Kashmiri Curry Breakfast Cookies

Preheat oven to 350 degrees. Line baking sheet with parchment paper or, for bars, spray and line with parchment paper a 9x13 pan.

Combine chia seeds with water in a cup, mixing well, and set aside for 15 minutes. In a large bowl, combine flour, oats, baking powder, baking soda and salt.

Drain & rinse beans and pulse in a food processor with melted coconut oil until smooth. Add honey/maple syrup, zest, orange juice, chia gel, applesauce (or pumpkin/sweet potato), Kashmiri Curry and vanilla. Pulse until smooth. 

Add the bean mixture to flour mixture and combine well. Next add the dried fruit, nuts, popped quinoa and cereal flakes and mix well. It will be a very stiff dough.

If making cookies, portion dough out into 12 equal portions and roll into a ball. Place on cookie sheet and flatten with your palm so that it's about 1/2 inch tall. Bake for 15 - 18 minutes, or until golden brown. If making bars, scrape mixture into prepared pan and press down well, so that it is evenly compacted. Bake for 24 - 28 minutes, or until golden brown.

Let cool completely. These can be stored in an airtight container at room temperature or in the refrigerator for a week.