I know it’s not a very inspiring title but I really didn’t know how to describe these chewy, sweet, satisfying ‘biscuits’. The combination of ingredients is perhaps not what a classic biscuit would have, nor is the method, but these are super quick, very easy to make, taste really lovely and you can feed them to just about everyone as they as so ‘allergen low’.
I used to love to cook with my daughters and their friends (much to other parents horror. We’d make everything from bread to cinder toffee – heyho they all lived). And even if you have tiny, barely walking toddlers I’d urge you to make these. The dough is entirely edible and a treat and you are getting some great stuff into your bubba’s body.
Another great one to make with small children (as long as they are not intolerant or allergic to sesame or gluten) is to mix equal quantities of tahini and malt extract (or honey if your child is coeliac). It makes an edible play dough rich in calcium and other nutrients you won’t find in shop bought confectionary.
I highly recommend investing in small bags of the superfoods – you only ever use a teaspoon at a time and so it lasts ages. But the good they do you is beyond the money you pay. If you don’t want to buy them or you don’t want to buy all of them, either substitute one for the other – add more of the one you have bought or leave them out completely. Perhaps add a teaspoon of a good vanilla extract instead.
So – give these a try and let me know what you think and how you get on 🙂 (and if you are confused or worried I’m happy to help if I can)
Dough Ingredients:
100g dried apricots, prunes or figs
100g organic sunflower seeds
40 g shelled hemp seeds
6 tsp xylitol or coconut palm sugar
1 tsp baobab powder
1 tsp suma powder
1 tsp camu-camu powder
1 tsp maca root powder
1/2 tsp kelp powder
1/2 tsp barley grass powder
1/2 tsp good quality sea salt (or else leave it out)
120ml filtered water
For rolling:
1 tbsp lucuma powder
Place all the dough ingredients, bar the water, into your food processor with the ‘S’ blade. Process until it is as fine as it will go – about 5 minutes.
At this point start to dribble in the water through the chute as the machine is running until the mix forms a pliable, firm-ish ball.
Tip it onto a clean work surface dusted with the lucuma. Roll the ball so its all covered with the Lucuma (or Maca Root Powder if you prefer – its absolutely my favourite – I stir it into warmed almond milk for a treat).
It’s at this point that you can leave the children to play with it, let them make shapes, figures, letters, numbers, eat it raw, roll it into snakes. Bake them as they make them.
Or roll it will a pin to 1/2 cm thick. Stamp out the shapes you like best and pop them onto a parchment lined tray.
If you have a dehydrator then you need to dry them at 38•C for about 6 hours. Or pop them onto your oven at the lowest setting and allow them to dry for 3 hours.
I made a Purple Caramel Jam to top them with
60g inca berries or golden sultanas
150g agave or maple syrup
2 tsp acai powder
1 tsp purple corn extract
1 tsp raw coconut oil
Just blast these in the food processor straight after the dough is made – no need to wash the bowl.
Stores in a jar for a good 6 weeks.
– but they are far more delicious with a smear of cashew nut butter of dark tahini (I love this stuff)
Enjoy
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
email me scarletrositafood@gmail.com
phone or text 0792 310 9170
scarlet rosita 