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Chocolate Not So Wheaten

August 6, 2017

I have said previously that sometimes some good comes from kitchen disasters.

I usually call these “happy mistakes”  – when they happen soon after the disaster – that is!

During my “lost mojo” phase  (I am calling it a phase as I am optimistically waiting for it to pass),  I made some Anzac biscuits to go with my comforting hot chocolate without giving the recipe a glance first. I have made these a billion times, I’m thinking, as I throw in seed after seed, more of this and more of that.

Well, they came together OK; they didn’t spread much; but were much ‘too heavy duty’ according to my husband! I resignedly put them in the fridge for when I was really desperate and made another batch – by the recipe.

I revisited them a few days later desperation prevailed and admitted that nothing would fix them except maybe a coating of chocolate. Everything is better when it’s dipped in chocolate, right?!

Shazaam! They tasted just like a chocolate wheaten, only crunchy!! 

Chocolate Wheatens were on my B list when I was a kid. I have previously mentioned Chocolate Royals being on my A list, not to mention my penchant for squashed fly biscuits and  chocolate mint slice biscuits too. Chocolate wheatens were like the pretend chocolate biscuit; when mum was on a budget and couldn’t afford the real deal.  This was before chocolate montes or chocolate butternut snaps were invented. As I got older, I came to really appreciate the wholesomeness (or wholewheat) of this particular biscuit and loved them.

But it’s been a long time since I bought packet biscuits (apart from the occasional gluten-free macadamia shortbread), and this happy mistake reminded me of those days – even if they are a ‘bit heavy duty’ – they’re a healthier option.

 

90g buckwheat
40g millet or quinoa
2 teas linseeds
60g rapadura or coconut sugar
40g desiccated coconut 
50g sunflower seeds
50g pepitas
1 tab chia seeds
1 tab sesame seeds
30g flaked almonds (optional  – sub 1 tab quinoa flakes if nut free)
120g butter (or coconut oil)
1 tablespoon of honey
1 teas bicarb soda mixed with 1 tablespoon of warm water
100g chocolate, melted with 1 teas oil
 
Mill millet and linseeds on SP 9 for 1 minute and add the buckwheat. Mill again on SP 9 for 30 seconds. Add the flours the rest of the dry ingredients a large bowl.
Melt the butter and honey on SP 3 for 1 minute at 80°C. Add the bicarb and water and  mix for a few seconds to combine. Add and stir through the dry ingredients. If the mix is a little dry, add a little water, teaspoon at a time, you don’t want it too wet that it falls apart when forming balls.
 
Roll into walnut sized balls and flatten on tray. Bake for 20 – 25 minutes at 160ºC until golden. They will crisp up when they cool.
 
When cool, dip the underside in chocolate and refrigerate to set.
 
 

 

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