This post is the first of a number of posts dedicated to breakfast :). If you have read any of my other posts dedicated to breakfast you will know it is my favourite meal of the day. However I am sad to say that I have recently lost my ‘mojo’ for making awesome, slap up breakfasts. So, in a bid to shake things up I thought I would inspire myself and venture out making new things.
I have to admit that I love breakfast biscuits and will quite happily store a few in my bag in case I get the munchies at work. But when it comes to living on a budget, they aren’t that cheap (and probably not that nutritious either!). So I have adapted some biscuit recipes and made my own to enjoy.
This fruity nutty breakfast biscuits recipe includes oats, great for long lasting energy and fibre. Hazelnuts and almonds, not just great tasting but full of goodness. And I have recently started to swop a few baking products (E.g. sugar and flour) for healthier alternatives. In this recipe I have used coconut nectar instead of sugar. I have been doing lots of reading around sugar and thought I would give up processed sugar and see if I can taste the difference! You don’t have to go out of your way to get this sugar alternative, brown sugar will do fine. I have been impressed with the results and so far, my partner hasn’t noticed :).
- Servings: 10 Prep Time: 5mins Cook Time: 15 - 20 mins Type: Biscuit Difficulty: Easy
- Ingredients
- 100g Sunflower Oil Spread
- 25g Coconut Nectar (or brown sugar)
- 1 Egg
- 40g Oats
- 150g Plain Flour
- ½ Teaspoon Baking Powder
- 60g Sultanas
- 2 Tablespoon Honey
- 50g Mix of Hazelnuts and Almonds (pulsed)
- Instructions
- Pre heat your oven to 150C and line to baking trays with grease-proof paper.
- Mix together the sunflower oil spread and coconut nectar (or sugar) until light and fluffy.
- Mix in the egg, flour, baking power and oats.
- Add the sultanas and pulse (or chop) the nuts until they are fine. Add to the mixture.
- Mix in the honey and leave the mixture to chill in the fridge for around half an hour.
- On a floured surface roll out our dough to the thickness of a pound coin. Cut into the 10 equal sized biscuits and place on the baking tray.
- Bake for around 15 - 20 mins or until they lightly brown on top.
- Pre heat your oven to 150C and line to baking trays with grease-proof paper.
- Mix together the sunflower oil spread and coconut nectar (or sugar) until light and fluffy.
- Mix in the egg, flour, baking power and oats.
- Add the sultanas and pulse (or chop) the nuts until they are fine. Add to the mixture.
- Mix in the honey and leave the mixture to chill in the fridge for around half an hour.
- On a floured surface roll out our dough to the thickness of a pound coin. Cut into the 10 equal sized biscuits and place on the baking tray.
- Bake for around 15 - 20 mins or until they lightly brown on top.
YUMMY RECIPES
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