These biscuits are utterly addictive and they were created on a whim. I was having a bout of the cookie cravings and decided to mix some almond and buckwheat flour with some chia seed pudding I had left over from my breakfast. To my surprise it turned into really easy to use dough, which baked into incredibly crunchy biscuits. They are gluten free, refined sugar free and dairy free. Not too shabby for a chocolate biscuit.
Thanks to the Palmyra Jaggery they’ll satisfy your sweet cravings without feeding an unhealthy sugar addiction as well as providing you with 15 different minerals and vitamins.
for the biscuits
- 3 tbsp chia seeds (soaked in the almond milk for an hour)
- 150 ml almond milk
- 100 g buckwheat flour
- 50g ground almonds
- 2 tbsp Palmyra Jaggery (sugavida)
- seeds of one vanilla pod
for the chocolate
- 3 tbsp coconut oil (in liquid form)
- 1 ½ tbsp raw cocoa powder
- 1 tbsp Palmyra Jaggery
Preheat the oven to 180˚C.
If you haven’t already soaked your chia seeds, add the almond milk and seeds into a bowl and leave them for an hour until they turn gloopy. Then split the vanilla pod lengthways and scrape out the seeds. Add those to the chia seed mix.
Preheat the oven to 150˚C.
In a bowl, sieve the flour and ground almonds then add the soaked chia seeds and start to combine those ingredients until you have a dough.
To make it easier to roll out the dough, place the dough in the fridge for 30 minutes to chill.
Sprinkle some flour on your surface, and start to roll out the dough. You’ll need to roll it out to about ½ cm thick. To make sure it doesn’t stick to your surface, I usually lay out a sheet of baking paper under the dough before I start to roll it out.
Then using a pizza cutter, cut it into rectangles of around 2cm by 4cm and lay them out onto a baking tray.
You’ll then need to bake them for around 16 minutes until they get crispy (depending on your oven they may need a little longer) but keep an eye on them as they can burn pretty quickly. Once they are ready, put them on a cooling rack for at least 10 minutes.
To make the chocolate coating, pop the coconut, cocoa and Palmyra Jaggery in to a ban marie and gently stir it until it melts. Once it's fully melted, put it to the side to cool down a little.
You can then either dip half the cookies or use a brush to brush it on, then pop it back on the rack to dry.