Dr Woodon Merrell's Dark Chocolate Chunk Almond Biscuits
Over a year ago
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Ingredients
- 250g smooth almond butter
- 80ml rapeseed oil
- 120ml maple syrup
- 1 tsp vanilla extract
- 200g spelt flour
- 60g dark chocolate coarsely chopped
Accompaniment
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Method
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1
Cover a baking tray with greaseproof paper (or brush lightly with rapeseed oil). Preheat the oven to 180C/160C fan/gas 4.
In a large bowl, mix the almond butter, oil, maple syrup and vanilla extract. Add the spelt to form a dough. Stir in the dark chocolate pieces.
Drop small balls of dough (about 2.5cm diameter) on to a baking tray. Press with a spoon to form 5mm-thick biscuits.
Bake for 15-20 minutes until the biscuits are lightly browned on the edges. Remove from the oven and allow to cool before removing from the tray.
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