Nutritional Info

Nutrition Facts

Serving Size 1 (62g)

Calories 206
Calories from Fat 110 (53%)
Amount Per Serving %DIV
Total Fat 12.2g 19%
Saturated Fat 2.1g 11%
Monounsaturated Fat 7.1g
Polyunsaturated Fat 3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 21.4mg 1%
Potassium 186.1mg 4%
Total Carbohydrate 21.7g 7%
Dietary Fiber 1g 4%
Sugars 0.1g
Protein 2.6g 5%

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Banana, Peanut And Oat Breakfast Biscuits

Source: 500 Vegan Recipes
Recipe Description
These crispy outside, soft inside little breads are absolutely scrumptious on their own, or covered with some jam for breakfast. Bet you can't eat just one!
Prep time
45 min
Cook time
24 min
Ready In
1 hr 9 min

Ingredients

Serves Tool

Serves To:USMetric
1/3 Cup(c)  white whole wheat or whole wheat pastry flour
1 Tablespoon(T)  non dairy butter, melted
1 1/2 Teaspoon(t)  bread machine yeast
1/2 Cup(c)  dry roasted peanuts, grouned
1/3 Cup(c)  white whole wheat or whole wheat pastry flour
1/2 Clove(clv)  quick cooking oats
1 Teaspoon(t)  fine sea salt
2 Tablespoon(T)  agave nectar
2 Tablespoon(T)  peanut oil
1   large ripe banana, mashed

Preparation

With an immersion blender or in a counter top blender, puree the banana with water, oil, agave, salt and oats. In the bowl of your stand mixer, with the dough hook, or by hand, whisk together the flour, peanuts and yeast. Pour the wet ingredients into the dry, and start stirring, adding more flour as needed until a dough starts forming. You can either knead by hand or let the stand mixer do the work. The kneading will have to last between 6 and 8 minutes. The resulting dough will be rather stiff. Preheat the oven to 375° F. Line a large rimless baking sheet with parchment paper or a silicone baking mat. Roll out the dough to about 1/2 inch thickness. Using an approximately 3 1/2 inch round cookie cutter, and rerolling the dough as needed, cut out 6 pieces of dough in all. Place on the baking sheet. Brush the pieces of dough with the melted non dairy butter, cover with plastic wrap, and let rest while the oven is preheating, for about 25 minutes. Remove the plastic wrap, and bake for 22 to 24 minutes, until golden on the bottom. Let cool on a wire rack.

Additional notes

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