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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
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.