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.
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.
- 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
- 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 ½ to ¾-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.