{Goodness Gracious!} Breakfast Cookies

Lately I’ve been exploring ways I can improve the nutritional goodness of what I cook for my family.  I’m trying to get rid of (or at least greatly reduce) refined sugars, flour and grains and get more whole foods in our diet.  You might think this idea might not go along with preparedness cooking, but so far in my journey I’ve found many recipes to prove in fact, that it’s quite possible to have your food storage “cake” (or in this case your “cookie”) and eat it too!


This recipe was shared with me by Amy Grady from At My Kitchen Table.  I had the pleasure of attending a live cooking class she offered recently where these cookies were shared and I loved them!  The recipe isn’t found on her blog, but as it came from her I want to give her the shout out as well as let you know where to look for other great wholesome recipes.  Since then, I’ve made them twice myself and everyone’s loved them, so I’m calling the recipe a keeper.

You can PRINT the recipe here –>  Breakfast Cookies Recipe.

This printable recipe is the original recipe page I received from Amy and scanned for you.  Very kindly, she gave me permission to share it with you here.  Below, you’ll see how I tested out these cookies using powdered dehydrated eggs and how I baked them in my sun oven!


Breakfast Cookies (makes 12 large cookies)

1 1/2 cups mixed raw nuts and seeds (I used cashews, almond and pumpkin seeds), roughly chopped

1 cup raw coconut flakes

1 1/2 cups blanched almond flour

3 TBS coconut flour

3/4 tsp. baking soda

1/2 tsp. sea salt

2 TBS coconut sugar

4 TBS melted coconut oil

2 eggs (*for food storage, could use egg powder/ water)

4 TBS honey

2 tsp. vanilla

Dairy free chocolate chips (used to top the cookie)



Preheat oven to 300 degrees.  Line a rimmed baking sheet with parchment paper.  Place the raw nuts and coconut flakes on the baking sheet in a single layer to toast.  Bake until lightly toasted, about 10 minutes.  (*Sun Oven:  watch closely between 10-20 minutes until desired toasting is completed.)  Remove from oven and set aside to cool.

In a large bowl, combine almond flour, coconut flour, baking soda, salt and coconut sugar and whisk to combine well.  Make a well in the center of the dry ingredients and place the beaten eggs (*or 2 TBS whole egg powder mixed with 1/3 cup water), coconut oil, honey and vanilla and beat well.  Combine everything until mixed completely.   Now, add the toasted nuts and coconut flakes and stir together.  Allow the dough to sit until it firms up (making it easier to handle), about 5 minutes.

Line a rimmed baking sheet with parchment paper if desired.  Divide the dough into 12 equal portions, each about 4 TBS in volume (*or less, depending on tray space cooking with a Sun Oven) and about two inches apart from one another.  With damp hands, shape each portion into a ball, return to the baking sheet and press into a disk about 1/2 inch thick.  Scatter 5 or 6 of the chocolate chips on top of each cookie and gently press to help them adhere.

Bake in the center of the oven (*Sun Oven:  however you can cram the cookie trays into the box, venting the glass door) and bake until the cookies are puffed, pale golden and brown around the edges, about 12-15 minutes. (*Again, using a Sun Oven, keep an eye on those cookies.   They’ll probably be done right around the 20 minute mark.)

Remove cookies from oven and allow to cool on the baking sheet about 10 minutes.  Transfer to finish cooling on a baking rack.


Recognizing this recipe only has one ingredient (the eggs) which (without chickens) would need to be swapped out to become a food storage recipe, I decided to test it in my Sun Oven!

As a note, I’ve never (never in many recipes tried) burnt anything in my sun oven.  It’s actually been a task sometimes to get things browned (as with this bread recipe).  Because of this, I was curious whether “toasting” the nuts would happen easily…or not!

Breakfast Cookies (3)

I left them in the 300 degree oven (which to bake normally requires around double the time a conventional oven calls for)…for about 20 minutes (twice the time) and yowzers…what happened?  I came back to discover my chopped nuts and coconut flakes weren’t only toasted, but on the thinner parts of the trays they actually burnt!  This was exciting!  My guess is that it was due to the strictly dry ingredients being baked.  (No moisture or steam to slow things down.)

Breakfast Cookies (4)

Mixing together the dough.  Dry ingredients first, wet ingredients second.  Then add your toasted nuts and coconut flakes.

If you’re using powdered eggs, the best way to do this is to just add the dry egg powder into the other dry ingredients you’ll mix together and set aside the (egg) water to add in after the other liquid has been added – just so you don’t accidentally make your dough too wet.  Testing this out, I only ended up needing about 1/2 of the required water (your area’s humidity level will make a difference).

Breakfast Cookies (6)

Breakfast Cookies (7)

Scoop the dough onto your cookie trays,

Breakfast Cookies (8)

Roll each scoop into a ball and flatten into a 1/2 inch disc.  Sprinkle some chocolate chips on top (I may have used more than the 5-6 the recipe called for) and press the chips into the dough a little extra so they stick to the cookie.

Breakfast Cookies (9)

Ready to bake!

Breakfast Cookies (10)

I wanted to check whether it was useful or not to use the parchment paper in baking with the sun oven, so one tray had it while one didn’t. In the end, it really didn’t seem to make a difference.  There’s quite a bit of coconut oil in the recipe, so with that the cookies lifted off the trays without too much of a problem.

Breakfast Cookies (1)

Remember to create a vent for the steam to escape (notice the pencil pressed beneath the lower door clip – that’ll do it!).

Breakfast Cookies (11)

350 degrees on a partly cloudy day.   Not too bad!

The Sun Oven cookies baked for 20 minutes.  Also, the difference in results for using the powdered eggs wasn’t noticeable.  This is a great recipe for easy-to-transport nutrition, whether it be for breakfast or a quick snack.  Gluten free, mostly (beside the chocolate chips) refined sugar free, can be made dairy free (*see notes) and overall very kid -and everyone else- friendly.  What kid would turn down a “breakfast” topped with chocolate chips?




  •      The non-dairy chocolate chips I chose to use in this recipe are made by “Enjoy Life”.  Check them out!






Wonder Oven Recipe Ebook

For convenience, I’ve put together an ebook which includes a 6 page explanation on the concept of Wonder Oven cooking (including best practices and tips) and is followed by 28 of my post’s recipe cards.  To save all the skipping around to recipes (one click to get it all in one document) I’ve combined it.



About the Recipe Cards:

The recipe cards are sized as either a 4 x 6 card or a full (8 x 11) page and were created to fit the organizing system I use for food storage meal planning.

The idea is of creating a “family food storage cookbook” by collecting and saving the recipes which you’ve tested out, know they work and know you want to store for.  Every recipe you see here on myfoodstoragecookbook.com is one I have tested and has worked for my family and has a place in “my” food storage cookbook.  I’ve planned for quite a lot of variety, but you don’t have to.  It’s completely up to you.

The organizing system (intended to be used once I’m in the midst of long term dependence on my stores) is a way to have a daily meal plan “ready to go” while still allowing for flexibility.  It allows for circumstance changes while still creating a daily variety. Example: if I’m without power and discover that solar cooking won’t work one day, I can easily “swap”and use a Wonder Oven recipe while keeping my inventory steady.

Wonder Oven cooking is a crucial part of my own preparedness cooking plan and these recipes are why!

Go here to find it… and happy prepping!  -Megan



Recipes included:

Making Bread in a Wonder Oven
Making Muffins
Making Yogurt
Arroz Con Pollo
Baked Shells Casserole
Cajun Red Beans ‘n Rice
Chicken Barley Soup
Chicken Cacciatore with Herbed Polenta
Curried Coconut Chicken
Homemade Hamburger Helper: Beef Stroganoff
Homemade Hamburger Helper: Chili Mac
Homemade Hamburger Helper: Cheeseburger Macaroni
Homemade Hamburger Helper: Cheesy Beef Taco
Homemade Hamburger Helper: Cheesy Italian Shells
Homemade Hamburger Helper: Cheesy Jambalaya
Homemade Hamburger Helper: Lasagna
Homemade Hamburger Helper: Potato Stroganoff
Homemade Hamburger Helper: Salisbury
Lasagna (traditional) made in a Wonder Oven
Mexican Tortilla Lasagna
Overnight Oatmeal
Rice Pudding
(Slow) Cooking Meat in a Wonder Oven
Spaghetti Pie
Spanish Rice (Two Varieties)
Thai Coconut Corn Soup
Truly Impossible Pie (Quiche)


Adding a Wonder Oven to your Supplies: 4 ways

My Food Storage Cookbook is proud to offer 4 new options to acquire a Wonder Oven!

Through the years while offering patterns and promotions, I’ve sent out hundreds of patterns to those wanting to make them, while hearing from others wanting to know where to get one ready-made.  I’m now bringing you 4 options to get one for yourself!

Four Ways to Get Yourself a Wonder Oven

The biggest hurdle for the DIY’er has been finding the right sized beads to purchase.  I’ve blogged at length about the need for tiny (bebe) sized beads for best heat retention and most of the time those beads are hard to find.  For those who want to do it themselves, I’ve made arrangements with a supplier I trust to bring the beads directly to you!

For groups or even a few friends who want to get together for an order, there’s the appeal of saving money by buying in bulk and doing some of the work yourself.  At the same time, for those who just want to buy one already done, I’ve made arrangements through a friend of mine to offer completely finished sets as well.

I’m excited to bring these options to you!  For more specific information on each product and to order, just visit my shop.  All DIY options are built around the amount of beads (cartons) my supplier offers.  One carton is equal to 37 gallons of beads and each Wonder Oven set requires 10 gallons of beads. I’ve translated these quantities to the tables below in relation to this project.

Also, shipping (to all US locations, including Alaska) is included in all of the options you see here.  Shipping costs to Canada, while I’m happy to offer it, has a slight increase in shipping costs for the beads in Canadian currency.  I can still make it work, but please contact me directly by emailing me at myfoodstoragecookbook@hotmail.com.

Wonder Ovens For Sale

Read more

46 Homemade Spice Mixes: Printable {English + Spanish!}

I’ve been meaning to get this printable done for a long time (truth be told, it’s been more than a year!).  My sweet friend Maria (who you met over in this post and also this post) translated these recipes for me into Spanish for any of you who might appreciate Spanish.  I remember her telling me that she stayed up until nearly midnight one night (it might have been more) translating it.  It takes a pretty amazing friend to do that!  I hope you can use it and then share it with others.

I came across this recipe list (it’s a book almost!) here over at www.rainydayfoodstorage.blogspot.com.  I loved it, but there was no way to print it from the original blog posting.  It was such a a great compilation however that I knew I wanted a copy for myself and why not share it with you too?!

In as much as it’s not my own and considering I haven’t tried all the mixes myself yet, I haven’t altered anything from the original source.  I’ve simply created a more convenient way for it to go into your cookbook (or the door of your cupboard) to be used.  One note:  the very last recipe, Chai Masala, has some formatting issues and I didn’t correct them on purpose.  I’m not familiar with that spice blend and didn’t want to interpret it incorrectly – you’ll have to be the judge on that one.

I hope you enjoy the {$$} you can save from not purchasing store bought spice blends while (at the same time) becoming more prepared with the spices you store!


46 Homemade Spice Mixes English1

46 Homemade Spice Mixes English2

46 Homemade Spice Mixes English3

Print Here! 46 Homemade Spice Mixes {ENGLISH}


Print here for the {SPANISH} version of these recipes! ==> condimentos de myfoodstoragecookbook

{New} Wonder Oven Cooking Video

Hello again – it’s been a while!  Getting back to posting, I’m excited to announce that I’ve finished a video Wonder Oven cooking class and you’re invited!  I know I always learn concepts better if I can see them demonstrated, and now while learning to cook with a Wonder Oven you can too!

This video begins with a 5 minute introduction of myself and what has driven me to create an online resource of over 160 100% food storage recipes.  From testing those recipes, I learned how essential using a Wonder Oven truly is.  I’ll introduce you to what they are, how they work and we’ll spend another 14 minutes together stepping through making bread and sharing other tips.  I can’t wait to help you get comfortable using this tool while making some of the most delicious bread you’ve ever tasted!

Here’s a preview of it:

There are two ways you can get it!

First, you’ll find it here in my new “Video Store”.

Second, a limited-time value which will be available for 7 days (from January 18th until midnight on January 24th), is to get it through the Back to Basics Living 2016 Bundle, where it will be included.  This bundle includes more than 60 digital products and vendor coupons and allows you complete access to all the products for a full year.
(Update: this bundle offer is now over so all links have been removed.)

BTB Live graphic

Vacuum Sealing & Preserving without Electricity


Vacuum Sealing post

I’ve recently come across a couple of good ideas that can be “thought forward” to emergency preps.  They share a similar theme, so I decided it was worth a post to combine them.  Today’s idea is preserving fresh items (or pantry items opened prematurely) in the event you’re without electricity.  Some might think this is a funny thing to prepare for, but if the lights go “out” my belief is that they won’t be coming back “on” all too quickly, so we’d better be ready to adapt.

Fresh Foods in Food Storage?

In addition to all the shelf stable food items we store, preparing a plan to grow fresh foods by learning to garden and sprout (so long as conditions allow it) is extremely important to consider.   Nutritionally as well as for so many other reasons, having a bit of fresh food to eat, even in small amounts, would be (and I use this adjective most sincerely) *awesome*. The problem is, we’d likely have times in growing food where there’s a surplus;  we can’t use it up fast enough and don’t want it to go to waste.  Well, there are a couple of ideas I’ve come across to help in this area that I’d like to share. Read more

Book Review: Beyond Basics With Natural Yeast

So, hello again!  It’s been a while. Don’t worry though, I’m still here, I’ve just been buzzing around lately getting used to a new family schedule at home.  Let me fill you in just a little on what I’ve been up to (and no, I’m not quitting blogging)…

{Personal} Update Time…

Before starting the blog, my husband and I homeschooled three of our kids for more than five years.  After a big move across the country, we felt much more comfortable with our new area’s public schools so we enrolled the kids in school.  Lucky for me, this window of time allowed the opportunity I needed to post recipes here in earnest and get the ball rolling, which I’m very grateful for.

Well, a couple months ago the winds changed and my husband and I realized a lot of good for our specific kids’ needs would be met if we returned to homeschooling again.  We went with it and that’s where I’ve been spending a great majority of time lately.  Although it’s been a busy adjustment, I’ve been sincerely loving it and life is very good.

This doesn’t mean I won’t continue to post when I can, but you’ll need to be patient with me. Another place we can connect is via Facebook where I post more regularly .  If you’re ever wanting to find me to see what I’ve been up to, that would be a good place to find me.  Also, as for Twitter, I’ll see about working on my presence there, but right now my focus is really at home.

Wonder Ovens

Personal life updates aside, I’ve been excited for all the recent interest in Wonder Ovens.  I was invited to contribute a power packed introduction post all about them for Backdoor Survival’s Blog recently.  Additionally, there continues to be lots of interest from emails I’ve gotten both asking for wonder oven paper patterns and hearing back from readers who’ve finished making them for themselves.  I love being a part of it!

Book Review (!)

So, on to today’s business.  I was so excited to get to be a part of a blog tour for a wonderful new book that’s come out on sour dough/ natural yeast cooking.

Authored by Melissa Richardson, her second book “Beyond Basics with Natural Yeast”, builds on principles taught in her first book “The Art of Baking with Natural Yeast”.  Since I was gifted my first start over the summer by a generous reader, I was particularly interested to find out the publishing company for this book was looking for blogs to review it.  They needed reviewers and I needed instructions.  Since I’m such a beginner when it comes to baking with natural yeast this book absolutely thrilled me for all the options which were discovered!

Beyond Basics Yeast (6)

This is my fun start container, btw.  And now, I’ve found a great book to boot! Read more

New Wonder Oven Retailer + Give Away!

01/19/16 Update:  While this website link no longer works, Joyce has agreed to make completely finished Wonder Ovens for me as I begin offering them myself.  Details will be posted within the next week.  All of the quality you see here in the Wonder Ovens she makes will be offered just the same except she’ll be making them to sell through me.


Exciting news!  For those who’ve been wanting to buy a wonder oven pre-made, Joyce from Prepared in Every Way.com (who’s blogged, authored and been involved with preparedness podcasting for many years) has now begun making and selling Wonder Ovens full time.  I’m so excited that she’s decided to take this project on for all the rest of us!  You can find her at My Wonder Oven.com (love that name, btw!).

To kick off this new adventure, she’s giving away this very cute October “pumpkin” of a Wonder Oven!  Details are given below.

**This giveaway is now CLOSED, however please continue to utilize this post for information on where to go to BUY a Wonder Oven** Read more

Two Weeks of Big Giveaways!

This week and next, there are two product giveaways going on with a collaborate of preparedness bloggers that I know just about any of you would love to win!  I’ve never participated in group giveaways like this in the past (mostly because I’ve had other things I’ve been focusing on), but with two products in a row being given away this month which would ideally suit my goals on this blog, I decided to join in.  If you’re a My Food Storage Cookbook Facebook fan (which I hope you are), you’ll already have entries awaiting for you in the drawing.   You’ll need to be sure to *follow each of the links below* to get to the entry pages in order to participate.  Also, to clarify, these are TWO separate giveaways which are going on, each with different links given below; one is for this week and the other is for next week.  Woo Hoo!

**These giveaways are now CLOSED** Read more