Banana Peanut Oat Breakfast Biscuits

These crispy-outside, soft-inside little breads are absolutely scrumptious on their own, or covered with some jam for breakfast. Bet you can’t eat just one!
 

Ingredients

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• 1 large-size ripe banana, mashed, placed in a large-size measuring cup, and topped with enough water to equal 1 cup
• 2 tablespoons (30 ml) peanut oil
• 2 tablespoons (42 g) agave nectar
• 1 teaspoon fine sea salt
• ½ cup (39 g) quick-cooking oats
• 1½ cups (180 g) white whole wheat or whole wheat pastry flour, plus about an extra cup (40 g) for kneading
• ½ cup (76 g) grouned or very finely chopped dry-roasted peanuts
• 1½ teaspoons bread machine yeast
• 1 tablespoon (14 g) nondairy butter, melted, to brush on top

1. With an immersion blender or in a countertop blender, purée the banana with water, oil, agave, salt, and oats.
2. In the bowl of your stand mixer, with the dough hook, or by hand, whisk together the flour, peanuts, and yeast.
3. Pour the wet ingredients into the dry, and start stirring, adding more flour as needed until a dough starts forming.
4. You can either knead by hand or let the stand mixer do the work: the kneading will have to last between 6 and 8 minutes. The resulting dough will be rather stiff.
5. Preheat the oven to 375°F (190°C, or gas mark 5). Line a large-size rimless baking sheet with parchment paper or a silicone baking mat, such as Silpat.
6. Roll out the dough to about ½-inch (1.3-cm) thickness. Using an approximately 3½-inch (9-cm) round cookie cutter, and rerolling the dough as needed, cut out 6 pieces of dough in all.
7. Place on the baking sheet.
8. Brush the pieces of dough with the melted nondairy butter, cover with plastic wrap, and let rest while the oven is preheating, for about 25 minutes.
9. Remove the plastic wrap, and bake for 22 to 24 minutes, until golden on the bottom.