Healthy Selection Breakfast Bites
| 
| 
| Large egg, fork-beaten | 1 | 1 |
| Overripe medium banana, mashed | 1 | 1 |
| Grated carrot | 1 Cup | 250 mL |
| Sliced natural almonds, toasted (see tip, below) |
½ Cup | 125 mL |
| Brown sugar, packed (can use ¼ C Splenda) |
½ Cup | 125 mL |
| Unsweetened applesauce | ¼ Cup | 60 mL |
| Vanilla extract | ¼ tsp. | 1 mL |
| Whole wheat flour | 1 Cup | 250 mL |
| Quick-cooking rolled oats | ½ Cup | 125 mL |
| Ground flaxseed | ¼ Cup | 60 mL |
| Baking soda | ½ tsp. | 2 mL |
| Salt | ½ tsp. | 2 mL |
| Ground cinnamon | ¼ tsp. | 1 mL |
Combine the first 7 ingredients in large bowl.
Add remaining 6 ingredients. Stir until no dry flour remains. Drop by rounded tablespoonfuls about 1 inch (2.5 cm) apart onto greased cookie sheet. Bake in 350 degree F oven for about 12 minutes until set and the bottoms are browned. Remove bites from cookie sheet and place eon wire rack to cool. Makes 24 bites.
1 bite: 74 Calories, 2.2 g Total Fat (0.9 g Mono, 0.9 g Poly, 0.2 g Sat); 8 mg Cholesterol; 12 g Carbohydrate; 2 g Fibre; 2 g Protein; 84 mg Sodium
To toast nuts, place them in an ungreased shallow frying pan. Heat on medium for 3-5 minutes, stirring often, until golden. To bake, spread them evenly in an ungreased shallow pan. Bake in a 350 degree F oven for 5 – 10 minutes, stirring or shaking often, until golden.