Oaty carrot & date brekkie biccies

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

oaty-carrot-and-date-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

Method

  • 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.

 

 

 

 

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!