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)

www.changinghabits.com.au

​

STEP 1:

Preheat oven to 140°C fan-forced or 160°C conventional. Line oven tray with baking paper

STEP 2:

Combine flour, coconut, seeds (except sesame), tahini, bicarb soda and salt in a food processor and blend to fine crumbs

STEP 3:

Transfer mix to a bowl, add sesame seeds and stir. Set aside.

STEP 4:

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. 

STEP 5:

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. 

STEP 6:

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. 

STEP 7:

Let cookies set for 20 Minutes and store in an airtight container for up to 2 weeks

ENJOY 

​

​

​

​

​

​

​

​

​

​

​