Quinoa Choc-Chip Biscuits

Published : June 09, 2017

A Healthy Option for Having a Snack on the Go.

ACTIVE TIME 15 MIN | TOTAL TIME 35 MIN | RECIPE MAKES 30 PIECES

INGREDIENTS

90 g extra virgin coconut oil (see Tips)

160 g quinoa flakes

50 g desiccated coconut

80 g wholemeal self-raising flour

100 g pure maple syrup (see Tips)

2 eggs

2 tsp chia seeds

50 g dark chocolate chips (see Tips)

PREPARATION

1. Preheat oven to 160°C. Line 2 large baking trays (30 × 40 cm) with baking paper and set aside.

2. Place oil into mixing bowl and melt 2 min/60°C/speed 2.

3. Add quinoa, coconut, flour, syrup, eggs and chia seeds and combine 10 sec/ /speed 3.

4. Scrape down sides of mixing bowl with spatula and combine 10 sec/ /speed 3.

5. Add chocolate chips and combine 6 sec/ /speed 3 or until combined. Roll mixture into walnut-sized balls (3–4 teaspoons of mixture per ball; approx. 30 balls in total), and place onto prepared baking trays. Lightly flatten each ball with your fingers. Bake for 20 minutes (160°C) or until golden. Transfer onto a wire rack to cool. Serve once cooled, or transfer into a sealable container until ready to serve.

USEFUL ITEMS

2 baking trays (30 × 40 cm)

baking paper

wire rack

sealable container

TIPS

You can use extra virgin olive oil in place of the coconut oil, however it will give these biscuits a mild olive oil flavour.

If you prefer, you can use half pure maple syrup and half honey.

If you can source them, mini chocolate chips are ideal in these biscuits. You can also use sultanas instead of chocolate chips.

You can store these biscuits in the pantry in sealable container for up to 1 week.

Sweet Nourish by Louise Keats is available for purchase from the Thermomix website.