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Chia Seed Biscuits


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Ingredients

40 piece(s)

  • 100 g almonds, unsalted, raw or roasted
  • 100 g chia seeds
  • 80 g sesame seeds
  • 100 g chocolate bits, dark or milk
  • 220 g sugar, white or raw
  • 2 egg whites
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Recipe's preparation

  1. Pre-heat oven to 140 degrees C.

    Line 2 or 3 (depending upon your size) baking trays with baking paper (or use your Thermomat.

  2. Add almonds to TM Bowl and mill 10 seconds Speed 8.

    Add chia seeds, sesame seeds and chocolate bits. Mix 3 seconds Speed 2.

    Set aside into a medium size mixing bowl.

  3. Add sugar to TM Bowl and mill 20 seconds Speed 8.

    Set aside half into a small bowl and add the other half to the seed/nut bowl.

    Wipe out TM Bowl with a (dry) kitchen paper towel to remove most of the sugar dust.

  4. Insert butterfly into TM Bowl, add egg whites and with MC off whip 2 minutes 37C Speed 3.5 until firm peaks form.

    Depending upon the freshness/size/temperature of your eggs (it's OK to use them from the fridge) you may need to add a little more time,

  5. With the butterfly at Speed 4 drop in the remaining milled sugar thruogh the lid opening  a teaspoon at a time onto the whipped egg whites and then remove butterfly.

    This will take 2 - 3 minutes.

  6. Using a metal spoon add a few spoonfuls of whipped egg whites to seed/nut bowl and stir through by hand to moisten the mix.

    Scrape out all remaining egg white mixture, add to bowl and gently fold it all together.

    NB: The egg white mix will collapse quite a bit but should still remain "light".

  7. Using a couple of dessert spoons add dollops to your trays, leaving 2-3 cm between dollpos to allow for spreading.

  8. Bake 20 minutes until lighlty coloured and crisp. Depending on your oven you may need to swap trays around halfway to ensure even baking.

  9. Remove to wire rack to cool before storing.

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Accessories you need

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Tip

The mixture is very similar to that used for macaroons and a variation would be to leave the chocolate bits out of the baked mixture and after melting it at 37C drizzle it over the top - or make Ganache and sandwith them together.

To be Gluten and Dairy Free ensure you have GF and DF chocolate bits (look for quality dark chocolate and make sure to read the label).

Adapted for TM preparation from "Super Grains", Chrissy Freer, 2013.

Your vote and comments are always appreciated!.....Happy Cooking


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • DELICIOUS!!!!!!!!!!!!!!!!!!!!

    Submitted by tmxinthevalley on 5. September 2014 - 21:10.

    DELICIOUS!!!!!!!!!!!!!!!!!!!!!!! Cooking 7

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