Nut, gluten and diary free biscuits by Pete Evans
I stumbled across this recipe during my weekly (if I can) Friday night indulgence of Better Homes and Gardens. I don't agree with everything Pete Evans does, says or cooks, but a lot of his recipes are just divine! So I thought I'd share this sweet little treat with you. Great for kids lunchboxes or morning tea/afternoon treat.
Pete Evan's Chindii cookies - named after his 2 girls:
3.5 Tbsp coconut flour
90g desiccated coconut
3 Tbsp pumkin seeds
3 Tbsp sunflower seeds
1 Tbsp white chia seeds ( I only had black ones, makes no difference)
3 Tbsp Tahini paste
2 Tsp bicarbonate of soda
150 gr sesame seeds
Pinch of Himalayan salt
110 ml extra virgin coconut oil
50 ml maple syrup
100 ml honey
1/2 vanilla powder or extract or scrape out a vanilla pod
1 tsp cinnamon
1/4 ground ginger ( I only had fresh ginger, so I grated some into the dough)
2 eggs - free range if you can
100 gr dark (70-100% cacao) sugar and diary free chocolate ( I used the chocolate wafers from changing habits)
Preheat oven to 140°C fan-forced or 160°C conventional. Line oven tray with baking paper
Combine flour, coconut, seeds (except sesame), tahini, bicarb soda and salt in a food processor and blend to fine crumbs
Transfer mix to a bowl, add sesame seeds and stir. Set aside.
Melt coconut oil, in a saucepan over low heat, add maple syrup, honey, vanilla, cinnamon and ginger, stir to combine and bring to a simmer.
Add eggs to coconut flour mix and stir to combine, pour in wet ingredients and stir until you have a soft, sticky dough. Shape into walnut size balls and gently press flat with a fork onto prepared tray, allowing space for cookies to spread a little. Bake for 20-25 minutes or until golden. Transfer to wire rack until cool.
To drizzle with chocolate, melt chocolate in a heatproof bowl over simmering water, taking care that the bowl doesn't touch the water. Fill chocolate into a little bag, cut edge off and drizzle chocolate over cookies. I used the changing habits chocolate wafers and they are 100% cocoa, nothing added. I sweetened it a bit with Rapadura sugar, also from changing habits - you only need a tiny amount of that chocolate to drizzle as it is really strong.
Let cookies set for 20 Minutes and store in an airtight container for up to 2 weeks