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Monday, 3 June 2013

Tasty Treats

By Bronwyn Ward

This week I though I'd share a new recipe for some lovely little biscuit things. Kind of like a little stodgy brownie. They are free from refined sugar, oil and gluten. Super easy and very decadent. 

Chocolate and Cashew Biscuits

1 drained tin of chic peas
1/4 cup honey, agave or coconut sugar
1/2 cup cashew butter (or peanut butter)
2 tsp vanilla extract
1 tsp baking powder
1 pinch of palt
90g (half a cup) dark chocolate, broken into small pieces

Pre-heat oven to 175C.

In a food processor whizz up all ingredients except for the chocolate (ensure that the mix is really smooth and not lumpy)

Add the chocolate bits and pulse a few times to mix. The mixture will be soft and sticky.

Make small 1 1/2 inch balls with wet hand to prevent sticking. Place onto a parchment lined baking tray. Press down a little to flatten.

Bake for 10 - 15 min till slightly golden. Leave to cool completely before moving. 

Makes around 14. 

VARIATIONS:

  • Instead of chocolate try adding chopped dates or stem ginger....or best of all, make a batch of each :-)
  • you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.


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