Banana Peanut Oat Breakfast Biscuits

Start your day with these Banana Peanut Oat Breakfast Biscuits! Crispy on the outside, soft on the inside, and perfect with a touch of jam or on their own.

Portions:6

Preparation Time: 30

Cooking Time:24

Recept afdrukken

Equipment

Immersion blender or countertop blender
Stand mixer with dough hook (optional)
Large rimless baking sheet
Parchment paper or silicone baking mat (e.g., Silpat)
Round cookie cutter (~3½ inches or 9 cm)
plastic wrap
wire cooling rack

Ingrediënten

▢ 1½ cups 180 g white whole wheat or whole wheat pastry flour (plus ~1 cup [40 g] extra for kneading)
▢ 1 large ripe banana mashed and topped with water to equal 1 cup
▢ ½ cup 76 g ground or very finely chopped dry-roasted peanuts
▢ ½ cup 39 g quick-cooking oats
▢ 2 tablespoons 30 ml peanut oil
▢ 2 tablespoons 42 g agave nectar
▢ 1 tablespoon 14 g nondairy butter (melted, for brushing)
▢ 1½ teaspoons bread machine yeast
▢ 1 teaspoon fine sea salt

Instructies

In a blender or with an immersion blender, purée the banana with water, peanut oil, agave nectar, salt, and oats.
In a stand mixer bowl (or by hand), whisk together the flour, ground peanuts, and yeast.
Pour the wet mixture into the dry ingredients and begin stirring.
Gradually add more flour as needed until a dough forms.
Knead the dough by hand or with a stand mixer for 6 to 8 minutes, until the dough is stiff.
Preheat the oven to 375°F (190°C, gas mark 5).
Line a rimless baking sheet with parchment paper or a silicone baking mat.
Roll out the dough to ½-inch (1.
3-cm) thickness.
Using a 3½-inch (9-cm) cookie cutter, cut out 6 pieces, rerolling the dough as needed.
Place the dough pieces on the prepared baking sheet.
Brush the tops with melted nondairy butter, cover with plastic wrap, and let rest for about 25 minutes while the oven preheats.
Remove the plastic wrap and bake the biscuits for 22 to 24 minutes, until golden on the bottom.
Transfer to a wire rack to cool.