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Breakfast, Tea, Anytime Jumbles

I like to bake in the morning.

It’s just a great way to start the day IMHO. Besides, I get so busy with other things that by the time afternoon rolls around I have second thoughts about getting out the baking gear. After all, afternoon is the time to start thinking about cooking dinner and the idea of baking then just seems like something extra to try to squeeze in. For me baking is fun—I never want it to be a chore or something that must be done.

This summer there really is no choice but to bake in the morning. The past few weeks have been so hot that turning on the oven during the mid-day heat is not something I want to do. So I’ve been making most dinners on the grill and treats that are chilled or frozen.

While our stash of ice creams and sorbets is growing the frozen baked goods that usually reside in the freezer have dwindled to almost nothing. And, I miss baking. I like to bake. It’s that feel good thing. So, today, baking it is.

These little jumbles are quick and easy. Although the oven is set to 400 degrees they’re only in there for about 6-8 minutes. In and out. Simple. Delicious.

I’ve been enjoying them with my morning coffee for a quick breakfast. And, in the afternoon with tea. And….uh oh…they’re addictive! Freeze ‘em and you’ll have them whenever you want. Great for the kids, too since they’re packed with good stuff.


Breakfast, Tea, Anytime Jumbles

You can easily omit the brown sugar and/or reduce the agave/honey to 2 or 3 tablespoons if you want a less sweet jumble. You can also leave out the dried fruit. They will still be wonderful—not awesome, but still wonderful. (These are not overwhelmingly sweet but I know some of you watch your sugar intake.)

Preheat the oven to 400 degrees.


Make (and set aside) one faux egg by whisking together:

1 1/2 teaspoons Ener-G Egg Replacer

2 tablespoons warm water


Whisk together in a large bowl:

1 1/8 cups almond flour

1/2 cup GF flour blend*

1/2 cup GF rolled oats

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon xanthan gum

1 teaspoon cinnamon

1 tablespoon brown sugar


Mix together in a small bowl or 2 cup measuring cup:

The faux egg you mixed up earlier

4 tablespoons agave or honey

3 tablespoons unsweetened applesauce

3 tablespoons canola or grapeseed oil


Pour the wet mixture into the dry ingredients and stir together with a spatula or spoon until well blended.


Add and mix in:

1/4 cup Enjoy Life chocolate chips

1/4 cup golden raisins, dried cherries, other dried fruits or a mix (I used raisins and cherries)

1/3 cup chopped pecans, walnuts, or your favorite nuts


Drop by tablespoonfuls onto a parchment lined cookie sheet. The dough is nice and thick and these guys don’t spread. I fit them all on one large baking sheet about 1 inch apart.

Bake in the preheated oven for 6-8 minutes until toasty brown. The little peaks have a tendency to get quite dark.

*I like to use Authentic Foods Multi-Blend Flour but there are many options. Visit The Sensitive Pantry’s Tips and Subs for more information on Gluten-free flour blends.


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Reader Comments (5)

Oh, man - I think it was destiny that you left me a comment on my blog today! I have food allergies and have struggled since diagnosis (one allergy test said I was allergic to XYZ, the other said I wasn't allergic to XYZ, but ABC).

I am a terrible cook, but will troll around your site anyway - I;m sure I will find something I can do!

Thanks for leaving me a comment so I could discover you!

Alana - It's tough navigating the world of "what I can't eat" -- at first. Once you decide it's the best way to live ('cos you really feel so much better) it isn't so difficult. It's just like going to live in another country and finding out you like it and have decided to stay.

This recipe is really pretty easy. It takes very little time to mix together and bake. And, they're delicious.

Check out some of the other food sensitive blogs on the Links tab. There are so many options!

Best of luck and let me know if I can help. Nancy

Jul 30, 2010 | Registered CommenterNancy Kohler

Ooo, I love cookies like this...Jumble is definitely a more appropriate name. These look like a scone/cookie fusion!

Would it be alright to feature one of these fabulous photos on my new site, It is kind of like Tastespotting, only gluten-free. Thanks!

Aug 7, 2010 | Unregistered CommenterJenn/CinnamonQuill

I know EXACTLY what you mean about baking (or cooking for that matter) in the morning; by afternoon, I'm wiped out! These look just wonderful - I have a sister who has Celiac - will be sending her the link to your site. So nice to meet you this weekend!

Aug 8, 2010 | Unregistered CommenterSMITH BITES

James makes something very very similar to this, that he was taught by his granddad when he was a little boy. He refers to them as 'rock cakes' because they look like little rocks. These look delicious, Nancy. Absolutely delicious.

Aug 9, 2010 | Unregistered CommenterAmber
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