Nutrient Rich Breakfast Biscuits
Serves 12
Ingredients
- 1 cup rolled oats
- ½ cup almond meal
- ½ cup shredded coconut
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¼ cup coconut oil
- 1/3 cup peanut butter
- 1/3 cup maple syrup
- 1 tsp vanilla bean paste
- 1/3 cup pumpkin seeds
- ¼ cup sunflower kernels
- 1/3 cup cranberries
- 1/3 cup chopped walnuts
- 1/3 cup flaked almonds
- 2 tbs black chia seeds
Method:
- Preheat oven to 180 degrees.
- In a medium sized bowl combine oats, almond meal, shredded coconut, cinnamon, baking powder and soda and salt.
- In a small bowl mix eggs, coconut oil, peanut butter, maple syrup and vanilla extract.
- Add the wet ingredients into dry ingredients and stir until combined.
- Fold in pumpkin seeds, cranberries, walnuts and chia seeds.
- Round ~1/4 cup of dough into a ball and place on baking paper. Repeat until dough is gone. Press down lightly and bake for ~12-15mins until they are light brown.
- Remove from oven and let the cookies cool for at least 10 mins on baking sheet before transferring them on to a wire rack to completely cool
- Store in air tight container for up to 5 days or freezer for up to 3 months.