BREKKIE COOKIES

Love What’s On Your Plate: Wholesome Recipes to Cherish & Share, will make you feel like a guest sitting at [Stephanie Valentine‘s] supper table learning all about her family, her traditions, and why homemade meals mean so much to her. This beautifully curated collection is more than just your average cookbook—it’s an invitation to embrace joyful, wholesome cooking.”
—CANREADS Book Review

In this cookbook, love what’s on your plate means loving . . .

• The experience of cooking and eating
• The individual and blend of tastes
• The knowledge that it’s good for you
• The feelings of bonding and celebration
• The traditions of the past—and the new ones you’re creating

A collection of over 100 delicious, well-balanced recipes designed to make cooking easy and enjoyable. Created by holistic nutritionist and passionate home cook Stephanie Valentine, this cookbook is filled with flavourful meals that bring people together.

✔ Simple & Nutritious – Wholesome, satisfying dishes without compromise.
✔ Perfect for Families – Tried-and-true favourites everyone will love.
✔ More Than Recipes – Includes exclusive guides and tips on:

• Setting the perfect table for any occasion
• Seasonal cooking and meal planning
• Hosting meaningful holiday gatherings
• Growing fresh ingredients at home
• Practical nutrition advice from a certified expert
• . . . and much more!

From weekday dinners to holiday feasts, brunch spreads to BBQs, these recipes are crafted with love and designed to make home cooking stress-free and rewarding. Whether you’re a seasoned home chef or just starting out, Love What’s On Your Plate will inspire you to create meals that nourish both body and soul.

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Brekkie Cookies

Yields 1 dozen

Ingredients

1 large ripe banana, mashed

1 egg, beaten

2 tbsp ground flax

⅔ cup almond butter

⅔ cup tahini

2 cups quick or old fashioned rolled oats

¼ cup maple syrup

½ tsp flaky salt

Generous sprinkle of cinnamon

½ cup walnuts, chopped*

½ cup almonds, chopped*

¼ cup cashews, chopped*

⅓ cup pumpkin seeds*

¼ cup sunflower seeds*

⅓ cup dried cranberries

½ cup dark or semi-sweet chocolate chips

*Optional Shortcut: Substitute 1½ cups Super Granola Crunch (see below) for nuts and seeds

METHOD*

Preheat oven to 350°F (180°C).

In a large bowl, combine banana, egg, flax, almond butter, tahini, oats, maple syrup, salt, and cinnamon. Mix until well-combined.

Add nuts, seeds, cranberries, and chocolate chips. Mix by hand or with a stand mixer until dough is thick and heavy.

On a parchment-lined baking sheet, spoon about ¼ cup of dough per cookie. Lightly press to flatten. Bake for 15 minutes, until edges start to brown.

Let cookies cool slightly on baking sheet, then transfer to a wire rack to cool completely.

 

Super Granola Crunch

Ingredients

1 cup almonds

1 cup cashews

1 cup walnuts

1 cup pumpkin seeds

1 cup sunflower seeds 1 cup rolled oats

¼ cup extra virgin olive oil

¼ cup maple syrup

1 tbsp ground cinnamon

Optional:

½ cup raw cacao nibs

½ cup goji berries

½ cup dried cranberries

½ cup unsweetened coconut flakes

METHOD*

Preheat oven to 325°F (170°C).

In a food processor or by hand, coarsely chop nuts. Transfer to a large bowl and mix with seeds and oats.

In a separate bowl, whisk oil, maple syrup, and cinnamon. Pour over granola mixture and toss, coating evenly.

poon mixture onto 2 parchment-lined baking sheets and bake for 12 minutes. Remove from oven and mix to ensure even cooking. Mix in any optional items, and bake for another 7 minutes. Remove from oven and allow to cool for 15-20 minutes.

Store in an airtight glass container.

Published with permission from RE:BOOKS.