Super food breakfast biscuits

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 373.3
  • Total Fat: 14.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.3 mg
  • Total Carbs: 56.5 g
  • Dietary Fiber: 5.1 g
  • Protein: 6.3 g

View full nutritional breakdown of Super food breakfast biscuits calories by ingredient


Introduction

I LOVE using my Nutribullet to mill my own flours. I use the flours to make healthier baked goods for my kids. When it's nearing the end of the month, and we're running low on groceries, using dry beans and dry whole grains and dry quick oats to make a protein and nutrition packed breakfast biscuit seemed appropriate. They're delicious, with sustainable carbs and protein, to get you through until lunch time. I LOVE using my Nutribullet to mill my own flours. I use the flours to make healthier baked goods for my kids. When it's nearing the end of the month, and we're running low on groceries, using dry beans and dry whole grains and dry quick oats to make a protein and nutrition packed breakfast biscuit seemed appropriate. They're delicious, with sustainable carbs and protein, to get you through until lunch time.
Number of Servings: 16

Ingredients

    1.5 cup chick pea flour (Besan) (by POPPINESS)
    235 gram(s) Cares Organics Super Grain Mix (by CURIOUS-FISH)
    3 cup Quaker Oats - Quick 1 Minute - Dry
    16 tbsp Flax seed, Stober Farms natural milled golden flaxseed meal (by PALAKA5)
    3 cup, mashed Banana, fresh
    1 tsp Cinnamon, ground
    1 tsp Ginger Root
    1 cup, packed Raisins
    .5 cup Maple Syrup
    8 tbsp Sue Bee Honey Premium Orange Blossom Grade A Fancy Pure Honey (by JEAN_W_1960)
    3 tsp Leavening agents, baking powder, low-sodium
    1/2 cup extra virgin coconut oil, in liquid form8 tbsp Coconut Oil - Nature's Way Pure Extra Virgin coconut oil

Tips

This is a gluten free, lactose free, cruelty free recipe.


Directions

Mill the ingredients into flour. Combine dry ingredients first. Add oil, mashed bananas, and enough water to make a sticky dough. Preheat oven to 400. Line two baking trays with foil. Use a 1/3 measuring cup to portion out the biscuits and drop 8 per tray, evenly spaced, onto lightly oiled baking sheets. Bake for 17 minutes on top rack. Let cool completely before storing in an airtight container in the refrigerator or freezer. Store in fridge up to 2 weeks. Store in freezer up to two months.

Serving Size: Makes 16 1/3 cup servings (or 16 biscuits)

Number of Servings: 16

Recipe submitted by SparkPeople user AUTIEMOMZUNITE.

TAGS:  Vegetarian Meals |