Recipe: Chocolate Orange Biscuits

Last night I was in the mood for making some recipe ideas for my green banana flour ebook, but unfortunately I’d run out of eggs and since all the recipes I wanted to attempt needed eggs… I was kind of bummed (cue sad violin music). I really felt like cooking something, so I decided to throw together a few things and ended up making a really yummy batch of choc orange biccies! And with so few ingredients… that’s a huge win in my books!!

I really felt like cooking something, so I decided to throw together a few things and ended up making a really yummy batch of choc orange biccies! And with so few ingredients… that’s a huge win in my books!!

I didn’t use eggs, I didn’t use nuts, and what I did use was really basic stuff, so it’s a no-brainer I share this new recipe with you all!

 

CHOCOLATE ORANGE BISCUITS

You’ll need:

2 tbsp chia seed meal (chia seeds ground down well in a good blender)

2 tbsp arrowroot flour

1/4 cup organic desiccated coconut

2 tbsp coconut oil (liquified)

2 tbsp pure organic cocoa powder

1/4 cup pure coconut milk (I use Ayam)

2 tbsp honey

Fresh orange zest, or dehydrated orange peel, or orange essential oil – to your liking

Optional: 2-3 tsp cacao nibs for crunch

Note: this made 10 small biscuits, double quantities to make larger batch

Do this:

1. Pre-heat oven to 170 degrees Celcius and line a baking tray with baking paper
2. Add all ingredients (apart from cacao nibs) to the blender or food processor and blitz until well combined and there are no lumps left. I used my blender because I had pieces of dehydrated orange skin I wanted to break down and I wanted the desiccated coconut and chia meal to break down as much as possible. You could just add all ingredients to a bowl to mix together with a spoon, if not using dried out orange skin pieces, the result may not be the same but it’s up to you. The blender took very little time and did a good job, so I suggest using one for this.
3. If including cacao nibs add them into the mixture now and stir through so they stay whole and crunchy
4. Use a teaspoon to place big dollops of the gooey chocolate mixture onto the baking tray, about a tablespoon’s worth of batter for each biscuit
5. You can keep them quite close together, about 2cm apart as the mixture will only spread a little while cooking. To ensure they stay fluffy don’t press down the mixture with the back of your spoon, just dollop it onto the paper, maybe tidy up the edges a little so they’re all neat and round, then bake them as is
6. Place in the oven and bake for around 10-15 mins
7. They really don’t take long to cook and actually cool down quickly because they’re not dense at all. They’ll be ready to munch on in no time!

These are great for school lunchboxes and after-school play dates because there’s no nuts present. Yet they’re so soft and moist.. wow!

Keep in mind though that some people with digestion issues can find arrowroot and chia meal heavy on the gut, but what I like about this recipe is it uses so little of each of those ingredients and they go such a long way that if you or your little one only has a couple of these they’re pretty filling because of the good fats, and there’s little chance of then being left bloated. But always listen to your body, the same ingredients for one person (paleo or not) don’t necessarily work well for the next.

Enjoy 🙂

Aimee x

 5 Things I’m Grateful for Today:

1. Creating these yummy biccies last night!
2. The sun out today
3. Playing outdoors
4. Chocolate
5. Holding fun cooking demo’s and all the great people I meet through them