Black Bean Biscuits

Serves: 40|Prep: 20 minCook: 15-25 min

My new black bean biscuit recipe is not just delicious but incredibly nutritious. Packed with protein, fibre and potassium – it is a perfect snack or treat for kids who don’t like beans as they won’t even know that they’re there. This recipe is very versatile and can be created gluten free or with almond meal instead of wholemeal spelt flour if you like. Other than beans the other magic ingredient is unprocessed cacao powder, which is full of antioxidants and brings a rich chocolatey goodness. I’m licking my lips just thinking about them…

Ingredients

Method

1 x 400g canned black beans, rinsed and drained
3 tbs coconut oil, melted
1/4 cup raw cacao
1/3 cup coconut sugar
1 tsp baking powder
1 tsp vanilla powder or extract
1 cup wholemeal spelt flour
Pinch sea salt

Equipment:
High-speed food processor

1.	Preheat oven to 180ºC and line two baking trays with baking paper.
2.	Place beans along with oil into the bowl of your food processor and blend until smooth.
3.	Add rest of the ingredients and process until a smooth dough is forming.
4.	Divide dough in two halves and place one half in between two sheets of baking paper.
5.	Roll out dough thinly, approximately 3-4 mm thickness, using a rolling pin.
6.	Cut out cookies with a round cookie cutter or cookie cutter of choice and place on the prepared baking trays.
7.	Repeat until all dough is used up.
8.	Bake in oven for 15-25 mins (the longer you cook them, the crispier they will be).
9.	Allow to cool.

Tip:

For a gluten-free version swap spelt flour for 1 cup of gluten-free flour or for 2 cups of almond meal (or 2 cups of pumpkin seed meal for a school-friendly paleo treat).

Make biscuit sandwiches by spreading raspberry chia jam or homemade chocolate spread in the middle of two biscuits. Then dip in melted dark chocolate and sprinkle with hemp seeds, crushed nuts, coconut flakes etc.

Serve immediately, store in an airtight container for up to a week or store in the fridge for up to 3 weeks.