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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Thanks to Blake F for pointing out it being too salty in his review of this recipe. I have made a huge mistake. Here it is again with apology and without the salt. Ingredients:
1 cup oatmeal (or 120g) |
1 cup whole wheat flour (or 120g) |
2 teaspoons sugar |
1/4 teaspoon salt |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/8 teaspoon clove (optional) |
6 tablespoons low-fat milk (or 90g) or 6 tablespoons soymilk (or 90g) |
3 tablespoons butter (or 52g) or 3 tablespoons vegetable oil (or 52g) |
1/2 cup of coarsely chopped mixed nuts (or 100g) |
3/4 cup raisins (or 100g) |
1/2 cup ripe banana, mashed (or 110g) |
Directions:
1. Preheat oven to 375°F.
2. Mix the dry ingredients well; set aside.
3. Put milk and butter in a pot of about 4 quarts, warm the milk slightly and slowly just to melt the butter.
4. Move the pot away from fire, stir in nuts, raisins, mashed banana, and the dry ingredients.
5. Mix well and let stand 5 minutes.
6. Spoon and drop them on lightly oiled baking sheet or cupcake cups, then pat them to about 1/2 inch thick with floured fingers.
7. Bake for about 12-15 minutes or until biscuits are golden.
8. Serve plain, or with butter, peanut butter, chocolate sauce, cream cheese, honey, jam, etc.
9. To reheat, put in toaster oven for 2-3 minutes for a dry and crispy outside, then optionally microwave for 10-20 seconds (depends on amount of biscuits) for a steamy and moist inside.
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