Let me tell you, I am rocking the house with this recipe.
For a mama whose baking ventures are usually labelled ‘experiments’ by her family, this is a win. These grain-free chocolate biscuits are toxin-free because of where I buy my foods. I’ll list the suppliers below for those of you who are in Australia.
Confession #1: I first made these biscuits one fine Saturday morning, for breakfast. Yes. Breakfast.
Mother of the year! (Again.) I was dreaming up baking plans before the children woke up when the idea of chocolate biscuits popped into my head. It often does. Then I had the inspired idea of chocolate biscuits for breakfast, and the idea must have represented itself well to my psyche, because the biscuits landed on our breakfast plates.
And. They were awesome.
And you know what? They’re far more nutritious than most of the breakfast cereals you’ll find in the supermarket, grain-free aside. They’re lower in sugar, higher in nutrients, and no nasties added. That said, they’re still not an ideal breakfast. We try not to add sugar of any kind to our meals, even the raw, nutritious honey I use in this recipe. I also prefer putting a few more nutrients and proteins, and a few less carbs on the plate. And we limit our cacao intake. But, this is not an ideal world, and I am not an ideal mama. Or even, and ideals mama. The taste is ideal. And it’s okay to splurge sometimes. That’s enough for me.
I buy certified organic or ethically, mindfully grown ingredients; except the eggs, which come from our own chickens.
Here it is, the recipe that brings down the house every time:
1 ¾ cups grain-free flour (I use cassava, but you could use almond meal or green banana flour… I haven’t tried that yet)
¾ cup cacao powder
¼ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups butter or coconut oil (if I’m making them for emergency breakfasts, I use coconut oil)
3-4 tablespoons honey
1 ½ teaspoons vanilla extract (Confession #2: I’ve made it without vanilla extract and biscuits are still yum. Not quite as yum, but yum.)
3 large eggs
Add chopped almonds, coconut flakes, or your choice of extras (optional). If you’re not making them for breakfast, I highly recommend adding dark, organic chocolate chips.
Mix dry ingredients.
Mix butter and honey, add vanilla extract.
Combine the butter mixture with the dry ingredients and mix.
Place teaspoon sized biscuit portions onto a lined or greased baking tray. They don’t have to look pretty. But, I guess you could go to a bit more trouble with shaping them than I do… er hm, exhibit A (what can I say, I’m a busy and impatient mama):
Bake 10 minutes, until cooked.
Allow to cool.
Eat and enjoy. OR
Save them to your biscuit jar, but make sure no one’s home!
Confession #3: I lied about leaving them to cool. Doesn’t happen. Not in this house anyway. They get eaten. Hence the final important part of the method: making them when no one’s home, if you want to keep them for your pantry’s biscuit jar, or freeze them for emergency breakfasts. (I know, I know! Chocolate biscuits for breakfast, tch.)
If everyone is home, let them know you’re making chocolate biscuits and that there are rations per person with regards to consuming them warm. Really, who doesn’t love warm, freshly baked biscuits?
Where I buy ingredients
I buy cassava flour from Three Spades.
I use certified organic cacao powder from Honest to Goodness. If I’m out, I buy the macro organic powder from Woolworths. But in the name of mother earth, I’m trying to go supermarket free, and to buy in bulk, less often, from smaller suppliers.
Baking powder and baking soda: I buy Bob’s Red Mill.
For honey, I’m lucky enough to have suppliers so local, they’re family. If you don’t have a beekeeper in the family to buy your honey from, you could try this raw, organic honey. Or the folk at Honest to Goodness sell raw honey, too.
The vanilla extract I bought from a little organic shop on the corner, where I live. A google search uncovered Heilala. If you’ve heard of these guys or have bought vanilla extract from them, I’d love to hear your thoughts!
The eggs are laid by Winnie and her friends. They’re our chickens. Yes, they all have names, but Winnie’s boss.
Thanks for reading more of my rookie grain-free mama caper. If you try this recipe with a different type of flour, I’d love to hear how it went.
yours in chocolate biscuits x.