The Big Brekkie Biccy

I think you can have biscuits for breakfast – I’m not talking about the rather plain breakfast biscuits that are currently on the market but homemade relatively healthy (lets face it a biscuit is never going to be the ultimate health food) biscuits full of good nuts and seeds.  The beauty of the brekkie biscuit is also it’s flexibility and portability – you can make it in advance, freeze it and then you always have a stash of breakfast biccies ready to take with you wherever you go – and it doesn’t have to always be for breakfast.

brekkie biccy

The big brekkie biccy (makes about 12 large biscuits)

  • 250g oats
  • 110g Spelt flour (or wholewheat)
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 100g raisons
  • 100g unsalted peanuts
  • 150g brown sugar
  • 50g hazelnuts
  • 50g pumpkin seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons ground ginger
  • 200ml sunflower oil or rapeseed oil (or a combination – I used 100g sunflower and 100g rapeseed)
  • 150ml milk

Mix all the dry ingredients together in a large bowl – you can leave the nuts whole.  Then add the oil and stir in, finally add the milk.  The mixture will feel a bit sticky, add the milk slowly as you don’t want it too runny so add less if you think it’s a bit too on the runny side.

Line a baking tray with baking paper and then take roughly 1 heaped tablespoon of mixture per biscuit – flatten them out to around 6-8cm.  You’ll need a couple of baking trays.

Cook for around 10-15minutes until going golden  – 200c/400f/Gas 6. Put them on a rack to cool and harden up a little before eating or storing.  Can be frozen – they defrost very quickly – fortunately!

 

 

 

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Author: thebrekkieblog

Runner and avid breakfast eater

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