Chunky Chocolatey Biscuits
Kids' dairy intolerance is rising, so it's important to be aware that lactose can be hidden where you might not expect it: breakfast cereals, soups, croissants, biscuits, smoothies.
The good news is we also have high street shops stocked with a wide variety of tasty non-dairy milk alternatives: coconut milk, rice milk, oat milk, almond milk, hemp milk, sunflower and olive oil spreads.
And if you are staying away from cow's milk, there's absolutely no reason to be concerned about getting enough calcium in your kids diet (700-1200mg's needed a day). You can replace it easily with lots of other food sources: figs, tahini sesame butter, sardines, salmon, tofu, molasses, broccoli, seaweed, rhubarb.
This week we have been experimenting with raw biscuit mixes. We happily ditched the dairy for almond butter. And the results are utterly delicious.
Makes 18 biscuits
1 cup of raw cashew nuts
1 cup of pecan nuts
1/2 cup of maple syrup
1/2 cup of coconut flour
1 and a 1/2 cups of chopped up dates
1/2 cup of almond butter
1/2 cup of desiccated coconut
FOR THE CHOCOLATE TOPPING
50 mls rice syrup
5 tbsps coconut oil
2 tbsps of cacao powder
1/2 tsp vanilla essence
In a food processer grind the cashews and pecans. Then add all the other ingredients and mix until you have a ball of dough.
Line a baking tin with greaseproof paper and spread the mixture on top of it. Press down until it is more or less smooth. Place in the fridge overnight.
In the morning, make the chocolate topping by melting in a pan the cacao with the coconut oil, rice syrup and vanilla essence. Taste to check it is sweet enough...
Pour the chocolate mixture on the set biscuit base and return it to the fridge for another hour. Once it is fully set, use a knife to cut rectangles. And devour.