Chocolate Digestives

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!