So it's been pouring outside for the last 4 hours non-stop, and I'm starting to get a little cabin-fever if you know what I mean. South Carolina weather is generally pretty mild, but with a lot of rain. This week being one of the most miserable in awhile. It has been raining most of the day since last Saturday, so I'm about done with the rain for now.

I'm from Arizona where it never rains except for  two months out of the year (monsoon season) which is hot, and muggy as he**, even more so than South Carolina in August.

I guess I can't really complain about the weather here- for the most part it's pretty nice, June-about middle of September is a little rough (hot, humid), but the evening summer showers break up the hot temperatures, and the rest of the time it's great weather, winters included.

So a little off topic but I decided to make a couple of treats this morning since Sunday is my off day from the gym typically.

This morning  I was feeling the need for cookies for some reason so I opted for something that was similar to a muffin in ingredients, so I wouldn't feel like such a terrible mother for making cookies for breakfast for baby Cal. I'm calling this concoction, pumpkin spiced coconut bites, but shhh... don't tell hubby coconut is in his breakfast cookies because he will revolt!

Oh yeah and I'll post another recipe I made yesterday morning for my lemony, poppy seed, blueberry pancakes-these came out pretty good, and were tasteorific, if I do say so myself.

Pumpkin Spiced Coconut Bites
Ingredients:

1 Cup of flour of choice ( I blended, 1/2 a cup oat flour, 1/4 cup coconut flour, 2 tbsp almond flour, 1 tbs garbanzo four), and it gives me a variety of nutrients, and I think holds together much better than any one of these flours by themselves. If you're ever bored you can try blending alternate flours to see what combo you prefer.
1Tbsp Flax Meal
1/2 Cup 100% pumpkin puree
1/2 tsp BP
1/2tsp BS
1Tbsp Coconut oil
Dash of Salt
1/4 Cup Coconut sugar
1 tsp pumpkin spice blend
1 tsp vanilla or maple extract
1/4 cup plain yogurt
1 egg
1/4 cup unsweetened coconut flake
1/2 cup nut butter ( I used almond butter)
1/3 cup raisins, apricots or cranberries, or choc chips if you like
1/4 cup walnuts for topping

I also added a few drops of Stevia for a little extra sweetness, you could add more sugar or different sweetener if you like as well, I like the coconut sugar personally in baking.

 Directions:
1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper before beginning.
2. Pour all the dry ingredients in a bowl and stir together, add pumpkin puree, nut butter, vanilla, egg, yogurt, coconut oil together and stir until blended together nicely, if it's still to thick as some flours seem to take differently to wet ingredients than others, you can add a little more yogurt if you like, to get the right texture. Texture should be like cookie dough.
3. Add in whatever fruit or chocolate chips that you like and mix until all ingredients are blended together.
4.Take a cookie scoop and place small balls on parchment paper about an inch apart, these cookies stay form so you can put them closer together if you'd like to get all on one sheet.

5. Top with walnuts and bake in oven for 15 minutes.

ENJOY!

Recipe makes  about 16-18 cookies-I was being kind of naughty this morning so I drizzled a little agave on them fresh out of the oven , and they were totally amazing!.