Breakfast Cookies

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Great for a quick snack on the run or to pack for a road trip this summer.

1 ripe medium banana, mashed

1 cup quinoa flakes or quick oats

1 cup hemp hearts

1 cup almond or other nut/seed butter

1/4 cup maple syrup or honey

1/2 cup chopped dried fruit (apricots or dates)

1/2 cup dried berries

1/2 cup sunflower or pumpkin seeds

1 tsp. ground cinnamon

1/2 tsp salt

Preheat oven to 325 degrees.

Mix all ingredients together and scoop about 1/4 cup of batter onto parchment lined cookie sheet. Flatten slightly to smooth tops. Bake for 15-20 minutes.  Let cool on rack.

Keeps for about 1 week at room temperature or can be wrapped individually and frozen.