Cranberry Walnut Breakfast Biscuits

November 21st, 2013 at 6:06 am
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Cranberry Walnut Breakfast Biscuits

You’re supposed to be looking at the fourth and final video in my Sugar Shocker series right now, but……..

Oh, the woes of technology. We’ll see if I can figure out what’s going on with the video. Hopefully it will be ready for you soon! In the meantime, please accept these naturally sweetened Cranberry Walnut Breakfast Biscuits as my apology for the delay.

I’m eating mostly grain-free these days, but for those of you who enjoy gluten-free oats from time to time, I know  you’ll love these biscuits. Like I said, there’s no refined sugar involved. They get their sweetness from fresh and dried fruit and a little maple syrup or honey. They’re still a treat in my book, but a much healthier one that you can feel good about serving up for the holidays.

The recipe comes from the ebook, Dairy-Free & Gluten-Free: A Whole Food Starter Guide & Cookbook, that I coauthored with my pal Alisa. We packed in 75 recipes, dairy and gluten ingredient lists, shopping lists, a thorough ingredient primer, meal plans for every season, and more. It’s an amazing resource that is very reasonably priced at $7.99. Read more about it and get your copy here.

Dairy-Free & Gluten-Free

 

Yesterday I noticed the first house in the neighborhood aglow with Christmas lights. It made me so excited! I love this time of year for many reasons, a big one being the festive decorations and extra TLC people give their houses. I’ve still got pumpkins on the porch, but I’ll admit that I’ve flipped on Pandora’s Christmas radio a time or two already. To me there’s no shame in celebrating a tad early so long as my heart is in the right place.

What’s your biggest struggle when it comes to getting through the holiday season? Eating healthy? Keeping up with an exercise routine? Staying sane amidst all the materialism? Let me know in the comments. I want to put together a post or two this season to address some common struggles, and share a few of mine!

Have a wonderful weekend. Happy breakfast-ing.

Cranberry Walnut Breakfast Biscuits

Cranberry Walnut Breakfast Biscuits

Yield: Makes about 12

These not-too-sweet breakfast treats pair well with smoothies, scrambled eggs, and frittatas. They also make a nourishing mid-morning or afternoon snack with a cup of tea.

Ingredients

1 cup gluten-free rolled oats

½ cup blanched almond flour

½ cup dried cranberries, preferably fruit juice-sweetened

½ cup raw walnuts, chopped

¼ cup unsweetened shredded coconut

2 tablespoons ground flaxseed

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon sea salt

1 medium ripe banana, mashed well (about ? -½ cup mashed)

2 tablespoons unsweetened applesauce

2 tablespoons extra-virgin olive oil

2 tablespoons Grade B maple syrup or honey

Instructions

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

In a large bowl, combine the oats, almond flour, cranberries, walnuts, coconut, flaxseed, cinnamon, ginger, and salt. In a separate bowl, mix together the mashed banana, applesauce, olive oil, and maple syrup. Stir the wet ingredients into the dry until thoroughly combined.

Form the mixture into tightly-packed biscuits about 1/2 to 3/4-inch thick, using about 2 tablespoons of dough per biscuit. Place them on the lined baking sheet. Bake for about 18 minutes until lightly browned. Cool completely before serving. Store in an airtight container.

http://www.dailybitesblog.com/2013/11/21/cranberry-walnut-breakfast-biscuits/

 

Comments

  1. My biggest struggle for the holidays is just surviving and possibly enjoying the holidays. My husband and I are on an eating plan that helps to keep us as sane as we wish to be around food. My problem date back to childhood, when holidays were even more miserable than the rest of life. Since I got married 5 years ago, we’ve spent Christmas with my husband’s sons and their families, which is definitely pleasant. But I still have problems generating enthusiasm for decorating the house, etc. (That is just for us; the kids live a day’s drive from us.) This will probably never be my favorite time of year.

  2. My biggest challenge the past few years has been the holiday blues, which are probably at least partly caused by that materialism you mentioned. It seems shopping has replaced all meaningful traditions and it makes me feel sad and empty. Peppermint cravings are another problem! I need something really pepperminty with no sugar, gluten, corn or dairy….

  3. Wow, these look great! I’m sort of on a cooking/baking trend right now. I think these are going to be my recipe for the weekend. Thanks for sharing! :)

  4. My biggest holiday challenge is not getting caught up in overdoing it…I completely overwhelm myself with all these things I think I “have” to make or “have” to buy for people…This year I am working on slowing down, keeping life simpler and being more mindful.

    I am a frequent reader of your blog. Hope you’ll stop by mine sometime: http://www.writtenbycandicewagener.blogspot.com

    BTW, I tried these cranberry biscuits (subbing almonds for walnuts since my son is allergic) and they were absolutely delicious! It will definitely be a regular in our snack rotation!!

  5. Regarding your sugar shocker video.. I’ve been eating greens, eggs, and fruit for breakfast and while it does fill me up I was wondering if you have any ideas for switching it up or other balanced breakfast ideas? Thank you!!

  6. My kids like to eat this kind of biscuits…I used to buy this biscuits every weekend for my kids…that’s why I’m searching through net to find the suitable recipe to make it at home..I found your blog and recipe…thanks for sharing this great recipe

  7. Just made these – they turned out great! I only had whole wheat flour, though, so I used that instead of the almond flour.

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.