A biscuit cafe is like a perfect breakfast for a day at the beach, and it’s all thanks to a few basic ingredients: sunflower seeds, sugar, and a good bit of sunshine.
These ingredients combine to create one of the most delicious breakfast dishes in the world.
And in this superfood recipe, the sunflower seed and sugar are the perfect complement to the sweet, fluffy, and chewy biscuits.
This simple biscuit recipe is the perfect way to get your morning started and your day on the right foot.
What to do with a biscuit: Make biscuits and sunflower and use them as a filling for a breakfast sandwich or as a spread for a quick, healthy snack.
If you’re making biscuits as a treat, use the sunflowers as an ingredient in a simple cinnamon roll.
Or, make your own and freeze a batch of biscuits for a holiday brunch.
What you’ll need: 1 tablespoon sunflower oil 1/4 cup brown sugar 1/2 cup unsweetened cocoa powder 1/8 teaspoon cinnamon powder 2 tablespoons butter, melted 1 egg 1 tablespoon water For the biscuits: 2 cups shredded sunflower (or other) seeds 1/3 cup sugar 1 tablespoon butter, softened 1 egg (beaten) 1 teaspoon vanilla extract For the suncream: 1 cup butter 1/1 cup sugar, sifted 1 teaspoon salt 2 teaspoons vanilla extract 2 tablespoons unsweeten cocoa powder 2/3 teaspoon cinnamon extract 3 tablespoons unsalted butter For the topping: 1/6 cup powdered sugar 2 tablespoons water 2 tablespoons powdered sugar Directions: Preheat the oven to 400 degrees Fahrenheit (220 degrees Celsius).
Grease a 9-inch loaf pan with butter and line with parchment paper.
Using a cookie scoop, scoop out all the suns from the seeds and discard.
Heat the oil in a large pot over medium heat.
Add the brown sugar, cocoa powder, cinnamon, and butter and stir to combine.
Remove from heat and set aside.
In a medium bowl, whisk together the eggs, water, and vanilla.
Add in the butter and whisk to combine and continue to whisk until the mixture comes together.
Pour the hot water into the bowl of a stand mixer and combine.
In the bowl that holds the flour, stir the dry ingredients together until they form a soft dough.
Place a wooden spoon in the bowl and form into a ball.
Roll out the dough until it’s about 1/16 inch thick.
Divide the dough into 16 equal pieces, place the pieces in the prepared pan and bake for 30 minutes, until golden brown on top.
Remove the baking sheets and allow to cool in the pan.
Meanwhile, in a medium saucepan over medium-high heat, combine the butter, sugar and vanilla in a slow, steady stream until the sugar is dissolved.
Remove and let cool.
Meanwhile in a separate bowl, add the eggs one at a time, whisking until combined.
Once the butter is melted, pour it into the cooled dough and mix until combined and the dough is no longer sticky.
Divide into 16 pieces and bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean.
Remove with a slotted spoon and cool in a warm spot.
For the biscuit topping: Place the cooled biscuits in a small bowl and top each with a tablespoon of the sun cream, or more of the sugar if using more sunflower.
Pour in the melted butter and continue mixing until combined, then stir to evenly distribute the sun-cream mixture.
Transfer to the prepared baking sheets, top with another tablespoon of suncream, and bake another 15 minutes.
When the sun is golden and the biscuits are golden brown, remove the baking sheet from the pan and place on a wire rack to cool completely.
For a super-quick and easy breakfast, make one batch of the biscuits, fill a loaf pan, and pop them in the fridge for at least 2 hours.
For best results, leave the biscuits for at room temperature for at leas t.
Then, for a slightly longer time, refrigerate and store the biscuits at room temperatures for up to 4 days.
Recipe Notes This recipe is also delicious served warm.
Nutrition Facts Superfood Breakfast Bowls with Sunflower Seed and Sugar Amount Per Serving (2 biscuits) Calories 285 Calories from Fat 36 % Daily Value* Total Fat 6g 11% Saturated Fat 1g 5% Cholesterol 42mg 10% Sodium 150mg 3% Potassium 486mg 19% Total Carbohydrates 17g 6% Dietary Fiber 2g 8% Sugars 3g Protein 5g 10% Vitamin A 1.5% Vitamin C 5% Calcium 8% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.