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LTL Large Breakfast Biscuits
Prep: 10mins
Cooking time: 20mins
(Warning - contains nuts and egg)

Recipe Information:


1 cup wholemeal or organic rye flour
½ cup plain flour
½ cup organic quinoa flakes
½ cup organic oats
¾ cup brown sugar
½ cup natural desiccated coconut
½ cup organic macadamia nuts, roughly chopped
½ cup dried organic cranberries
½ cup natural apricots, chopped
100g butter, melted
2 tablespoons boiling water
½ teaspoon bi-carb soda
3 tablespoons organic maple syrup
1 large free range egg

Topping - Handful pepitas and extra desiccated coconut



• Preheat oven to 160 degrees celsius (fan forced oven).
• Line a biscuit tray with baking paper.
• Melt butter and add in maple syrup.
• Mix bi-carb and boiling water and add to butter mix.
• Mix flours, oats, sugar, coconut, nuts and dried fruit in a bowl.
• Add butter mix and egg to dry ingredients and mix well.
• Shape large handfuls of mixture approximately the size of your palm, flatten slightly and place on baking tray.
• Sprinkle biscuits with pepitas and coconut and press down topping with a fork.
• Bake large biscuits for 10 minutes and press down biscuits with a fork – this will make them chewy. Continue to bake for further 10 minutes until golden and cooked through. (Note: if you wish to make smaller biscuits you will need to adjust the cooking time to say 10 minutes and then press down and cook for a further 5-10 minutes until golden. I made these biscuits as a large biscuit and had to cut one in half for my kids to enjoy.)
• Remove from oven and cool on wire rack.

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