I’ve been at this for awhile now, and I’ve never been more excited to see the power of functional medicine — and the understanding that food can be medicine — reaching new audiences. It’s a great joy to see a life’s work making a difference in the world.
My 40 years in the trenches of nutrition also bring another benefit — watching the next generation take the reins and bring this story to life in new ways. Rachelle Robinett is doing just that, and it’s a thrill to be working with her at Big Bold Health.
If you don’t know Rachelle, she’s a registered herbalist spreading wisdom through Pharmakon Supernatural and a big fan base on Instagram. And just look at this breakfast cookie she came up with for our Himalayan Tartary Buckwheat Super Nutrition Flour.
Find out more about Rachelle and this recipe here, and let’s use this to start a new trend — (healthy) cookies for breakfast!
Rachelle’s Superfoody Super-Flour Buckwheat Breakfast Cookies
⅔ cup applesauce (unsweetened)
¾ cup almond butter (or a combination of nut butter and coconut oil)
3 flax eggs (optional: an additional 1 Tbsp ground flaxseed)
1-½ cups Himalayan Tartary Buckwheat Super Nutrition Flour
1 tsp gluten-free baking powder
4 Tbsp brown sugar (for neutral, muffin-sweet cookies; if you like sweeter, increase to 5-6 Tbsp)
¾ tsp vanilla
1 tsp cinnamon
Grated ginger or orange peel
Pinch of salt
½ cup golden berries (option to substitute raisins, goji berries, dried cherries, or your favorite dried fruit)
¼ cup pumpkin seeds or nuts of choice
Make flax egg by combining 1 Tbsp ground flax to 3 Tbsp water. Let sit for 5+ minutes.
Preheat oven to 350° F.
Mix all ingredients completely.
Add flax egg.
Spoon cookie-sized bits onto a baking sheet and bake for 10-12 minutes.
Watch out for nosy dogs sneaking around the kitchen counter.