Hummingbird Breakfast Cookies
Try this Hummingbird Breakfast Cookies recipe, or contribute your own.
Try this Hummingbird Breakfast Cookies recipe, or contribute your own.
- 1 egg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup chopped pecans
- 1/2 cup ground oats (i used my blender to grind quick oats
- 1/2 cup rice flour
- 5 tbsp coconut palm sugar (or brown sugar)
- 1/4 tsp allspice (or pumpkin spice - or a dash of ground c nutmeg, ginger)
- 1/4 cup crushed and drained pineapple (i used fresh pineap
- 1/2 overly ripe banana mashed
- 2 tbsp coconut oil - melted
- Carbohydrate 16.5040091785205 g
- Cholesterol 0.544444443339853 mg
- Fat 3.65667916941088 g
- Fiber 0.999786143679334 g
- Protein 1.98703444482136 g
- Saturated Fat 0.428161944591294 g
- Serving Size 1 1 Serving (38g)
- Sodium 14.37755552656 mg
- Sugar 15.5042230348411 g
- Trans Fat 0.200680972372982 g
- Calories 108 calories
Step-by-step
- Preheat oven to 350º F.
- Mix the oats, rice flour, baking powder, salt, sugar, and spices together.
- Then add in the pineapple, banana, vanilla, egg, coconut oil, and mix well.
- Then add in the pecans.
- The dough will be wet, so chill it for about 30 minutes to an hour.
- Then roll dough into 6 balls, flatten tops slightly (or fully if you would rather have a flatter cookie, these cookies do not spread out much as they bake).
- Bake for 12-15 minutes.
- Let cool - the cookies will harden a tad bit as they cool.
- Enjoy for breakfast with a cup of tea or coffee.
Avoiding the Wet Dough Trap
Many home bakers fail to account for the moisture content in fresh tropical fruit when mixing wet batters. Crushed pineapple retains high water levels even after draining through a mesh strainer, which directly impacts the structure of rice flour and ground oat matrices. Chilling the dough for thirty minutes firms the coconut oil and hydrates the oat flour uniformly. Skipping this refrigeration step results in a sticky mass that slumps uncontrollably on the baking sheet.
Scaling Batches Proportionally
Doubling this formulation requires precision because baking powder reactions do not always scale in a linear fashion. Measurements for chemical leaveners should remain exact rather than doubled blindly to prevent a metallic aftertaste. Rice flour lacks gluten networks, meaning larger batches demand gentle folding to avoid incorporating excess air that creates hollow crumb structures. Dividing the yielded dough into equal portions ensures the internal temperature reaches doneness uniformly within the twelve to fifteen minute window.
Managing Texture Over Time
Starch retrogradation occurs rapidly in gluten-free baked goods containing mashed banana and tropical fruit. Storing these items in an airtight container at room temperature maintains moisture for up to forty-eight hours without turning the exterior soggy. Refreshing day-old portions in a toaster oven at three hundred degrees for two minutes restores the initial crispness of the toasted pecan exterior.
