We are officially counting down to the last few days of this year. Lots of exciting things in store as we get into the New Year 🙂 I am not a yearly resolution driven person mainly because if I want to follow something, do something or make a change, it needs to happen immediately and that could be even in the middle of the year and not necessarily from the beginning of it.
But it is the time to reflect and to thank. To also see what I can let go of and what I must hold onto.
On that note , one of the things I must hold onto is the desire to experiment with different kinds of flours – I have worked extensively with many of them and yet there is so much to learn.
Just like this unique blend of bran and quinoa flour that I tried to use in these biscuits. I didn’t start out with a plan to create this. It was a moment of ‘what needs to get used in the next couple of months’ . Even so, they were surprisingly nice. Mildly sweet due to raw unrefined sugar, just like I prefer it.
Bran and Quinoa Chocolate Pistachio cookies with unrefined sugar
1/2 cup quinoa flour
1/2 cup wheat or oat bran
1/2 cup raw unrefined sugar
1 / 2 tbsp unsweetened cocoa powder
2-3 tbsp of ghee or melted butter
1-2 tbsp of almond milk
Mix the flours and cocoa well. Whisk it nicely. Add the butter or ghee to the raw sugar. Hand-mix these two together until it starts coming together. Add the almond milk. Bring the dough together. Put it into the fridge for 2-3 hours. You can add pistachio to the dough or on top.
Take it out and shape it into cookies. Place them on a prepared baking tray. Bake in a preheated oven at 180 degrees C, for 15-20 minutes or until crisp.
Allow them cool off completely and then store in air tight containers.