Having gone for a pretty long period now without conventional bread I have gotten to the point that my diet doesn’t revolve around it anymore (and you probably have never met someone who was as addicted to bread as I was!), but every so often – especially around breakfast time – I just need some kind of bread stand-in. Probably my all time favourite bread is my paleo bread, but I was looking for something without eggs that might do the trick as well.
These biscuits are chewy, flavourful, and crunchy with just a hint of sweetness – perfect for your morning toast. Grab one to go, or sit down to eat it warm with some butter, nut butter or healthy homemade jam. These are packed with fibre, protein, healthy fats, even some fruit and veggies thrown in for fun. Super easy to bring to work, and easy to modify to make it school friendly as well.
First what you want to do is make your binder. In this case we are using psyllium powder and water. Mix them together and stir to remove clumps. Set aside to thicken. Meanwhile coarsely chop any large nuts you will be using (in this case I used hazelnuts) and mix all ingredients into a large bowl, adding the psyllium mixture last. Mix well and scoop into either greased or lined muffin tins and bake until golden and slightly firm in the middle.
Let cool before handling, remove muffin liners (if using) then set on a drying rack for 1-2 hours. Leave loosely covered with a kitchen towel in the fridge for up to a week or freeze for longer storage.
- 2 tbsp psyllium powder*
- 1.5 c water
- ½ c flax
- 1 c pumpkin seeds
- 1 c unsweetened shredded coconut
- 1 c hemp seeds
- 1 c hazelnuts, chopped (substitute sunflower seeds for nut-free)
- 3 medium-large carrots, shredded
- 2 small granny smith apples, cored and shredded
- ½ c Lakanto or Swerve
- pinch fine sea salt
- 1 heaping tsp cinnamon
- 1 heaping tsp ground vanilla
- Preheat oven to 350 F
- Combine psyllium and water, mixing until smooth. Set aside.
- In a large mixing bowl, combine the remaining ingredients. Once psyllium mixture has thickened, add that as well and combine thoroughly.
- Grease or line muffin tin (recipe should make about 18) and add about ⅓ c of mixture per biscuit (these do not rise so you can fill to the top), pressing down to gently pack in mixture.
- Bake for about 40-50 minutes until golden and slightly firm in the middle.
- Let cool completely before handling and then place on a drying rack (remove muffin liners if using) for 1-2 hours.
- Store covered with a kitchen towel in the fridge for up to a week or freeze for longer storage.
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