Recipe: Lemon Breakfast Cookies, Gluten-Free, Sourdough (Fast and Easy Recipe, using leftover starter)

 

The one thing that may discourage some people from baking with sourdough is the prep time; dough has to be mixed and requires several hours to ferment before it can be baked.  But sourdough doesn’t always need forethought.  As long as you have some extra starter sitting around, there are always yummy possibilities in your future! 🙂

Today was one such morning at my house.  I’m pretty sure we’ve had the flu.  Using homeopathics, each of my kids burned through it in 3 days.  When I got sick, I just didn’t have the energy to treat myself.  Sleep!  Just give me sleep!  Oh, but by day 5 it was getting pretty old.  So last night I took time to give myself some TLC, and I worked up a remedy for myself.  This morning, when the kids woke me up asking what they should cook, I was very happy to announce that they could start school and I’d start breakfast!!

I learned my lesson.  Next time, I will take the time to remedy before I sleep!  Thankfully, we had some extra starter, so I made some quick Lemon Breakfast Cookies.  And to be more healthful, we served them with leftover veggies.

Lemon Breakfast Cookies, gluten-free, sourdough

You will need the zest and juice from one lemon.  Don’t forget to download the Lemon Breakfast Cookies PDF.

The Recipe 😉

  • 1/2 stick butter, very soft or partially melted
  • 1/2 cup tapioca starch
  • 1/2 cup brown rice starter
  • 1 egg
  • 1/4 cup honey PLUS 1/8 tsp. Sweet Leaf, white stevia extract
  • zest and juice from one lemon
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 cup coconut flour
  • 1 tsp. baking soda

Instructions:

Preheat your oven to 350 degrees.

Begin by softening the butter.  Then dump all the rest in and stir well.  Allow to sit a few minutes and the dough will thicken.

Line your baking sheet with parchment paper.  Scoop, 1-1/2 tablespoons at a time, and form into balls.  I use a pampered chef scoop.

1.5 TBS Scoop

You should get 21 scoops=21 cookies.  There may be half a scoop left, if anyone wants a baby cookie. 🙂  Press with your fingers to flatten.

Shaping lemon breakfast cookies

Bake at 350 degrees for approximately 15 minutes.

I use an Air Bake pan for these.  If you are using a bar pan like Pampered Chef sells, you may want to preheat the pan, or it may need to bake just a few minutes longer.

You can decide how many “cookies” you feel makes a reasonable serving.  I serve 3 per person.

These breakfast cookies were inspired by Raising Generation Nourished.  My daughter began making her breakfast cookies when we went gluten-free, but being who I am, I HAD to do a sourdough version!  The sourdough is softer, contains less starch, and is easier on the digestion.

Delicious!

3 thoughts on “Recipe: Lemon Breakfast Cookies, Gluten-Free, Sourdough (Fast and Easy Recipe, using leftover starter)

  1. Pingback: My 1-Year Anniversary Eating Keto, and What I’ve Learned |

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