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What if we could hack into a favourite and personalise the recipe with some healthier ingredients?
Ingredients:
100g Oats
30g Oat flour
50g Almond flour
80g Maple syrup
80g Coconut oil (melted)
85g Dark chocolate (vegan if making vegan version)
½ tsp salt
Method:
Preheat oven to 160⁰C (fan), line two baking trays with parchment paper.
In a bowl, mix the oats, oat flour, ground almonds and salt. Then add in the maple syrup and coconut oil, mixing well to combine.
Roll small amounts of the mixture into balls and place on the prepared baking tray leaving lots of space in between, (you should make appx 14-15 biscuits). Using the back of a spoon flatten the balls so they are about 2cm thick, (they should form larger flatter circles).
Bake for appx 13-14 mins, until they are slightly golden and firmish to touch. Take out of the oven and allow to fully cool.
Melt the chocolate, either in a bain-marie or slowly in a microwave. Using a spoon, drizzle a little over the centre of the biscuit and spread it out. Place in the fridge to set for 10 mins.
Enjoy
Gaby Van Clarke
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
