Crispy on the outside and soft on the inside, these Banana Peanut Oat Breakfast Biscuits are perfect for a morning snack. Enjoy them plain or with a dollop of jam for an irresistible treat.
Stand mixer with dough hook or large bowl (for kneading)
baking sheet
Parchment paper or silicone baking mat
Rolling Pin
Round cookie cutter
Ingrediënten
1large-size ripe bananamashed
Waterto top up to 1 cup
30ml2 tablespoons peanut oil
42g2 tablespoons agave nectar
1teaspoonfine sea salt
39g½ cup quick-cooking oats
180g1½ cups white whole wheat or whole wheat pastry flour, plus extra for kneading
76g½ cup ground or finely chopped dry-roasted peanuts
1½teaspoonsbread machine yeast
14g1 tablespoon nondairy butter, melted (for brushing on top)
Instructies
Prepare Wet Ingredients:
In a large-size measuring cup, purée the banana with water, peanut oil, agave nectar, salt, and oats using an immersion blender or countertop blender until smooth.
Mix Dry Ingredients:
In a bowl of a stand mixer or large mixing bowl, combine the flour, peanuts, and yeast.
Add the wet ingredients and mix to form a dough.
Gradually add more flour as needed until the dough comes together.
Knead Dough:
Knead the dough by hand or with a stand mixer for 6–8 minutes.
The dough should be stiff but pliable.
Shape Biscuits:
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Roll the dough to ½-inch thickness and cut out 6 biscuits using a 3½-inch round cookie cutter.
Rest & Bake:
Place the biscuits on the prepared baking sheet.
Brush with melted nondairy butter, cover with plastic wrap, and let them rest for 25 minutes while the oven heats.
Remove the plastic wrap and bake for 22–24 minutes, until the bottoms are golden brown.
Cool & Serve:
Let the biscuits cool on a wire rack before serving.
Yield:
6 biscuits
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light, sweet white wine like Moscato for a comforting breakfast trea