My Chia Cookies are such a humble cookie, with no overpowering flavours and instead delicious morsels of buttery sweetness. They are perfect as is, or how I like to enjoy them with a little natural yoghurt to create a fulling breakfast or snack option. This recipe also calls for teff flour. Teff is traditionally grown in Africa and considered an ancient seed - it's gluten free. Despite being a wonderful grain-free alternative, teff is rich in B vitamins and a variety of minerals including calcium, iron, copper, magnesium, phosphorus, manganese, potassium, and zinc. Is also contains a considerable amount of protein too! For the recipe Instagram reel see here. Ingredients
2 cups almond meal ½ cup coconut sugar ½ cup flour (I used teff, but you can also use buckwheat or plain flour) ¼ cup chia seeds ¼ tsp fine salt 150g butter or coconut oil, melted 1 egg, lightly beaten 1 tsp vanilla extract Method Pre-heat the oven to 180°c fan and line a tray with baking paper. Add the almond meal, coconut sugar, flour, chia seeds and salt in a large bowl - stir until combined. Pour in the melted butter or coconut oil, lightly beaten egg and vanilla - mix until a dough. Take a heaping tablespoon worth of the dough, roll, then slightly flatten into a cookie shape. Bake for 12mins, or until golden. Allow to cool slightly, before transferring to a wire rack to cool completely. Store cookies in an airtight container for up to three days. Makes 12 Cookies
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