It took a while but my family has finally realized that I bake on weekend mornings. I know, right? Puts your social media reach and impact in perspective, doesn’t it? I love to wake up, make some strong, black coffee and start baking with one or two kids eagerly tasting, er I mean helping, along the way.
We have guests this weekend, and I had no idea what I’d make when I finally got out of bed at 7am (ah, motherhood), but then suddenly got inspired to create a vegan version of a raisin-bran molasses muffin that I love. You can make these raw or bake them to perfection. win-win!
1 cup whole wheat flour
1 1/4 cup bran cereal flakes
1/8 cup rolled oats
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon chia seeds
1 Tablespoon golden flax seeds
1/4 cup canola oil*
1/3 cup molasses
1/3 cup rice milk
1/2 cup raisins
*tip measure the oil in a liquid measuring cup, pour into mix, then add the molasses to the same cup. The molasses will slide right out of the measuring cup and make cleaning up much easier, then measure the rice milk after that.
Add all the dry ingredients into a large mixing bowl. Mix well and then add the wet ingredients and raisins. Form into balls (golf-ball size, or ping-pong if that’s more your thing). Eat raw–I love the crunch of the cereal! Or bake and enjoy the sweet ambrosia of a molasses-y warm cookie smell filling your home as late raisers are lured from their warm beds to fill their tummies.
Bake 350 degrees F for 10 minutes.
Sometimes I worry that only my own immediate family could find my healthy cookies appetizing, but I am happy to report that my mother-in-law was in town and liked these cookies so much that she asked for the recipe. Yippee! another convert.
And please feel free to add walnuts or other nuts to these. I send the extras along in my son’s lunch box and nuts aren’t allowed. It’s a shame, but I wouldn’t ever want to put another kid in danger, so if you are wondering why most of my breakfast cookies are nut free, well now you know.