I am the proud owner of a CWA Bundaberg Branch Cookery Book, and once upon a time I baked with reckless abandon enjoying all the deliciousness that comes with using large amounts of sugar and white flour. Since our transition to a largely wholefoods lifestyle, most of my "baking" has been more about blending, and using nuts to fill the void of flour. But with my daughter's primary school being a 'no go' zone for nuts I have had to come up with other ways to throw the occasional sweet treat in the lunch box.
The recipe below is one I have modified from the CWA Cookery Book to create a more nutrient dense version that passes the reduced sugar, high protein, high fibre and most importantly kid taste bud test. I did try making these with pure stevia for a fructose free version but they were bloody awful, so don't go there.
I have made some comments after the recipe about spelt and rapadura sugar for those who aren't familiar with these ingredients.
Chocolate Rough Biscuits (Go Mum! Style)
Makes 30-35 biscuits
120g butter, soft (the real stuff)
1/3 cup rapadura sugar*
1 tsp vanilla essence
1 1/2 cups coconut
2 tbls chia seeds
1 cup spelt flour*
2 tsp baking powder
2 tbs Organic raw cacao
1/2 - 1 tablespoon of melted cocount oil (if needed)
These biscuits freeze really well or will keep in an airtight container in the cupboard for a week.
You can also make these in the Thermomix by just throwing everything in and mixing on speed 3 until it all comes together.
These biscuits are chocolately but not overly sweet. I make mine with 1/3 cup of sugar but if wanted them sweeter, you could go to 1/2 cup.
*Rapadura is different to other sugars as it has not been cooked at high temperatures or had the molasses extracted. It is pure sugar cane juice which is extracted using a press and then evaporated over low heat while stirred. It is also organic and so does not contain any chemicals or anti-caking agents. Because it has a richer flavour than white sugar you don't need to use as much. Yay!
*Spelt flour is an ancient grain that packs a higher nutrient punch that regular wheat flour. It has very high levels of protein and dietary fibre as well as iron, magnesium, zinc, selenium, vitamin B6 and folic acid (to name a few). And it behaves pretty much like regular flour so it is easy to substitute. If you would like to learn more about the health benefits of spelt, here is an article that might help.
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