Biscuits for breakfast, when they provide you with fiber, protein, and nutrients Why deprive yourself of themr?
Treat the whole family (and yourself!) with these cookies, you won't regret it!
In this recipe, the use ofBlood Orange Olive Oil is intentional. It could be replaced by canola oil, but it is really more beneficial for health, less inflammatory, and its natural blood orange flavor gives an incomparable taste to these cookies.
Yield: 8 large cookies
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients:
- 2 cups of almond flour
- 1/4 cup coconut flour
- 1/4 cup hemp seeds
- 1 C. teaspoon baking soda
- 1 pinch of salt
- 2 large eggs, beaten
- 1/4 cup coconut oil
- 2 tbsp. tablespoon ofblood orange olive oil
- 1/4 cup maple syrup or honey
- 1 C. teaspoon orange zest
- 1 C. teaspoon of vanilla
- 1/2 cup ofOrganic dried apricots, cut into cubes, or dried fruit of your choice
- 1/3 cup crushed dark chocolate
- 1/3 cup chopped pecans or walnuts
PREPARATION
- Preheat oven to 325F..
- Line a cookie sheet with parchment paper.
- In a bowl, combine almond flour, coconut flour, hemp seeds, baking soda and salt.
- Add the eggs, coconut oil, blood orange olive oil, maple syrup, orange zest and vanilla. Blend in a blender to thoroughly incorporate all the ingredients.
- Add the dried fruit, chocolate and nuts and continue mixing to fully incorporate the last ingredients.
- Place about a quarter cup of the mixture per cookie on the cookie sheet and leave plenty of space between each cookie.
- Bake for 20-25 minutes until golden brown and the center is cooked.
- Allow to cool completely before storing in the refrigerator.
*The biscuits will keep for 4 days in the refrigerator or 6 months in the freezer. So you can double the recipe and stock up.
This recipe is a creation of chef Annie Caron, collaborator of Olives et Gourmandises.