When you are young, you tend to take a lot of things for granted. Things like good health and a strong body. You think things are always going to work the way they do now.
Its not until you are older that you realize this isn't exactly the case. Things start to break down and don't work quite so well anymore, and the sad truth is that this process starts to accelerate after you hit sixty!
Or maybe even before. Maybe I am lucky to have made it as old as I am (63 1/2) before things start to go really downhill digestion wise. Ahem . . .
Without getting too descriptive just let me say that I now think about getting enough fiber into my gut every single day, almost to the point of obsession. Prune juice, Metamucil and bran have become a part of my daily life.
I am quite grateful however for having made it this far in life, as I am well aware that it is a privilege which is denied to many, even if things don't always work the way they used to!!!
I try to have something with bran in it every day. Some days it is bran cereal . . . others it might be one of my bran muffins, and some days it is one of these delicious Big Bran Breakfast Cookies!
They are loaded with fiber and go down really well with your morning cuppa!
They make a nice change from your morning oats or wheat cereals . . .
The recipe makes 16 lovely, breakfast sized cookies. They also freeze well, so you can bake them up, wrap and freeze, ready to take out when you are ready to eat. Just a few minutes at room temperature works fine.
They are perfect for a breakfast on the go as well. And kids love them. They are totally unaware that you are feeding them something filled with goodness . . .
They are half unbleached (I only use unbleached) flour and half whole wheat flour, with a mix of white and brown sugars. (I always use muscovado sugar, which is less refined.)
Then there are bran flakes . . . I crumble them up a bit . . . easier to eat that way. My teeth are getting old too.
And a hefty portion of dried fruit goes in as well. You can use raisins, sultanas, chopped dates, apricots, chopped prunes, cranberries, or a mixture of some of each. All work well. You can even add chopped toasted nuts if you are really keen.
The fact is this is a very tasty way in order to get some of your daily fiber intake and a darned delicious way to start your day!
Big Bran Breakfast Cookies
Yield: 16Author: Marie RaynerThese breakfast cookies are loaded with fiber and taste! The whole family is sure to love them!
ingredients:
- 75g of bran flakes, crushed to 2/3 the amount (2 cups)
- 140g whole wheat flour (1 cup)
- 140g plain flour (1 cup)
- 1 tsp bicarbonate of soda (baking soda)
- pinch salt
- 180g butter, at room temperature
- 140g granulated sugar (2/3 cup)
- 100g soft light brown sugar (1/2 cup, packed)
- 2 large free range eggs
- 150g dried fruit (1 cup) (raisins, chopped dates, cranberries, etc.)
instructions:
How to cook Big Bran Breakfast Cookies
- Preheat the oven to 170*C/325*F/ gas mark 3. Line several baking sheets with baking paper. Set aside.
- Whisk both flours, the crushed bran flakes, soda and salt together. Set aside.
- Cream together the butter and both sugars until light. Beat in the eggs one at a time. Stir in the flour mixture. Combine well. Stir in the dried fruit.
- Drop by 1/4 cup fulls onto the prepared baking sheet, leaving plenty of space between. You should get about six per sheet, which means you will fill 2 sheets and then have a final bake with only 4 on it.
- Bake for 15 minutes or so until risen, dry on top, set and golden brown around the edges. Let stand on the baking sheet for about 5 minutes before scooping out onto a wire rack to cool.
- Store in an airtight container.
Delicious with a nice cup of tea, a hot cup of java or a cold glass of milk. You are sure to love these!
