Hello!

Welcome

I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.

xx

Easy Choc Chip Coconut Biscuits

Easy Choc Chip Coconut Biscuits

biscuits.jpg

People that know me well, know that I have a soft spot for a few things food related. Biscuits is certainly one of them. I never baked biscuits before having children. Because lets face it, I would have eaten every.single.last.one.of.them.

So now that I have two little boys... WAHHHOOO! I get to bake cookies for them and enjoy one or two for myself. Yeah, okay.. maybe three. 

I made these with Albert during Gabe's nap time. He said he wanted to do some baking, main ingredient request was chocolate chips of course, so these were born.

We loved them so much I thought I would share. 

Please adjust the sweetness to your liking. If you're using normal chocolate chips, you may want to forget the stevia? Choices, choices..

You want those chocolate chips to be the sweet pop surprise rather than just be eating a ridiculously sweet biscuit. That's me anyway :) 

I hope your family enjoy them as much as we have x


 

Makes 12 large biscuits

Ingredients

  • 1 cup mashed ripened banana
  • 2 eggs
  • 2 Tbs chia seeds
  • pinch of sea salt
  • 1/2 cup rice malt syrup (or honey or maple syrup)
  • 1/4 cup quality unsalted butter
  • 1 Tbs coconut oil
  • 1 Tbs powdered stevia (optional)
  • 1 cup LSA (Ground Linseed, Sunflower, Almond) - you could use ground nuts and seeds of your choice
  • 2 cups whole oats
  • 1 cup shredded coconut
  • 1 Tbs cinnamon
  • 1/2 cup cacao nibs (or choc chips)

Method

1. Heat oven to 190c (fanforced) and lay a sheet of baking paper on a flat baking tray.

2. Whisk eggs until light and fluffy. Add chia seeds, salt, banana and optional stevia. Mix well.

3. Add rice malt syrup, oil, butter to a small saucepan and stir over low heat until combined. Cool for a few minutes.

4. Add oats, coconut, cinnamon, LSA to the wet mix. Then fold together with cooled honey mix until well combined. 

5. Lastly, add the chocolate chips. (make sure your biscuit mix is cool as the chocolate may melt otherwise!!) 

AT THIS POINT I LIKE TO REFRIDGERATE THE MIX. IT MAKES IT EASIER TO SCOOP AND FORM BISCUITS. (20 mins) 

6. Using a icecream scoop, form biscuits into equal quantities. Place on lined baking tray.

7. Bake for 16-20 minutes. They should be golden brown. Allow to cool completely on a cooling rack. 

XX Mikhaela

Please note

*Stores well as a raw mix in the fridge for 3 days if you decide to bake half now and half later.

**Do not refrigerate. They will go soft xx

 

 

 

 

 

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