When making low-fat food, it is usually easy for the non-dieting guest to detect that fat and sugar have been omitted. A polite acknowledgement to the chef is usually made, but in my experience the food is usually bland and unfulfilling. When I served up these biscuits at Christmas, family members could not believe that they were our ‘diet’ food. Of course, to a person who consumes a high carbohydrate diet and has the subsequent high insulin level, these biscuits might contribute to weight gain. For those of us who have our insulin under control, the high fat and moderate carbohydrate content will pose no such problems and give a tasty boost during longer bike rides.
Adapted and from two sources (Mark’s Daily Apple and This Primal Life) , I have a basic recipe for the biscuits, which I embellish as my mood takes me and store cupboard allows. For energy bars, I form the biscuit ‘dough’ into bar shapes which I wrap in cling film and put in the pocket of my jersey or food pack on the top tube of my bike. For biscuits, I make rounds or just dollop the mixture on to the baking tray with a tablespoon.
The biscuits are energy dense, and one is satisfying enough with a cuppa, although I can get through 3 or 4 bars on an epic ride.
1 cup ground almonds (almond flour)
60ml scoop of whey powder (optional)
1/2 tsp bicarbonate of soda
A pinch of sea salt
Put these ingredients in a bowl and give them a mix. To this mixture, add the other dry ingredients that you have decided to use, such as roughly chopped nuts, coconut flakes, chopped dark chocolate, cocoa powder, a small amount of non-sweetened dried fruit (I dry my own blueberries) or some spice, such as dried cinnamon or ginger.
5 tbsp of butter or coconut oil
1 1/2 tbsp maple syrup or honey (vary depending on the other sweet ingredients that you add, fruit, coconut and chocolate add their own sweetness)
A few drops of pure vanilla or almond extract
Heat the wet ingredients in a small pan until the fat has melted. Stir the wet mixture into the dry to form a biscuit ‘dough’. If the mixture is very wet, add more ground almonds. If it is dry, add a little water. Mix and cool a little if you have added chocolate to enable it to stay in defined lumps when baked. Form the mixture into your desired shape and place on some baking parchment and bake in the oven at 180C for 10-12 minutes until slightly golden. Cool on a rack.