Ginger-Carrot Breakfast Biscuits

This recipe is adopted & adapted from Kristina Turner’s great macrobiotic Self-Healing Cookbook. Published in 1987, it has some of my favorite style attributes of homemade cookbooks — calligraphic titles, line drawings to illustrate the recipes, and use of a Courier/typewriter font. Plus the recipes are simple, healthy, and are tuned into the healing powers of food.

Anyhoo. Don’t get all freaked out about these biscuits being “healthy”, just make them and eat them and see what you think and how you feel. They’re in the granola bar family, are gluten-free & egg-free, and are unsweetened except for my addition of chopped apricots. I can imagine the appeal these would have for those scone-lovers out there if you glazed the tops after baking — which, if that gets you to eat ’em, go for it. These’ll power you all morning. Whole-grain city here. Yee haw. Yum-o.

You will need:
3/4 cup rolled oats
3/4 cup oat flour, or a combination of oat, barley, or brown rice flours
2 cups cooked millet
1 1/2 Tbsp. oil (ghee, walnut, sesame, corn, etc.)
1 cup carrot, finely grated
1/2 cup dried apricots, chopped
1 tsp. vanilla extract
1 tsp. ginger, finely grated
2 Tbsp. seeds (flax, sesame, poppy, sunflower, etc.)
1/4 tsp. salt
Water or other liquid for added moisture

Heat oven to 350°. Toast oats and flours in a skillet over a low flame, stirring occasionally and removing from heat when fragrant. In a bowl, combine the remaining ingredients except the liquid.  Incorporate the flour mixture one cup at a time. (Personally, I like mixing with my hands, but it’s your call.) Add the liquid in small doses until the dough is moist and holds together, but is neither sticky nor gummy. Shape into flat biscuits between your palms and arrange on a greased cookie sheet. Bake for 30 minutes, let cool, and store in a sealed container (or wrap for on-the-go eating).

Makes about 9 biscuits

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