Another chocolate chip, Sir?

Gluten-free, guilt free??

I know, I know, another chocolate chip biscuit recipe, but I can’t help that pull of melty choc bits and crusty baked yumminess!

I was inspired by the chocolate coated goji berries that I found in the health-food shop. Chocolate coated anything is fine by me! These biscuits are not my favoured crunchy type, but tender, and they keep very well if they last that long.

90g buckwheat

70g rapadura

95g raw almonds

1/4 teas salt

1/4 teas guar gum or konjac

1 teas psyllium flakes

120g butter

pinch cinnamon

1 small egg

50g brazil nuts (or macadamias)

80g chocolate coated goji berries (or cherries)

 

Mill the buckwheat for 30 seconds on SP 10. Add the sugar, nuts, salt & guar gum and mix on SP 9 for 10 seconds.

Mix in the egg and butter on SP 6 until just combined and fold through the nuts & berries. Place tablespoonfuls on a tray and bake for 10 – 15 minutes at 180°C. Cool on tray.