I was given this recipe quite a few years back by a friend. Well actually I had one of her freshly made biscuits and demanded that I have the recipe. These biscuits are just how I like them, firm, crunchy, nutty and Moorish. They satisfy all your craving requirements, yet they are really wholesome.
If you use good quality ingredients, there’s no guilt at all involved. I’d suggest using organic ingredients where possible, especially the grains. I use spelt here as spelt is an ancient grain and much easier to digest than modern day wheat. It imparts a beautiful nutty flavour all on it’s own. If you cannot tolerate wheat, you could use buckwheat flour instead. I use buckwheat flower in most recipes to reduce the gluten load and sensitivity that it can cause.
Aluminium free baking powder is also easy to find, especially in health food shops. Most people don’t realise that they add aluminium to baking powder to prevent caking. We certainly don’t need to be eating heavy metals as these accumulate in the cells.
Maple syrup and the coconut oil combined, act as wetting agents to hold the mixture together and impart a beautiful natural sweetness to the mixture.
Don’t be tempted to use crap chocolate chips. Source at least 70% chocolate from a good supplier, it is well worth it. Flavour is better and you won’t be ingesting toxic fats.
These biscuits keep well in a sealed glass jar for a couple of weeks. If they last that long. Enjoy!
Ingredients & Method
1 ½ cups rolled oats
1 cup almonds
1 cup plain spelt flour
¼ teaspoon aluminium free baking powder
1 cup good quality chocolate chips 70% cocoa
½ cup coconut oil (melted)
½ cup maple syrup
2 teaspoons vanilla
- Preheat oven to 180 degrees celsius
- Spread oats onto a baking tray and bake for 5 mins, remove to let cool
- Do the same for the almonds
- Put oats into a food processor and grind to a course meal, place into a mixing bowl.
- Roughly grind the almonds and add to the oat mixture
- Add all other dry ingredients
- Mix the wet ingredients into the dry and mix well
- Form into balls and place onto a lined baking tray, flatten and bake for 10-15mins or until golden.
- Allow to sit for 10 minutes before eating.