Orange Breakfast Biscuits

Sunday, June 19, 2016

These biscuits have been hanging around our place for the past month, each batch lasts 2 days at the most. And the fact that I'm eating them for breakfast well it's a latent connection to breakfasts in Italy, it's not uncommon to see a cake on the buffet. These aren't the usual rich and luscious cakes you have as a dessert more fruit bias and less sugar. I immediately thought of this the moment I bit into one of these biscuits, it's slightly crispy on the outside but soft and cake like in the centre. Perfect with a black coffee or tea. It rained last night and continued this morning and it was all I could think of to have one of those lazy Saturday mornings with a book or magazine and a couple of these biscuits. Minimum fuss and total contentment. Hardly healthy but it's the weekend and I think a day per week of wild abandon is sacred to surviving the day to day.

I was trying to veganise Heidi Swanson's Biscottini in her latest book Near & Far and somehow never got there. Instead I made a fennel, rosemary and lemon version of these very biscuits which I really liked. Fennel in a biscuit or cake has always intrigued me. Unfortunately my kids weren't partial to the fennel taste, they prefer it in a more savoury partnership eg curries. I've read in one of Ottolenghi's books that people either love it or hate it, in a cake, so in the best interests of creating a happy home I played it safe and created this biscuit with orange undertones so voila breakfast cake biscuits. And of course it's perfectly reasonable to eat these biscuits anytime you want!

Orange Breakfast Biscuits
Lemon would make an obvious alternative, substitute with the same ratio.

1 tbsp ground flax
175g wholegrain spelt flour (I sifted mine as the flour in Sweden is very coarse)
Zest of 1 large orange
1/2 tsp salt
1/2 tsp baking powder
1/2 cup maple syrup (at times I've used a mix of rice syrup and maple syrup)
1/4 cup coconut oil
1 tbsp freshly squeezed orange juice
1/2 tsp vanilla extract

Preheat the oven to 180 degrees calcium/356 fahrenheit. Line a baking tray with parchment paper.

Mix the flax in a bowl with 2 and 1/2 tbsp water and let sit to thicken, takes about 5 minutes. Whisk the spelt flour, orange zest, salt and baking powder in a large bowl. In a separate bowl whisk the maple syrup, coconut oil, orange juice, vanilla extract and flax(once thickened) then add to the flour mix and stir until all ingredients are incorporated. Drop tablespoons of the dough onto the baking tray leaving enough space for the biscuits to expand. Bake for about 25 minutes or until golden and dark around the edges. Remove and let cool on the tray for 10-15 minutes.


June 29, 2016

They are addictive, they are so delicious...a bit too sweet for my taste but the flavor is so good.

June 29, 2016

Thanks!You can use a rice syrup/maple syrup combination more rice syrup than maple syrup as it's less sweet. Hope that helps.