We had a little bit of heartbreak here yesterday.
The ice-cream van came around, and as a school holiday treat, for only the 2nd time in their lives, my kids were allowed to go. They waited ages, just bursting with excitement, but when we got to the front, their snow cone machine was broken and so there was nothing that Ellie could eat. She was crushed and cried quietly by my side while the boys got their treats. Thank goodness for a stash of special treats at home!!
I felt so bad for her and I was so pleased with the way that she didn’t make a fuss that when she asked for ‘special chocolate bikkies’ to take to morning tea at the park, I was pretty well inclined to make her anything she wanted!!
I’ve seen lots of recipe for chocolate ripple biscuits so I decided to give them a go for her.
This is the version I based mine on here.
- 200g GF flour (or 230g spelt)
- 3 tbsp cocoa
- 1 tsp baking soda
- 1/4 tsp. baking powder
- 1/2 tsp flaked salt
- 150g raw sugar
- 100g Nuttelex
- 1 ‘no egg’ egg OR 3 tbsp aquafaba OR 1 whole egg**
- 1 heaped tsp pysillium husk
- 2 heaped tsp rolled quinoa
- 2 heaped tsp flax seed
- 50g sunflower seed butter
*You can use equal quantities of shredded coconut to replace the psyllium and quinoa if they aren’t pantry staples for you.
In your processor, grind down the sugar to resemble castor sugar (Speed 8 for 10 seconds in a thermal cooker)
Add in the baking powder and soda, cocoa, salt, psyllium, quinoa and flax and blitz until fine (speed 10 for 10 seconds)
Add in the flour and mix again (speed 6 for 10 seconds)
Add in the Nuttelex and seed butter and pulse several times to combine.
Add in the egg replacer and pulse to combine, then scrape down sides and process until mix resembles wet sand (speed 5 for about 20 seconds).
Form teaspoons of mix into balls and place on lined baking tray.
Press down with hands and place into pre heated 180C oven for about 12 minutes.
Biscuits will be soft when removed from oven, but harden on cooling. My kids (and husband!) are so delighted -they are delicious and are honestly one of those times you can’t tell that something is ‘everything free’!
Makes about 24 biscuits – store in an airtight container for about a week.
Enjoy – like my very happy girl did!!
** Recently I’ve had a few questions about the egg replacement options. I have tried flax eggs but they don’t work so well here. If you can’t use any of the above, suggestions then leave out the egg replacement and increase your vegan butter and seed butter each by 25g… Works really well!