I made a massive booboo last week.Was supposed to go to Bangkok with a girlfriend for her hen weekend but a day before the trip I realised that my passport had expired. Completely idiotic, classic Nabs. So I found myself with a free weekend instead of hitting the spas and cheap shopping centres in Bangkok. It was the first weekend I’ve had to myself in a very long time, and I chose to spend most of it wining and dining with good friends then took Sunday to try one of the recipes I’ve put on my “to bake” list.
That list is fast growing, by the way, as I find time has become a scarce resource in the past few months. After ramen, churros, sangria, milky coffees, and lord only knows what else I put in my body on Friday and Saturday, I decided to try one of the healthier options on the list. The organic, high fibre, gluten free Blueberry Coconut Breakfast Biscuits.
They turned out delicious, but not as crunchy as I had hoped. I might need to keep them in the oven for an extra 5 minutes to truly get it crispy and golden.
- 1 1/2 cup rolled oats
- 1 cup unsweetened coconut flakes
- 1 tbsp golden flax seeds
- 1/2 tsp salt
- 3/4 cup roughly chopped pecans
- 1/2 cup dried blueberries
- 3 very ripe bananas, mashed
- 1/4 cup coconut oil, warmed until liquid
- 1 tbsp agave nectar
- 1 tsp vanilla extract
- Line a shallow muffin pan with butter, preheat the oven to 180C
- In a large mixing bowl mix the oats, coconut flakes, flaxmeal, salt, pecans, and blueberries. Stir in the bananas, coconut oil, agave nectar, and vanilla until combined
- Divide the mixture into the muffin pan (around 1-2 tbsp each) and bake for 25 minutes or until golden, cool in the pan