Oh boy. I started this post last week, and now it’s already Tuesday! Autumn is running with a vengeance, maybe trying to to burn off the excess energy that’s giving us ninety-degree weather in November? I dunno. It’s nuts.
This month is gonna fly. I’m heading to Santa Ynez tomorrow to participate in and cook for a four-day meditation retreat about developing compassion. Then I’ll be back for a week, during which I’m throwing my big annual shindig, which is also my favorite holiday of the year: Friendsgiving! It’s the Thanksgiving that comes before Thanksgiving that you celebrate with friends. Pretty great. Then I’m heading to Colorado to celebrate actual Thanksgiving, also with friends.But for now, it’s Election Day! Time to get some healthy food in me and steel my nerves for the excitement. Yeah breakfast bites! No matter what the results of today’s election are, I’ll still be grateful to live in the United States of America. I know this country has many flaws and inequities, and that the people living in it disagree about pretty much everything, but we also have a lot going for us. We live in a country where we are allowed to disagree, where we have the right to work to change what inequities do exist, even if the balance of power is not always fair or transparent, and where basic rights are acknowledged, if not always guaranteed. We also live in a place with some of the most diverse landscape in the world, both culturally and ecologically. Heck yeah, dudes!
Whether or not you are from the US, whether or not this election matters to you, I hope you have a great day and if you want a great breakfast, you’ve come to the right place! These tasties are what I imagine would happen if a scone and some killer granola had a baby. Check it out…recipe after the jump.
Gluten-Free Breakfast Bites
Adapted from Gluten-Free Goddess
Make 2 1/2 dozen 1-ounce bites
3/4 cup brown rice flour
1/4 cup glutinous rice flour *
1 cup almond meal
1 cup rolled oats **
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
3 eggs, room temperature
2/3 cup warm maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla
1/2 cup dark chocolate chips
1/2 cup dried sour cherries
* Glutinous rice flour is also sometimes called sweet rice flour, and can usually be found in the ethnic food section in a box, under the brand name Mochiko.
** While oats are naturally gluten-free, not all oats are processed in gluten-free facilites. If you are baking for some one with a gluten intolerance, be sure to buy oats that are labelled as gluten-free. Check the natural food section of the grocery store.
Preheat oven to 350˚ Fahrenheit.
Sift together dry ingredients. In a medium bowl, whisk together wet ingredients. Make sure your eggs and maple syrup are not cold or the coconut oil will harden into chunks. Add in the dry ingredients and stir to combine. Dump in the chocolate chips and cherries and mix to distribute them.
Drop the batter onto a baking sheet in walnut-sized balls and flatten them to about 3/4-inch thick. Bake 12 minutes. For some reason, these only seemed to brown on the bottom, so I wouldn’t wait for them to get golden on top as they may be dry inside if you do. These are stellar with blackberry jam…