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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