It’s been a while since I’ve shared a recipe on here so I’m really excited for it! Before I get stuck into the recipe, I’ll finish up the rest of our weekend recap!
We got home from our trip early afternoon on Sunday, and I basically unpacked all of our stuff as soon as I walked in through the door. I’m trying to get into this new habit called “unpacking straight away,” rather than my old method of “unpacking 2-12 weeks later.” So far so good. Then I sat my a quick uni test online, and PASSED by the way! I was so happy. I was not expecting to get 10/10!
I came out of the bedroom to check on the boys after my test, and Jared was playing games and little Severus was totally passed out in his bed. I love the sleeping positions he gets in! How on earth could this position be comfortable?? He needs to give me some pointers for yoga!
After hanging out with the two cuties for a while, I got started on some meal prep for the week. I made a HUGE pasta salad for our lunches for the next few days (more info in my What I Ate post on Friday) and then some deliciously apple and muesli biscuits!!
When we were staying at Lyrebird (YES, I am still harping on about it!), they provided us with muesli as part of their breakfast spread. I filled up on their bread and butter every morning and forgot about anything else, so we decided to take some of the muesli home to enjoy it here instead.
ALSO – I do want to apologise for the slightly crappy iPhone photos of the making of these biscuits. My DSLR camera was busy transferring photos over to my laptop from the trip and apparently needed more than the couple of minutes I was expecting to transfer all of our trip photos. One might think I take a lot of photos or something? Who knew??
I combined the muesli with oat flour (I make my own just by quickly blitzing rolled oats in my bullet blender for a few seconds), baking powder and a grated apple, then added in half a mashed banana, blackstrap molasses and an egg.
The apple, banana and egg were from my Ooooby box, so all local/organic/ethically sourced. Despite our finds being tighter now because only I’m working at the moment (story about that here), I have still budgeted for us to still use this service because I believe in playing my part in supporting the farmers and eating local/organic food where possible to reduce my impact on the environment!
If you’re wondering why I used backstrap molasses, I shared some info here on my Ginger & Molasses Muesli Biscuits recipe last year!
After stirring through all the goodies, I used a quarter cup measure to scoop the mix onto a lined baking tray, then gently flattened them with the back of the cup.
They only took 10 minutes to cook at 180 degrees celsius and they came out slightly crunchy on the edges, but soft and chewy in the middle!
They are best eaten straight after baking, but you can also keep them in an airtight container in a cool space for a couple of days. They will be a lot softer though, and will almost have the texture of a slice or cake! (Which I actually love as well!).
My professional recommendation is that these are best enjoyed with a cuppa and a good book ;).
I hope you enjoy the recipe! And remember that if you end up making this recipe yourself, please post a photo, as I’d love to see your recreation of it!! Feel free to post it on my Facebook page or if you’re posting it on Instagram, tag me and add #onedishaway (that part is important, sometimes I get influxes of notifications at a time and I miss it, and the hashtag lets me scroll through and find it later on). Don’t have social media? Email me your creations to email@example.com. I would love to share your snaps right here on the blog! :)
Questions for you!
- What are your thoughts on eating local, organic food? Do you support it? I would love to know your reasons for why/why not.
- Are you a crunchy, chewy or soft biscuit/cookie fan? I like my biscuits and cookies slightly crunchy on the edges and chewy in the middle!!
- 1 cup muesli
- 1 cup oat flour*
- 1 teaspoon baking powder
- 1 apple, grated
- 1 egg, preferably organic/free range
- 1/2 a banana, mashed
- 3 tablespoons blackstrap molasses
- 2 tablespoons olive oil**
- Pre-heat oven to 180 degrees celsius.
- Place all dry ingredients in a bowl and stir to combine.
- Add all wet ingredients to the bowl and mix well.
- Using a half cup measure, scoop out mix onto a lined baking tray and gently flatten with the back of the measuring cup.
- Repeat with remaining mix until finished. There should be 6 biscuits in total.
- Bake for 10mins. They will be ready when the edges are nice and golden.
- Transfer gently to a cooling rack to cool down slightly before eating.***
- *Make your own by putting rolled oats into a blender and pulsing until it becomes a flour texture.
- **Please feel free to substitute with coconut oil.
- ***Best eaten within an hour of baking, but can also be kept in an airtight container in a cool place for up to 2 days. They will however, be much softer and the texture will be more like a cake.