Banana Veggie Biscuits

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Today is the final day of our third round of #freezertolunchbox 5 day challenge. This edition was all about hidden veggies. If you missed the challenge and want to know when another is running sign up to our notification mailing list!

These biscuits are a variation of my Banana Bread Biscuits I posted a little while ago. When I was making them I thought I would experiment a little with a second batch as I knew I have the hidden veggies challenge coming up.

The great thing about these is you can add whatever veggie you have on hand that needs to be used up such as cauliflower, carrots, parsnips, sweet potato or pumpkin.

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Banana Veggie Biscuits
Serves 20
Total Time 20 minutes

Ingredients:
80g parsnip, carrot, pumpkin, sweet potato or cauliflower
150g self raising flour
120g rolled oats
60g sugar, can omit if banana is sweet enough as is for you
100g butter, softened
2 ripe bananas
1 egg
1/2 tsp salt
1 tsp vanilla bean paste or similar
1 tsp ground cinnamon

Then mix like this:

  1. Preheat oven to 180C. Line two baking trays with baking paper.
  2. Place vegetable of choice into bowl. Speed 7 / 5 secs. Scrape down. Repeat.
  3. Place remaining ingredients except oats into bowl. Speed 5 / 8 seconds.
  4. Add oats. Speed 5 / 6 seconds. This is a wet mixture.
  5. Spoon a dollop of mixture onto the tray. Flatten with your fingers. Wet your fingers if you find it is too sticky.
  6. Repeat for all of the biscuit batter.
  7. Cook for 15-20 minutes until golden in colour.
  8. Cool on a wire rack. Serve warm or at room temperature. Best consumed within 24 hours.

Or cook like this:

  1. Preheat oven to 180C. Line two baking trays with baking paper.
  2. Place vegetable of choice into food processor. Process on high for 5 seconds. Scrape down. Repeat.
  3. Place remaining ingredients except oats into a food processor. Mix on medium speed until combined.
  4. Add oats. Mix on medium speed until the oats start to break up slightly and the mixture combines. This is a wet mixture.
  5. Spoon a dollop of mixture onto the tray. Flatten with your fingers. Wet your fingers if you find it is too sticky.
  6. Repeat for all of the biscuit batter.
  7. Cook for 15-20 minutes until golden in colour.
  8. Cool on a wire rack. Serve warm or at room temperature. Best consumed within 24 hours.

 

 

By |2017-06-12T11:20:03+00:00July 8th, 2016|Categories: Lunchbox, Sweets|0 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

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