Learn how to make these Hummingbird Breakfast Cookies with half of an overly ripe banana, pineapple, pecans, and spices. They are not overly sweet, they are gluten free, and they pack a powerful flavor punch!
Before I share this recipe for Gluten-Free Hummingbird Breakfast Cookies with you, I’d like to tell you the story of their origin of the recipe first. All good recipes start with a great story, and this recipe certainly has one!
If someone told you they made you a molasses cake, you would assume that this cake was made with molasses, right? Well, when I first came to Atlanta, a friend told me she baked me a Hummingbird Cake for my birthday. Well, guess where my mind went? I thought that cake was made with nectar squeezed out of hummingbirds or something equally horrible! I even started evaluating our “friendship”! The overflowing stream of thoughts that seem to run through my mind when I am frazzled, always amazes me!
But, after she had a good laugh at me (wait, aren’t friends supposed to be laughing with you?), she told me that this cake was made with bananas and pineapples and nuts and spices – a cake made with more fruits and nuts than flour! So, I reluctantly took a small bite…and then another…which turned into yet another. That cake was so good, my tastebuds started humming while I stopped breathing! Heck – it’s either breath or swallow – right?
I am from Sri Lanka and have had my fair share of exotic cakes: from cashew “love” cakes, to date cakes, to mango cakes, but I’d never tasted anything quite like this before!
I was curious, and, looked up it’s origin only to find that the Hummingbird cake was said to have its roots in Jamaica. However, the earliest known Hummingbird cake recipe was submitted by a Mrs. L H Wiggin to Southern Living Magazine in February of 1978 in North Carolina.
Eventually, my friend shared her recipe with me and I have made and remade it many times over. But, over the years, I started adapting it a tad bit. I cut down on the sugar and started using coconut oil and gluten free flour. Now, I would eat Hummingbird cake every day, but since I do believe in moderation, I did the next best thing (at least for me). I tweaked the Hummingbird recipe I was using, to make these Hummingbird Breakfast Cookies.
These Hummingbird Breakfast Cookies are made with half an overly ripe banana, pineapple, pecans, and spices. They are not overly sweet, and they’re gluten free, and they sure do pack a powerful flavor punch! Here’s hoping you enjoy these as much as I do.
- ½ cup ground oats (I used my blender to grind quick oats)
- ½ cup rice flour
- 1 tsp baking powder
- ¼ tsp salt
- 5 tbsp coconut palm sugar (or brown sugar)
- ½ tsp cinnamon
- ¼ tsp allspice (or pumpkin spice - or a dash of ground cloves, nutmeg, ginger)
- ¼ cup crushed and drained pineapple (I used fresh pineapple and squeezed the juice out using a strainer and paper towels)
- 1 tsp vanilla extract
- ½ overly ripe banana, mashed
- 1 egg
- 2 tbsp coconut oil - melted
- ¼ cup chopped pecans
- Preheat oven to 350º F.
- Mix the oats, rice flour, baking powder, salt, sugar, and spices together.
- Then add in the pineapple, banana, vanilla, egg, coconut oil, and mix well.
- Then add in the pecans.
- The dough will be wet, so chill it for about 30 minutes to an hour.
- Then roll dough into 6 balls, flatten tops slightly (or fully if you would rather have a flatter cookie, these cookies do not spread out much as they bake).
- Bake for 12-15 minutes.
- Let cool - the cookies will harden a tad bit as they cool.
- Enjoy for breakfast with a cup of tea or coffee.
We hope you enjoy this recipe for Hummingbird Breakfast Cookies from SoFabFood Contributor, Shashi of Runnin Srilankan, as much as we do. If you like this delicious breakfast idea, visit our Breakfast section for even more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible breakfast food inspiration. Enjoy!
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