Post on 08-Apr-2018
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8/7/2019 Go Go Breakfast Biscuits
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GO GO BreakfastBiscuitsA rec ipe by Er ica O lmstead
W e d n e s d a y , A p r i l 7 t h , 2 0 1 0
W r i t i n g 2 2 9 5 F o o d W r i t i n g
P r o f e s s o r M e l a n i e C h a m b e r s
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I n t r o d u c t i o n
Ive been on the hunt for a healthy
grab-and-go breakfast recipe for too long,
so I finally decided to try creating one
myself. The result was a guilt-free spiced
biscuit, packed with moisture and
flavour despite containing no oil, butter,
or sugar. So if you often find yourself
eating coffee shop muffins for a breakfast
on the go, make these for a healthier
(and cheaper!) alternative.
With oatmeal, walnuts, almonds,
and flax seed, these biscuits are loaded
with protein, fibre, and healthy fats to
fill you up and keep you energized for the
morning. Adding dried fruit to the mix
gives each biscuit a natural sweetness,
complementing the cinnamon and
nutmeg, for a taste that is far superior to
any over-sugared muffin!
Ill admit, in naming these cookies
I was inspired by none other than
Inspector Gadget. And youll feel like
him as youre running out the door, but
instead of yelling go go gadget arms,
youll be saying go go breakfast biscuits!
Make them ahead and keep them in a
convenient place in your kitchen so
when youre rushed in the morning, you
can just grab one and GO.
Prep time: 40 minutesBake time: 15 minutes at 325 / 163Makes 24 biscuits
Prep time: 40 minutes.
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Dry Mixture Moist Mixture 1 cups large flake rolled oats cup water 1 cups whole wheat flour tsp baking soda tsp baking powder tsp salt 1 tbsp cinnamon 2 tsp nutmeg cup dried cranberries 10 whole dried apricots, chopped in 3-
5mm pieces
cup pure natural honey cup unsweetened applesauce 2 egg whites 1 tsp vanilla cup chopped walnuts cup raw almonds, chopped in large
(5mm) chunks cup flax seed
1. Place rolled oats in a small bowl. Pour approximately cup of water over oats,and stir around to moisten. Set aside.2. In a medium bowl, sift together remaining ingredients from dry mixture: wholewheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Check that the oats have absorbed the water and give them a quick stir; then stirthe moistened oats into dry ingredients to create an even mixture.
4. Add dried cranberries and apricots, gently stirring to coat each fruit morsel inthe dry mixture. This step is important to keep the fruit moist as the biscuits bake nobody wants burnt fruit for breakfast!
5. In a large bowl, using a rubber baking spatula or a spoon, mix together moistingredients: honey, applesauce, egg whites, and vanilla. Stir quickly for about aminute, until mixture is slightly frothy.
6. Gradually add dry mixture to moist mixture, gently folding mixtures togetherwith a rubber baking spatula until combined and no dryness remains.
7. Sprinkle in the walnuts, almonds, and flax seeds and mix until just combined.Refrigerate the mixture for 30 minutes. Heres atime saving tip:preheat your ovento 325 once the mixture has been in the fridge for 20 minutes this way, the ovenwill be hot and ready by the time the mix is done refrigerating. While yourewaiting, you can also lightly grease the cookie sheet cooking spray works great forthis.
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8. Now that 30 minutes is up, take the mixture out of the fridge. Drop batter byover-sized tablespoonfuls (or whatever size of biscuit you prefer) onto the lightlygreased cookie sheet. With the back of your spoon, press each batter ball downslightly. Bake 15 minutes, until golden at the edges.
9. Let the biscuits cool, then pack them up in a convenient place in your kitchen.You might even want to pre-wrap them in baggies, so theyre quick to grab whenyoure tight for time.