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{Note from Jessica: Today’s post is shared by my sweet friend Renee, author of Raising Generation Nourished. We became friends several years ago and I am continually impressed with her desire to help change the world, starting with our newest generation. Real food has to be core of our health and should start in the womb. Considering this is the first time in history that our children are expected to die before us, something HAS to change. I’m honored to call her a friend. I hope you’ll stop by her site, Raising Generation Nourished, and say hello!}
Somewhere around mid-July, just about everyone is looking for something to do with that summertime zucchini! It is so hard to come by where I live during the wintertime so by June when local zucchini starts popping up, it takes all I have in me not to just buy it all up!
I do end up taking advantage of the really great in season deals, and to keep zucchini in the house all year round I just shred it up and bag it! They add into stir fry or soups really nice, or during our frozen tundra winters, it makes the best warm zucchini muffins on the planet! I grew up with more of a cinnamon flavored zucchini bread, and a couple years ago I tackled my mom’s old recipe to try to make it gluten-free, with way less sugar, and just a more real food base. These cinnamon raisin zucchini muffins frequent our breakfast table or lunch boxes often now!
Because I like to be sure we are rotating food around and not eating the same types of flours all the time, I played around with the idea of a zucchini breakfast cookie to change things up.
While these breakfast cookies are loaded with nutrient-dense ingredients and are even grain-free, they are nothing short of amazing flavor and the zucchini gives those otherwise “dry” grain-free flours a nice moisture balance! They turned out so soft!
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Paleo Cinnamon Raisin Zucchini Breakfast Cookies
While these breakfast cookies are loaded with nutrient-dense ingredients and are even grain-free, they are nothing short of amazing flavor and the zucchini gives those otherwise "dry" grain-free flours a nice moisture balance! They turned out so soft!
Ingredients
- 1/3 cup softened coconut oil
- 1/4 cup pure maple syrup
- 2 eggs
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 TB cinnamon
- 2 cups lightly packed shredded zucchini (You will need about 3 small zucchini or 1 large)
- 1/2 cup organic raisins
Instructions
- In a medium mixing bowl blend the soft coconut oil and maple syrup until smooth and creamy.
- Add the eggs and blend well.
- Add the flours, baking soda, salt, and cinnamon and blend until combined - it will feel dry but don't add more liquid! The zucchini will provide enough moisture!
- Fold in the shredded zucchini with a wooden spoon. Roll about 2-3 inch balls and flatten into disks on a Silpat or parchment paper lined baking sheet.
- Bake at 350 degrees for 35 minutes. Let them cool about 5-10 minutes before handling.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 13mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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