I saw a new product in the supermarket the other day - Breakfast Biscuits. Really? Biscuits for breakfast? I knew they would never be an option here, but checked the ingredients out of curiosity. Except for the sugar content they looked reasonably healthy. Surely I could make something like this that my son could eat. I made a batch and he was really happy to eat them. I thought them to be less than stellar. Batch two was tweaked a bit and now I'd be happy to eat them too. The boy likes them as they are easy to get himself and since he has recently come around to drinking rice milk he likes to have a glass for dunking them in.
Healthy Breakfast Biscuits
- 125g Nuttelex
- 1/3 cup pure maple syrup
- 1/2 cup of brown rice flour
- 1/2 cup white rice flour
- 1/3 cup millet flour
- 1/4 cup puffed amaranth
- 1/4 cup buckwheat flakes
- 2 Tbsp quinoa flakes
- 1 Tbsp psyllium husks
- Small handful of freeze dried pears, broken up (optional)
- Preheat oven to 160˚C
- Beat nuttelex and maple syrup together in a large bowl until well combined.
- Beat in the flours and psyllium.
- Stir in the remaining ingredients
- Take about a tablespoon and roughly shape into a short log. Place on a lined baking tray and flatten with fingers.
- Repeat for the remaining mixture (mine made about 24)
- Bake for 10-12 mins. They are ready when you can see them starting to brown on the bottom edge.
- Cool on the trays for 5 minutes before moving to wire racks.
- These would work well with any tolerated flour. It does affect the taste.
- Rice malt syrup would also work instead of maple syrup.
- I'm also sure that other things could be substituted for the buckwheat, amaranth and quinoa. Just keep the quantities similar. You'll know when you try to shape them if they are too dry and need more syrup or are too sticky and need a little more dry stuff.