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They may not be the most photogenic, but they are certainly the most delicious and easy to make biscuits with ingredients you already have at home. They have an intense chocolate flavour while various spices give them a seductive scent. They are incredibly crispy and will crumble into your mouth as you eat them. I’m sure you’ll take a spoon to eat the remaining pieces in the pan. They can also be eaten raw because they don’t have any ingredient that needs to be cooked. The egg is replaced by chia seeds which are the dough-binding material, and of course generously offer protein, Omega 3 and iron. If they aren’t sticky enough for you, you can add another spoonful of chia seeds and let them take magical action. They just need to be cooked at a very low temperature (120 degrees) to prevent the ingredients from drying out. They also don’t contain flour, as the dough is made of almonds and betel, so those who are gluten-intolerant or follow a diet will love them even more.
Ingredients (for about 10 biscuits)
– 125gr of betel
– 2 spoons of chia seeds
½ cup of raw cocoa powder
– 40gr of almond flour (almond that has been crushed in the multi-processor)
– ¼ tsp of salt
– 1 tsp of cinnamon
– ½ tsp of ginger powder
– ¼ tsp of powdered cardamom
– ¼ cup water
– 130gr of maple syrup
– 3 spoons of melted coconut oil
– 1 tsp of vanilla extract
– A few pistachios for garnish
Preparation:
– Preheat the oven at 120 degrees
– Lay greaseproof paper on a tray (if you have Sanitas papers already cut into leaves, that’s even better)
– Mix all dry materials and water into a bowl and stir.
– Melt coconut oil in a saucepan and add it to the mixture along with maple syrup
– Cover the bowl with a Sanitas membrane and let it in the fridge for 15 minutes so that the magical chia seeds tighten the mixture
– Take it out and make small balls out of the mixture.
– Place them on the tray, press them with a spoon so they take the shape of a biscuit and put them in the oven
– Bake at 120 degrees for about 50-60 minutes, until their edges start to turn black.
– In the last 10 minutes, put the pistachios on the biscuits, and put them back into the oven
– After taking them out of the oven, let them cool down for about 20 minutes so that you can easily detach them.