As the preparation for our great adventure continues (16 days and counting, lest we lose track), breakfast must still be made. Apparently, I needed a creative outlet, and it came in the form of comfort food. How very unsurprising.
Fear not! This is a nourishing, whole grain recipe with all healthy ingredients! Well, sans the powdered sugar for the glaze. It seems as if glazing breakfast breads has become a rather naughty habit of mine. Sorry. You can always skip that part. I doubled the recipe this morning because, well, I wanted them to last longer than one meal. Pair this with eggs prepared the way you like 'em and you've got a most satisfying breakfast to get the day started with healthy goodness.
Quick & Healthy Breakfast Biscuits
For the biscuits:
1 3/4 cup whole grain flour of your choice (I used kamut. More on that later)
2 tablespoons rapadura (or a sugar of your choice)
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon Celtic sea salt
1/2 cup virgin coconut oil
2/3 cup milk
1/2 cup dried fruit bits (I used raisins, cranberries, and goji berries. That's what I had on hand, alright?)
For the glaze:
1/2 cup powdered sugar
1 Tablespoon orange juice (water will work, too)
1. Preheat oven to 400 degrees.
2. Combine flour, rapadura, baking powder, cinnamon, and salt. Add coconut oil while the dry mixture is still mixing until it looks crumbly. Add dry fruit and milk and mix thoroughly.
3. You can either roll out the dough on a floured surface and cut them out like traditional biscuits or roll them into 12 balls and press each ball out to a 1/2 inch thickness.
4. Place biscuits 1 inch apart onto an ungreased baking sheet. Bake about 13 minutes or until slightly brown on along the edges.
If you're skipping the glaze, enjoy! If you want your biscuits all glazy-like, combine the juice and sugar and place in a wide bowl. Once the biscuits are cool enough to handle, dip the top of each one into the glaze.
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