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Morning Tea Cookie with ‘tude

I have been hunting around for a morning tea snack for my son, it needed to be high in fibre, low in sugar and fats…and I found a recipe that I loved instantly!  Intro… Nutrition Australia, a great place to find some interesting recipes that are healthy and tasty too!  They had a delicious looking Sultana and Cocoa Cookie Recipe. it looked very nice, two of my son’s favourite ingredients,  surely this would have to be a winner.

As is my way, I have modified the recipe and it was a huge success, we even sent some to school for the Teachers and they gobbled them up and inquired if they could perhaps have 100 more (they are working on numeracy…clearly!).  The best part of this recipe was that it was a lovely ‘hands on’ experience for my son, he loves baking; there is always a reward- just wait 15 minutes!

Sultana and Cocoa Heavenly Cookies

  • Weet-bix crushed
  • 1/2 cup of organic sugar
  • 1/2 cup of chickpea flour
  • 1/2 cup of Atta flour (Indian wholemeal flour)
  • 1 teaspoon of baking powder
  • 2 tablespoons of Valrhona Cocoa (if not using dutch pressed cocoa – then up the amount to  4 tablespoons)
  • 1 pinch of salt (iodised)
  • 1 cup of sultanas
  • 50 grams of refined coconut oil
  • 60 ml of hot water
  • 1 tablespoon of vanilla extract

Place the Weet-bix in a food processor or blender and blitz until its fine in appearance.  Pop the decimated Weet-bix into a mixing bowl, add all the dry ingredients (excluding the sultanas) and mix well, finally, mix through the sultanas.

Mix the wet ingredients, use only half of the hot water and add to the dry mix in the mixing bowl.  Mix the wet and dry ingredients until a dough ball forms, add more hot water to reach a glossy dough ball consistency; too dry and it will be impossible to roll into walnut size pieces – just add more hot water…slowly please, too wet and you won’t be able to do much with it – don’t despair just add more flour.

Take a spoon full of the mix roll into balls, pop onto a parchment lined baking tray, flatten each cookie gently with a fork.

Bake in a 180’C oven for about 10-15 minutes.

The cookies are delightful, robust in flavour and satisfyingly indulgent….and what’s more they are good for you!  Needless to say I will be making them again and again…

3 comments on “Morning Tea Cookie with ‘tude

  1. Cath
    November 23, 2012 at 4:12 pm #

    Hi Charmaine,

    Biscuits looks great, might try that recipe. have a great orange and fig recipe which I think might fit the bill for your son. Will email it to you.
    regard
    s
    Cath

    • intrepidallergymum
      November 23, 2012 at 6:23 pm #

      Hi Cath
      Thanks! Would love your orange and fig recipe…! Can you please message me via the Int Allergy Facebook page, I think you can add an attachment. My google mail has been playing up.
      Best wishes Charmaine

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  1. The Winner Of A Lot On Your Plate's Online Bake-off And Giveaway! - January 29, 2013

    […] dairy or egg Chocolate Chip Cookies submitted by Charmaine @ The Intrepid Allergy […]

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