It was a very hectic week here last week, mostly due to it being the school Halloween disco yesterday and because I am a member of the PTA, the preparations can take a while to sort out! Therefore, when I decided to do some baking in-between making the 70 banana muffins I made for the KS1 disco, it needed to be something quick and easy that I could bake for the boys for their after school snack.
Having recently been sent a copy of a delicious looking and sounding book called Tempt – full of decadent chocolate recipes, it was really very hard deciding which recipe to have a go at making. However, I decided to make some cookies as the boys do like having one after school, and seeing as though I was out of flour (hardly surprising after baking all of those banana muffins!) I chose to make the Chocolate Fudge Brownie Cookies with Quinoa flour. However, I did not have any quinoa flour but I did have some chia with cranberry mix left from a review I did a short while ago. Hoping this would work in place of quinoa flour, I set about making them.
- 55g coconut oil
- 100g plain chocolate
- 55g cranberry & chia mix
- 1 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 2 eggs
- 100g caster sugar
- pre heat the oven to 190oC / 170oC
- line 2 large baking trays with grease proof paper
- melt the oil and the chocolate in a pan over a low heat until melted and put to one side to cool for 5 minutes
- in a clean bowl whisk the eggs and sugar together until thick and frothy
- gently fold in the melted chocolate mixture as lightly as you can
- then add the the chia mix, cocoa powder and bicarbonate of soda and stir through lightly
- place dessertspoons of the mixture onto the trays - leaving a gap in between each one
- cook them in the oven for 8-10 minutes until cooked
- leave on the trays to firm up then keep in a tin for up to 3 days
- you can use regular flour in place of the chia
These tasted lovely but for some reason they did not crisp up swell as they were meant to according to the recipe. Maybe that was the chia? Or maybe I should have cooked them for longer or at a higher temperature? Either way they still tasted lovely and Jenson enjoyed them and took them to school in his lunch box for his pudding!
Of course using chia in place of flour means that these cookies are not only full of chia goodness, BUT it makes them gluten free.
I was sent a copy of the Tempt book because I am a Parragon Book Buddy
For More recipes from Tempt please check out these :
Chocolate-Dipped Pumpkin Seed Brittle
Plain Chocolate, Peanut Butter and Hazelnut Energy Balls