Life is different with older teenagers! The pace they move at is much faster and different to the younger teenagers we were used to. Now-a-days they move like the wind in the mornings and grab what they can on their rush out the door. Breakfast seems to have become something you grab ‘on the hop.’
So, I thought what can I make that’s healthy and full of goodness that they can munch on whilst driving to work or at morning tea or after work on their way to rugby training or a gym work out. I kind of fell into making these yummy organic brekkie (slang for breakfast) bikkies (pronouced bic-ies) which is slang for biscuit, what other countries would call a cookie. I didn’t tell the kids that they were over the top healthy I just said they were a chocolate chip biscuit… LOL… and they love them!
Here’s what you need:
2 organic eggs
1/2 cup organic almond meal
1 cup of mixed seeds (we used chia, sunflower, pepitas, and sesame seeds)
1 cups mixed nuts (we used walnuts, almonds and hazelnuts preferably activated)
1/2 cup shredded coconut
1/3 cup almond butter (or you could use cashew or other nut butters)
2 Tbsp coconut oil
1/3 cup coconut sugar
3 tsp cinnamon
3 tsp ginger powder
2 tsp vanilla extract
1/2 cup organic chopped dark chocolate
Here’s how you put it together:
- Preheat oven to 170 degrees Celsius.
- Line a biscuit tray (flat tray) with baking paper.
- Pop the coconut oil and nut butter into a small saucepan.
- Heat on low until the mixture separates a little and melts and then stir to combine.
- Pop all the ingredients into a bowl and mix together or your Thermomix bowl and on reverse slowly combine the ingredients together.
- With a spoon scoop a bit of the mixture into your hand and roll. Place the balls evenly spaced onto your lined baking tray. Flatten into your desired bikkie shape. We flattened our balls so they resembled more of a biscuit (cookie) than an energy ball. To flatten we used the back of a spoon but you could also use a fork for a more textured effect.
- Recipe should give you 12-14 bikkies (depending on the size of your scoops!)
- Pop your tray in the oven and bake for 20 minutes, or until golden and cooked through.
- Remove from oven and cool on a rack.
Once cooled store in an air tight container and leave somewhere on the kitchen bench where your fast moving, on the hop teenager can grab one… or two. If your house is like ours they won’t last long!
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