place on the baking sheet and bake in the centre of the oven for 12 minutes.
Take out and place the cookies on a cooling rack. Let it rest before eating.