Traveling when you are on a restricted diet can be a bit overwhelming, but if you plan and prepare ahead you can relax and enjoy your time away. By preparing food that traveled easily, I was able to enjoy myself without worry because I had planned ahead to make sure I would stay within the confines of the restrictive diet I need to follow right now. I have been struggling to get enough protein so I adapted a recipe and created these Banana Cranberry Breakfast Cookies.
These cookies are great for breakfast on the run, too. It has 7.5 grams of protein. I’m looking forward to trying additional flavor varieties.
- 1 large banana, mashed (1/2 cup)
- ½ cup unsalted creamy natural peanut butter
- ½ cup raw honey
- 1 teaspoon vanilla
- 1 cup old-fashioned rolled oats
- ½ cup unbleached flour
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt (non-iodized for LID)
- 1 teaspoon cinnamon
- 1 cup dried cranberries
- 6 tablespoons Egg-Beater egg whites
- 2 scoops Vegan Smart Vanilla Protein Powder
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- In a large bowl, mix together banana, peanut butter, honey and vanilla. In a small bowl, mix dry ingredients. Stir dry ingredients into banana mixture and mix just until combined. Stir in cranberries.
- Use a ¼-cup scoop to drop dough onto baking sheets, six cookies per sheet. If your batter is really thick, slightly flatten the cookies to ½-inch thick with a spatula dipped in water. Bake, one sheet at a time, for 15 minutes. Transfer to wire racks to cool completely.
I hope you will try this recipe. It tastes great and is kid-friendly. My oldest granddaughter loved them.
Do you have go to travel or on-the-go recipes? I love for you to share them.
Happy to share my heart 4 home even when we are on the road!