Menu 0
Chocolate Digestives

Chocolate Digestives

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Chocolate Digestives
Baking Flaked Quinoa Flour Gluten-free Grains and Seeds Vegan

by The Cook and Him

The Cook and Him have created the perfect accompaniment for anyone's cup of tea - delicious chocolate digestives that are vegan and gluten free thanks to the use of our Flaked Quinoa. And if you use 100% chocolate they're sugar free too!

Sam, the cook of The Cook and Him, tells us that these vegan and gluten free alternatives to the classic chocolate hobnob lasted so little time in her household that she had to make them four times before she could pin them down long enough to take the photos.

Makes 16-18 Biscuits

Ingredients

Method

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a large baking tray (or two smaller ones) with parchment or a silicon mat
  2. Gently melt the coconut oil then set aside
  3. Put 1 cup of the quinoa flakes and all of the linseeds into a blender and whizz till you have what looks like flour
  4. Tip this into a large bowl along with the remaining 1 cup quinoa flakes, baking soda and cinnamon
  5. Stir the vanilla into the melted coconut oil then add this to the dry ingredients, stirring till everything is well coated.
  6. Add the cold water 1 tblsp at a time until you have a workable dough - you don't want it too wet or too crumbly as you need to roll the dough out
  7. If you want to keep these biscuits gluten free roll the dough out between 2 sheets of parchment to around 1/2 cm thick. Then you can make the biscuits whatever shape you fancy - cut into squares with a knife or use a shaped cutter
  8. Keep cutting and re-rolling till you've used all the dough, placing them onto the baking tray(s)
  9. Bake for 15 minutes, turning the tray halfway through baking. Leave to cool completely
  10. Melt the chocolate in the microwave or over a bain-marie then use a teaspoon to spread a little of the chocolate over each biscuit. You can leave plain or impress a fork into the chocolate to make stripes
  11. If you can't wait for the chocolate to set at room temp, but the biscuits in the fridge for 5 minutes. Enjoy!


The Cook and Him
The Cook and Him

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Autumn Grain Grains and Seeds lentils Middle Eastern Pilau Mix Quick & Easy Supper Wholegrains Winter
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More