InStep Pilates | 722 W 19th Street Ste A, Houston, TX 77008 | info@insteppilates.com | 832-600-6296

                  Opening Hours: Mon - Fri 6am to 7pm & Sat - Sun 8am to 2pm

Servicing the greater Houston regions and its surrounding areas

(Downtown Houston, Greater Heights, East Downtown, Midtown, Houston Heights, Timbergrove, Shady Acres, Garden Oaks/Oak Forest)

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Breakfast Fig and Nut "Cookies"

September 5, 2016

 

Ingredients

 

3/4 cup packed brown sugar

1/4 cup butter, melted

2 large eggs

1/4 cup finely chopped dried figs

1/4 cup sweetened dried cranberries

1 teaspoon vanilla extract

1 cup all-purpose flour (about 4 1/2 ounces)

1/2 cup whole wheat flour (about 2 1/3 ounces)

1/2 cup unprocessed bran (about 1 ounce)

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 cup sliced almonds

2 teaspoons granulated sugar

Directions

 

Preheat oven to 350°.

 

Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.

 

Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.

 

Recipe courtesy of Cooking Light

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