Dark Choc Pistachio Quinoa Biscuits

Just the right amount of sweetness, mixed with dark chocolate and nutritious quinoa. These biscuits are delicious and a family favourite!

It’s a gluten free recipe, but can be adapted to grain free and nut free also.  There’s additional ingredients needed for grain free and substitutions for NF, listed in the recipe.

Adding quinoa increases the protein in the biscuit and combined with the nuts and healthy fats, creates a well balanced treat.

Hope you enjoy them as much as we do!!

Dark Choc Pistachio Quinoa Biscuits

35 min preparation / 16 minute bake

Makes 15 Biscuits

Ingredients

• 1 1/2 Cups Gluten Free Flour or Coconut Flour (grain free) *
• 1 Cup Almond Meal
• 1/2 Cup flaked Quinoa
• 1/4 Cup desiccated Coconut
• 1/3 Cup honey/ maple syrup or rice malt syrup
• 2 Tbs Nut Butter
• 2 Eggs
• 6 Tbs Butter or Coconut Oil, melted
• 1/2 tsp Baking soda
• Shake of sea salt
• 1 tsp Vanilla extract
• 3/4 Cup Pistachio nuts, chopped (or pumpkin seeds for nut free)
• 1/2 Cup (approx. 8 squares) Dark Chocolate 85% or higher cocoa, roughly chopped

In a large bowl, combine sifted flour, almond meal, quinoa, baking soda and salt.

In another bowl, add melted butter/oil, sweetener (honey etc) and nut butter and combine. Add eggs and vanilla and combine. Pour wet mix into dry and combine.

Add chopped nuts and chocolate to the dough and mix well. Cover the bowl and place in the refrigerate for approx. 30 mins to cool and set – this step is important!

Preheat your oven to 180C and line baking trays. Remove bowl from refrigerator and add small scoops or handfuls  of dough to make your biscuits. Space biscuits to allow room for growth.

Bake for 12 – 16 minutes or until golden brown. Remove and stand to cool before serving. Enjoy!

* If you choose to use coconut flour, add another egg and 2 Tbs of butter / oil to the mixture.

Store in an airtight container in the refrigerator for up to 1 week or freeze in airtight container for up to 1 month.

Big cheers to your good health! Tracie 🙂

adapted from Coffee and Quinoa