This breakfast California raisin crunch recipe makes biscuits for brekkie totally acceptable. Serve warm with natural yoghurt, fresh fruit and drizzled with honey.
Ingredients
120g plain wholemeal flour
80g porridge oats
½ tsp baking powder
½ tsp bicarbonate soda
1 tsp mixed spice
75g dried prunes, chopped
100g Californian raisins
1 carrot, peeled and grated
1 large egg
2 tsp orange juice
1 tbsp clear honey
100g butter, melted
½ vanilla pod
Method
Preheat the oven to 190°C. Lightly flour a baking sheet.
Place the flour, porridge oats, baking powder, bicarbonate of soda, mixed spice, prunes, raisins and carrot in a bowl and mix.
In a separate bowl, whisk the egg, orange juice, honey, melted butter and vanilla seeds. Blend in with the dry ingredients. Divide the mixture into 10 portions.
Using floured hands, form each portion into a ball and flatten each into a 8cm round. Place apart on baking tray. Bake in the oven for 10-15 minutes until golden brown.
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