I am not a breakfast cereal person, I hate the texture. These give me my fibre, are quick to make and have ingredients that I have in the house.

MUESLI BREAKFAST BISCUITS

Ingredients

Wet Ingredients:

  • 200g pitted dates
  • 170ml boiling water
  • 2 eggs
  • 6 tbs maple syrup or honey
  • 6 tbsp coconut oil or mild olive oil or 85g melted butter
  • 2 tsp vanilla essence

Dry Ingredients:

  • 1 1/2 cups rolled oats1 cup any of the following – chopped almonds, sunflower seeds, pumpkin seeds or any nuts or seeds
  • 1/2 cup desiccated coconut
  • 2 cups cranberries or sultanas or chic chips or combination
  • 1 1/2 cups almond meal
  • 1 tsp baking powder
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 160C (fan) Line a tray with baking paper.
  2. Place dates in a bowl, pour hot water over water.
  3. Put the dates into a heavy glass bowl or jug and with 90ml hot water. Place in a microwave on high for 3 minutes and leave to rest until just warm. Add the dates and water mix to the jug of a blender and add remaining Wet Ingredients. Pulse and blend until smooth.
  4. Add Dry ingredients to a large bowl and mix together then add the date mix and stir until the 2 mixes are incorporated and there aren’t any dry patches.
  5. Scoop out 8 biscuits with a lever action ice-cream scoop. It will need to be overfull. Flatten the biscuits to 1.5cm thick rounds.
  6. Bake 20 minutes until golden.
  7. Remove from oven, leave to cool on the tray.
  8. Once cooled and they are able to stay together I like to flip them and cook for a further 10 minutes.
  9. Store in an airtight container for a few days, freeze in baking paper to keep longer.