Quinoa Choc Chips Biscuits
MAKES APPROX. 30
INGREDIENTS:
160g (1 2⁄3 cup) quinoa flakes
45g (1⁄2 cup) desiccated coconut
80g (1⁄2 cup) wholemeal self-raising flour
90g (100ml) extra virgin coconut oil, melted
105g (3 1⁄2 tbsp) pure maple syrup
2 eggs
2 tsp chia seeds
45g (1⁄4 cup) dark chocolate chips
METHOD:
1. Preheat oven to 180°C (160°C fan). Line 2 large baking trays with baking
paper and set aside.
2. Place quinoa flakes, coconut, flour, melted coconut oil, maple syrup, eggs
and chia seeds into a large bowl and stir until well combined. Stir through
chocolate chips.
3. Roll mixture into walnut-sized balls (3-4 teaspoons of mixture per ball;
approx. 30 balls in total) and place onto prepared baking trays. Lightly flatten
each ball with your fingers (see Tips). Bake for 20 minutes or until golden.
Transfer onto a wire rack to cool completely before serving or transfer cooled
biscuits into a sealable container until ready to serve.
TIPS
You can use extra virgin olive oil in place of the coconut oil, however it will give these biscuits a mild olive oil flavour.
If you prefer, you can use half pure maple syrup and half honey.
If you can source them, mini chocolate chips are ideal in these biscuits. You can also
use sultanas instead of chocolate chips.
Biscuits may be stored in the pantry in a sealable container for up to 1 week.
These biscuits won’t spread much at all during cooking, so before baking, shape themaccording to how you’d like them to end up.
