Birdseed Breakfast Biscuit (FAILSAFE VERSION)
110g thin rice flakes (or 70g thin and 40g medium).
Rice flakes are available from Indian grocery stores. They are available as think, medium, thin and brown. The thin and medium are best for these biscuits. The thicker flakes are perfect to use in porridges.
40g amaranth or quinoa flakes
120g All purpose Birdseed flour (OR gluten free flour OR 60g buckwheat flour & 60g rice flour)
2 tsp bi-carb soda
1/2 tsp baking powder (optional)
1/4 tsp salt
30g buckwheat grouts
70g raw cashews (equates to approximately 50cashews. Given that the mix makes around 15 – 16 biscuits – this equals arouand 3 cashews per biscuit.
50g brown sugar
80g rice bran oil (or sunflower/canola oil)
85 g pear = 3/4 pear – tinned pears are great
45g pear juice (approx 3.5 Tbsp pear juice)
2 tsp vanilla essense
HEAT OVEN 155oC
Blitz the rice flakes in a blender or a ninja for around 20 seconds until they’re chopped a little. Put into a bowl.
Blitz the buckwheat as above. Put into the bowl.
Dry roast the cashews in a pan or the oven until a little brown and blitz until a coarse meal is achieved. Put into the bowl.
Add the amaranth/quinoa flakes, flour, baking powder, bi-carb soda, salt, sugar into the bowl and mix to combine.
Put the pear, the pear juice, vanilla essense, oil into the ninja/blender and blitz to smooth. Pour into the bowl and mix until everything is combined.
Roll out between sheets of greaseproof paper until the dough is around 1cm thick.
Refrigerate for 30mins to allow the dough to harden.
Remove and cut into biscuit rounds and transfer to a baking tray with greaseproof paper. Squish spare dough/off-cuts together and roll out again. Continue cutting out biscuits until all the dough is cut out.
Bake in a slow oven for 20 – 30 mins (depends on the thickness of your dough)
Allow to cool and keep in a jar or air-tight container.
They are delicious served with a carob sauce. Or make a carob hot-“chocolate”. Delush!!!
If you are up to moderate chemical – the breakfast biscuits are delicious topped with banana – roasted or raw.