These biscuits are utterly addictive and they where created on a whim. I was having a bout of the cookies cravings and decided to mix some almond and buckwheat flour with some chia seed pudding I had left over from my breakfast. To my surprise it turned into really easy to use dough, which baked into incredibly crunchy biscuits. They are gluten free, refined sugar free and diary free. Not to shabby for a chocolate biscuit.
The best thing about this recipe is that you can literally throw in whatever fruit you have laying around. I had bananas and berries so that’s what I used, but you could easily substitute them for something else. I usually make them on a Sunday evening so I don’t need to think about breakfast on a Monday morning.
Delicious and very simple. its actually more like a blue berry compote topped with some pastry, but thats what makes it so light. I think its best served warm with some custard 🙂
Pasta has always been my ultimate favorite food. In my house we famously have our pasta Mondays and if I miss it, then pasta is defiantly on the menu for Tuesday (and Wednesday and Thursday… just kidding). However the more I learnt about nutrition and over processed white flour, the more I began to look for alternatives to my pasta staple. Chickpea pasta is just as versatile, but much higher in fiber and vitamins. I cup of chickpea pasta could give you around 50% of your iron, vitamin B6 and magnesium. It also has a delicate nutty flavor that I just love!