Once in Rome – cookies for breakfast

Once in Rome I had breakfast at the apartment of a German friend in Trastevere. Me and my friend Caro were having a real German breakfast with cereals, fruits, yoghurt and much more … When we were about to pitch into our breakfast, Caros Italian flatmate entered the kitchen, made a funny sound when spotting our food, grimaced to underline his disgust, lighted a cigarette (without filter) and got his espresso. Two cigarettes and three espressi later he was ready for his breakfast: a cookie. It came out of a packet that declared itself as “Breakfast cookies” or “biscotti della colazione”. Later I found out that in Italy they have all types of breakfast cookies. These are regular cookies with tons of bleached flour and refined sugar but on the nutrition facts they say that you’ll get lots of vitamines and all kinds of stuff – when you combine the cookies with a glass of freshly squeezed orange juice or a banana. Still, I liked the idea of having a cookie for breakfast, but I wanted to have a cookie that is delicious and healthy even without a glass of orange juice. So I made a cookie that contains more or less anything that Caro and I had for breakfast that day: oats, bananas, apples, raisins and much more with the marvellous nonchalance and simplicity of a South European breakfast snack …


  • 2 cups rolled oats
  • 1,5 cups brown rice flour
  • 1/2 teaspoon salt
  • 2 teabags Yogi Tea Classic Indian Spice, cut open (use the tea as a spice)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 2 tablespoons roasted sesame seeds
  • 3 tablespoons unsweetened apple sauce
  • 3/4 cup rice milk
  • 1 banana, mashed
  • 1/2 cup dry sweetener (I used raw coconut crystals, if you can’t get those, use agave nectar and slightly reduce the amount of rice milk)
  • 3 tablespoons coconut oil
  • 1 teaspoon apple cider vinegar or rice vinegar
  • 3/4 cup raisins
  • 1/2 cup unsweetened carob chips (you can replace with dark chocolate chips)

Preheat the oven to 375° F (180 °C). In a large bowl, stir the oats, rice flour, salt and spices together. Add the banana, apple sauce, rice milk, sweetener, oil, vinegar, raisins, and carob chips. Stir until combined.

Scoop tablespoon-sized portions onto a baking sheet covered with parchment paper, press them flat with your hand and bake for 20 minutes. Cool on a wire rack.

One Response to “Once in Rome – cookies for breakfast”
  1. Ling Ling says:

    Sounds totally like my kind of breakfast…ESpecially the cigereetes and 3 espressi !!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

  • Sign up here

%d bloggers like this: