The start of a new school term brings new inspiration for healthy homemade lunches. Today I'm sharing an ol' classic - the peanut brownie, although it's been thoroughly jazzed up. I've never been a fan of the peanut brownie, it was such a disappointment when my Mother would make them, rather than her chocolate iced afghans or chewy oat cookies. I like a little more, I don't know, substance, or a little fruit with my nuts. They just never hit the spot.
These do. They're ridiculously moorish, light, chewy and packed with wholesome ingredients, free of gluten and refined sugar. If you're looking for a nut free option, you can simply add more dried fruit, or a handful of the darkest chocolate chips you can get your hands on.
150g butter, softened
1c rice syrup, or maple syrup or honey
1 large, free range egg
1 1/2 c buckwheat flour
1 tsp baking powder
generous pinch of sea salt
2 tbsp cacao powder, or quality cocoa powder
2 tbsp chia seeds
1/2 c raisins, or finely sliced dried apricots
1/2 c peanuts, or cashews
1/4 c coconut sugar, for dusting
Over a medium high heat, toast nuts in a dry skillet until well browned. Set aside to cool.
Preheat oven to 170° and line a baking tray with greaseproof paper.
In a large bowl beat butter and rice syrup with an handheld electric mixer, until soft and fluffy.
Add egg and continue to beat until well combined.
Add all remaining ingredients (excluding coconut sugar) and mix well to combine.
Place heaped tablespoons across the lined tray, leaving plenty of room between each as they will double in size. Sprinkle generously with coconut sugar.
Place into hot oven and bake for 15 minutes. The biscuits should be a little soft on the top when removing, leave to cool completely on tray and they will harden.
Transfer to an airtight container, the cookies will keep for several days and can be frozen.
Makes approx. 20 cookies.
Enjoy. x Zoe