Author: Anne Marie

Serves: 18 Breakfast Cookies

Source: Healthy Starts Here by Mairlyn Smith

Ingredients:

• 1 1/2  cups oat bran
• 1 1/2 cups large flake oats
• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup steel cut oats
• 2 tbsp. wheat germ
• 2 tablespoons cinnamon
• 1 tsp. baking soda
• 1 cup dried cranberries or blueberries
• 1/4 cup chocolate chips (60% cocoa mass)
• 1/2 cup coarsely chopped walnuts
• 3/4 cup packed dark brown sugar
• 2 omega 3 eggs
• 1 (4.5) ounce jar strained baby prunes
• 1/4  cup canola oil
• 1 tbsp. pure vanilla extract

Instructions:

1. Position rack n the middle of the oven. Preheat oven to 375°. Line two large baking sheets with parchment paper.
2. Mix together oat bran, large flake oats, flour, flax seed, steel cut oats, wheat germ, cinnamon and baking soda in a large bowl. Stir in cranberries or blueberries, chocolate chips and walnuts.
3. Whisk together brown sugar, eggs, prunes, oil and vanilla in a medium bowl until well blended.
4. Add the sugar mixture to the oat bran mixture and stir until really well combined either with your hands, a large spoon or a stand mixer.
5. You want to make 18 Grab-and-Gos, so eyeball an amount than is bigger than a golf ball but smaller than a tennis ball. A 1/4 cup ice-cream scoop with a quick release works well. Place balls of dough on prepared parchment lined sheets about 2 inches apart. Press each ball to about 3/4 inch thickness. Bake until medium brown for 13 to 15 minutes. Let cookies cool slightly on baking sheets before removing them to cool on wire wracks. Wrap individually and freeze for up to 3 months.

Diabetes Food Choice Values per 1 Grab-and-Go: 2 tarbohydrate, 2 Fat

Serves: Makes 6 Pancakes

Source: Anne Marie

Ingredients:

• ½ cup (125 mL) Quinoa
• ½ cup (125 mL) Whole Wheat flour
• 2 tsp (10 mL)   baking powder
• 3 large eggs
• ¼ cup (50 mL)skim milk
• 2 tbsp (25 mL 100% Pure Maple Syrup

Instructions:

1. In small saucepan, bring 1 cup (250 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Cool.
2. In bowl, stir together flour, baking powder and cooled quinoa. In small bowl, whisk together eggs, milk and maple syrup; whisk into quinoa mixture until combined.
3. Heat large nonstick frying pan sprayed with cooking spray over medium-high heat. In batches, add batter to pan by generous ¼ cup (50 mL) amounts. Cook for 2 minutes or until bubbles form on surface and edges are golden; turn and cook another 2 minutes.
4. Serve with additional maple syrup.