Mother Earth Living

Healthful Breakfast Recipe: Apricot Granola Biscuits

<em>Makes about 3½ dozen biscuits</em>
<p>If cicely is not to your liking, try lemon thyme.</p>
<p>• ½ cup rice or soy milk      <br />
• 1 large egg<br />
• 2 tablespoons olive oil     <br />
• 2 cups Whole-Grain Granola (homemade or store-bought)<br />
• ½ cup whole wheat flour  <br />
• ¼ cup chopped dried apricots<br />
• 3 tablespoons organic cane sugar<br />
• 2 tablespoons chopped fresh sweet cicely or chervil     <br />
• ¼ cup shredded coconut, optional</p>
<p>1. Preheat oven to 350 degrees. Lightly oil two baking sheets.</p>
<p>2. In a large bowl, beat milk and egg together until frothy. Beat in oil. Stir in granola, flour, apricots, sugar, sweet cicely and coconut if using.</p>
<p>3. Drop by the tablespoon, about 1 inch apart, onto prepared baking sheets. Flatten slightly with a fork.</p>
<p>4. Bake 10 minutes, until golden brown. Remove to cooling rack. Store cool biscuits in an airtight container up to 5 days; store in freezer up to 2 months.</p>
<hr />
<em>Pat Crocker is a culinary herbalist and author of several award-winning books. Contact her through</em>
<a href=””></a>
<em>, or at</em>
<a href=””></a>
<p>Click here for the main article, <a title=”click here” href=””>
<strong>6 Healthful Breakfast Recipes</strong>

  • Published on Oct 21, 2008
© Copyright 2022. All Rights Reserved - Ogden Publications, Inc.