I have to admit, I’m more of a cake-kind-of-girl then a biscuit one. It’s not that I don’t appreciate a good biscuit. I do. Actually, I’m sharing this recipe with you now because this IS a good biscuit. It’s a great biscuit. It’s crunchy…not too sweet…and can actually be debated that’s it’s kind of healthy.
And what makes it so? Wholemeal flour is a good start – sure beats processed white.
Then there’s the pepita seeds – the pretty green seed taken from inside a pumpkin seed – which by the way are full of iron, magnesium and zinc.
LSA mix – ground linseed, sunflower, almond meal – is in here too. That adds some healthy omega-3 fats.
Chia seeds are full of calcium and high in antioxidants – apparently they have higher levels than blueberries! – and they replace the need for egg – remember this recipe?.
And coconut, well, I just love coconut…
These biscuits have a similar method to an Anzac biscuit, only they’re healthier. The melted chocolate on top is totally optional and not altogether necessary. If I’m short on time I skip the melted chocolate part and leave them as is.
My kids love it when I bake these biscuits. Actually, my husband probably loves it just as much they do, maybe more. He’s a biscuit-kind-of-guy. He’s been known in the past to buy horrible supermarket biscuits. He practically has to sneak them in the door so I don’t give him a lecture on how foul they are, how full of processed rubbish they are, and how overly sugared they are – poor guy, must be tough being married to me.
He does love these though and if I’m trying to get him on board for some favour I need doing then a batch of these oh-so-good-biscuits are a great place to start.
If you want to make these for the kids to take to school, yet your having to follow strict school guidelines about no food with nuts (this is seriously out of control this whole allergy thing) then leave out the LSA mix and add an extra 2 tbsp wholemeal self raising flour. That keeps them nut free and school lunch-box-friendly.
Coconut pepita and chia seed biscuits with dark chocolate
2 tbsp honey
1 tbsp chia seeds
1 tsp bicarbonate of soda
2tbsp hot water
160g wholemeal self raising flour
2 tbsp LSA mix (ground linseed, sunflower and almonds)
80g brown sugar
60g shredded coconut
70g pepita seeds
80g dark chocolate bits, plus extra for melting if desired
Pre heat oven to 175C OR 155C fan forced. Place the butter, honey, chia seeds, bi carb and hot water in a small saucepan. Stir over a medium heat till butter melts. Turn off the heat and set aside to cool for 10 minutes.
Place the wholemeal flour, LSA mix, brown sugar, shredded coconut, pepita seeds and chocolate bits in a medium size bowl, stir till well combined. Make a well in the center of the flour. When the butter mixture has cooled add to the flour mixture and stir till dough comes together.
Line two trays with baking paper. Take a spoon of biscuit mix and roll it into a ball, place it on the lined tray then use your finger tips and palm of hand to flatten to a circular shape. Continue with remaining mix till all biscuits are rolled and flattened.
Bake in the oven for 18 – 20 minutes, or till golden and cooked through. Cool biscuits on a wire rack. If you are drizzling with the extra chocolate – this is optional and feel free to skip this step – place melted chocolate in a snap lock bag, snip off the end, and drizzle biscuits in a zig zag manner. Allow chocolate to set. Store the cold biscuits in an airtight container for 5-6 days.