I love a breakfast biscuit – something chunky oaty and filling. These are easy to whip up and are perfect for a grab as you go brekkie with coffee. There is a good amount of fruit and goodness in these biccies with a carrot thrown in for extra goodness, so you can have a guilt free biscuit. These are also vegan, sugar free and dairy free.
The mixture gets quite sticky when you are rolling the biscuits – so be warned you will get sticky hands!
Oaty carrot & date brekkie biccies
- 120g oats
- 100g pitted dates
- 50g plain flour
- 1 teaspoon baking powder
- 2 teaspoons mixed spice
- 1 large carrot – grated
- 1 apple – grated
- 1 ripe banana – mashed
- The zest and juice of one large orange
- Line a couple of baking trays with baking paper.
- Put the oats and dates into a food processor and process for a couple of minutes. You want the dates to be well chopped. Add the flour, baking powder and spice and pulse very briefly to mix it all together.
- Add this mix to the carrot, apple, banana and orange zest and juice.
- Give it a good mix and then get your hand in to bring it together into a very sticky dough.
- Take clumps of the dough to shape into a ball and put onto the baking sheets – press them down slightly to make a thick biscuit shape. This should make around 8-10 biccies.
- Cook for 25 minutes, oven 350f/ 180c/ Gas 4. The biccies should look nicely browned on top and be slightly brown on the bottoms. Leave to cool.
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.
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!