I have recently become the owner of a second-hand Bellini Kitchen Master. For those who’ve not heard of it before, it is the Thermomix’s (very much) less expensive cousin. I am still learning how to use it, but it is fun to be able to experiment in a different way. I made this recipe in my Bellini but it would work just as well in a high-powered food processor.
Today we were heading out to a party but when I went to the freezer to grab out a safe cake for miss Ellie – there were none left … eek!
So, with an hour to go before we needed to leave … these cookies were the made-up-on-the-spot result. They were inspired by the choc, chic pea cookies I’d seen on http://www.trtlmt.com.au
My little miss loved them – I’m pretty sure she’d eaten about 6 of them by the end of the day while I wasn’t paying too much attention … oops!
See below the recipe for the Coeliac friendly option.
- 150g oats
- 400g tin of chick peas, rinsed and drained
- 8 large medjool dates, pitted*
- 2 tbsp, heaped, Sunflower Seed butter
- OPTIONAL: 2 tbsp maple syrup OR coconut sugar*
- 1 tsp vanilla bean paste
- 1.5 tsp GF baking powder
- 2 tbsp cocoa
- your choice of decorations (cachous, sprinkles, nuts etc)
Place the oats in the mixing bowl and blitz on speed 6 for about 15 seconds.
Add the cocoa and baking powder and process on speed 4 for another 8 seconds
Add in the chick peas, seed butter, vanilla and syrup/sugar (if using) and blitz on speed 6 for a further 15 seconds.
Add in the dates through the top hole one at a time while on speed 4. Once the dates are all in, stop to scrape the mixture down, then turn up to speed 7 and blitz for another 30-45 seconds or until really well combined, and there are no large bits of dates visible.
This is quite a thick mix. Use a teaspoon to scoop out and using damp hands roll it into balls, place it on to a lined baking tray and press down gently with a fork.
Decorate, if desired before placing in the oven. Because this is not a wet mix, the decorations do not stick so well if sprinkled from above. I placed the decorations in a small bowl and then picked up the cookies and pressed them upside down into the bowl.
Bake in a preheated moderate oven for 14-16 minutes.
Allow to cool and store in an air tight container – they last best in the freezer and defrost really well.
Makes about 20.
To make these Coeliac friendly replace the oats with 80g of rolled quinoa and 50g rice flakes. Or if nuts fit in your diet you can replace the oats with equal weight of almond meal. You can also use shredded coconut or seeds or any combination of these GF ingredients in equal weight to replace the oats.
*if you don’t have, or don’t use dates, you can use 3/4 cup coconut sugar as the sweetener.