Sweet Potato Breakfast Cookies

A cookie for breakfast? 
Sure when it is filled with healthy ingredients that will fuel your body for the day ahead! 

Gluten Free*Vegan*Dairy Free

Sweet Potato Breakfast Cookies

3 c GF rolled oats
1 c almond flour/ meal
1 tsp ground ginger
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp sea salt
1 c mashed sweet potato
1/2 c dark maple syrup
1/2 c melted coconut oil
1 tsp vanilla extract
1/2 c raisins or Craisins

1. Preheat over to 350. Line baking sheet with parchment paper
2. In food processor, pulse oats until roughly chopped.
3. In bowl combine oats, almond flour/meal, ginger, cinnamon, baking powder & salt.
4. In large bowl whisk sweet potato puree, maple syrup, coconut oil, vanilla & raisins.
5. Fold oat mixture into large bowl.
6. Use 1/4 c measuring cup to drop batter. Slightly flatten each cookie
7. Bake until golden ~25 minutes.
*Recipe courtesy of Run Fast. Eat Slow.

Roasted Root Medley

This Roasted Root Medley is kid approved and simple!
You may need to double or triple the recipe as it is a crowd pleaser.
You can also try this with butternut squash, Brussels sprouts, broccoli, cauliflower, parsnips, potato.

1/2 sweet potato, cut in chunks
1 large carrot, cut in chunks
1 large beet, cut in chunks
1/2 yellow onion, cut in large wedges
4 tsp extra virgin olive oil
Himalayan or sea salt to taste
Preheat oven to 400 degrees. In large bowl, toss all ingredients. Spread on cookie sheet or baking dish. Bake 40-50 minutes, turning to prevent burning.
Serves 2
*recipe courtesy of Beachbody’s Ultimate Reset