Fri, 31 Aug, 2018
Chocolate muesli breakfast biscuits
These fat, moist, nourishing biscuits with a sneaky base of dark chocolate are just the thing to grab as you dash out the door in the morning and are ideal for eating on your commute. They also make a thoughtful gift to pack up and send to loved ones studying away from home. I've used sour cherries, cranberries and dates but feel free use any combination of dried fruit that takes your fancy.
- 220g unsalted butter, melted
- ½ cup liquid honey
- 1 ripe banana, well mashed
- 3 eggs, beaten
- 1 cup coconut flakes
- ¾ cup pumpkin seeds
- ½ cup sesame seeds
- ½ cup sunflower seeds
- ¼ cup flax seeds (linseed)
- 1½ cups wholegrain rolled oats
- ²⁄³ cup wholemeal flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
- ¾ cup ground almonds
- ½ cup dried cranberries
- ½ cup dried sour cherries
- ½ cup chopped dates
- 150g dark chocolate, melted
- Heat oven to 165°C fanbake. In a large bowl mix butter, honey and mashed banana, stirring to combine well. Add beaten eggs and mix well.
- In a separate bowl combine coconut flakes and seeds. Reserve ²⁄3 cup of the mixture to use as your topping.
- To the remainder, add all the remaining ingredients except the chocolate and stir to make quite a wet mixture.
- Scoop ¼-cup-sized amounts into balls and press tops into the reserved coconut and seed mixture.
- Place biscuits on lined trays and bake for around 12-15 minutes or until golden around the edges.
- Transfer to a rack to cool then, using a pastry brush, cover the flat bases with a thin coating of melted chocolate. Place chocolate side up on a rack to set. Store in an airtight container.
Republished with permission of Stuff.co.nz.