I was feeling groggy and having a hard time focusing, so I decided to put myself on a sugar detox and I have to admit, I was shocked by the results. I honestly didn’t expect too much of a change, but I was wrong-o. I’ll be detailing my detox in a few days, but for now here is a sneak peek of one of the recipes I used to get me through the tough days.
These cookies have been a heaven-send when it comes to getting through this detox. Obviously since the base for this recipe is banana, they are not completely carb and sugar free, but they’re much better than the usual morning bagel (even a grain-free bagel, cavepeople). They’re easy to whip up in a pinch, and are surprisingly filling!
I used watermelon seeds because I love them, they’re full of protein, and they remind me of oats, but you could easily use another seed, chopped nut, or a combination of both. Just try to use sprouted seeds or nuts, because they’re easier to digest and sprouting also reduces the phytic acid content.
Sugar Detox Breakfast Cookies
- 3 Tbsp grass-fed butter
- 2 green-tipped bananas
- 1 cup sprouted watermelon seeds (or nut/seed of your choice)
- 1 egg
- 1 Tbsp flax meal
- 1 Tbsp chia seeds
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.
- In a medium sauce pan, add the butter and bananas. Heat over medium heat, until the bananas have softened enough that you can easily mash them with a fork.
- Remove from heat, and add flax, chia, watermelon seeds, spices, and vanilla. Combine completely.
- Add the egg, and combine again until the batter is a uniform texture. It should be the consistency of a thin muffin batter or a thick pancake batter.
- Place 1 Tbsp sized scoops of batter on the lined baking sheet. Continue until batter is gone. You should get about 15-16 cookies.
- Bake for about 15 minutes, until the cookie is solid and golden brown.
