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Whole Grain Breakfast Cookies

Reviewed: Sep. 10, 2013
I thought the flavor was rather bland and the cookies were a bit dry. My oven temp tends to be a little higher than the temp indicator though. I followed the recipe very close. I used home-made almond butter, and raisins instead of dried cherries. I will try this recipe again and use apple sauce and/or ripe banana in place of the oil to give these a little more flavor and moisture. I don't generally like to use agave syrup since it's even worse for you than high fructose corn syrup (agave is just a higher concentration of fructose syrup than hfcs) but I had some agave on hand and used it. I think honey would help give some flavor and moisture to these cookies. I love the idea of these though and think the recipe could definitely be made healthier and with more flavor. I don't love the idea of feeding kids chocolate for breakfast so I'd probably add more fruit instead. I think you could also easily sneak in some grated carrot, zucchini or other squash to give these a little moisture and added nutrients.
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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Nov. 18, 2012
I made a few changes to the recipe based on other reviews and ingredients I had on hand. I used only whole wheat flour and added a teaspoon each of cinnamon and vanilla. I don't allow soy milk in the house, so I used 1 cup of non-fat plain Greek yogurt and 1 cup of non-fat milk. I don't think 1/2 cup of blueberries was enough to get blueberries in each pancake. I'll increase that quantity to 1 cup the next time I make them. If I wanted to cut the fat calories further, I'd substitute two egg whites for one of the eggs. The recipe made 18 pancakes so I froze the extras for weekday breakfasts. These make very light, fluffy pancakes and as another poster indicated, you'd never know there were oats in this.
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