Ooops, I admit I was remiss - singing the praises of a cup of tea (A Healthful Cuppa) with not a mention of that most important accompaniment; a biscuit!!
Now, I enjoy a biscuit (plain chocolate coated preferably) as much as anyone, and they can look beautiful all jostling for your favour on a china plate. However, have you read the list of ingredients on a biscuit packet lately? (I know, I need to get out more but bear with me). A chemistry degree helps (ammonium bicarbonate anyone? - I don't have a chemistry degree so used google and found it on a 'hazardous substance' factsheet. It's used in baking powder and fire extinguishers and to make dyes and pigments).
Why is there sugar AND partially inverted sugar syrup and what does partial inversion mean anyway? Why are there agents and acids in there? I can understand the word calcium, but is that the calcium in the skimmed milk powder further down or is it added calcium? If it's added what type is it? - hopefully some high quality, bio-available source?!
B vitamins added? I thought there were B vitamins in wheat?, oh yes, that's whole wheat, not processed wheat where the B vitamins are stripped out during refining.....
Hold on though, we're ok, on the front I see 'nothing hydrogenated or artificial' proudly emblazoned in bold letters, phew.
Now, I enjoy a biscuit (plain chocolate coated preferably) as much as anyone, and they can look beautiful all jostling for your favour on a china plate. However, have you read the list of ingredients on a biscuit packet lately? (I know, I need to get out more but bear with me). A chemistry degree helps (ammonium bicarbonate anyone? - I don't have a chemistry degree so used google and found it on a 'hazardous substance' factsheet. It's used in baking powder and fire extinguishers and to make dyes and pigments).
Why is there sugar AND partially inverted sugar syrup and what does partial inversion mean anyway? Why are there agents and acids in there? I can understand the word calcium, but is that the calcium in the skimmed milk powder further down or is it added calcium? If it's added what type is it? - hopefully some high quality, bio-available source?!
B vitamins added? I thought there were B vitamins in wheat?, oh yes, that's whole wheat, not processed wheat where the B vitamins are stripped out during refining.....
Hold on though, we're ok, on the front I see 'nothing hydrogenated or artificial' proudly emblazoned in bold letters, phew.
Surely a biscuit is a simple thing that just requires a few 'normal' ingredients like flour butter and sugar; perhaps an egg to bind it together. It must be better to make your own?
Yes, of course it is, but we need something nutritious, simple and quick. So, here's two really easy recipes - they are adapted from a label that's tried, tested and trusted - The Cranks Recipe Book!
This first biscuit is quite substantial - the sort you might take out walking or cycling or have as an after-school snack. Not a dunker or a looker though! For that you need the second recipe....
Yes, of course it is, but we need something nutritious, simple and quick. So, here's two really easy recipes - they are adapted from a label that's tried, tested and trusted - The Cranks Recipe Book!
This first biscuit is quite substantial - the sort you might take out walking or cycling or have as an after-school snack. Not a dunker or a looker though! For that you need the second recipe....
Oat and Sultana Cookies.
4 tablespoons olive oil
1 egg
90g molasses sugar*
125g fine oat flakes
90g sultanas
100g ground almonds
* you can experiment with less sugar because the sultanas and ground almonds are sweet or swap sugar for the same quantity of xylitol to make it even more healthy!
Mix everything in a processor until it binds together (or you can mix everything except the sultanas and stir them in afterwards if you want to keep them whole). Don't expect a dough - it will look more like a paste.
Shape into balls and then flatten and place on a baking sheet lined with baking parchment (it's easier to do with damp hands).
Bake at about 175/350/gas 4 for about 15 minutes or until golden brown.
The beauty of this recipe is that it's really easy to adjust - you can swap the oats for millet flakes, or use quinoa flakes if you want a more sustaining biscuit with a higher protein content. The oats and sugar give a macaroon type biscuit and the quinoa will give a harder texture. Any dried fruit will work - cherries are nice! Add a few chopped nuts or seeds for extra crunch and nutrition...
4 tablespoons olive oil
1 egg
90g molasses sugar*
125g fine oat flakes
90g sultanas
100g ground almonds
* you can experiment with less sugar because the sultanas and ground almonds are sweet or swap sugar for the same quantity of xylitol to make it even more healthy!
Mix everything in a processor until it binds together (or you can mix everything except the sultanas and stir them in afterwards if you want to keep them whole). Don't expect a dough - it will look more like a paste.
Shape into balls and then flatten and place on a baking sheet lined with baking parchment (it's easier to do with damp hands).
Bake at about 175/350/gas 4 for about 15 minutes or until golden brown.
The beauty of this recipe is that it's really easy to adjust - you can swap the oats for millet flakes, or use quinoa flakes if you want a more sustaining biscuit with a higher protein content. The oats and sugar give a macaroon type biscuit and the quinoa will give a harder texture. Any dried fruit will work - cherries are nice! Add a few chopped nuts or seeds for extra crunch and nutrition...
Country Biscuits
These are like a digestive - so lend themselves to being dressed with a little chocolate if you care for something a bit more indulgent....
175g wholemeal flour
40g course oatmeal
1 teaspoon baking powder*
75g butter
50g raw brown sugar*
3 tablespoons milk
* you can buy organic baking powder e.g. Dove's Farm, and swap the sugar like for like with xylitol if you prefer.
Process all ingredients - this will give a dough that can be rolled out and cut. You may need to add a little more milk with some wholemeal flours.
Bake the cut dough on a parchment-lined baking tray at about 175/350/gas 4 for 15 minutes or until golden brown.
Either enjoy as they are or, when cold, melt a few squares of your favorite Green & Black's chocolate in a bowl over simmering water and dip/drizzle or coat them. Leave to let the chocolate harden, but guard them well!
Hope you enjoy making and eating them! They will keep for a few days if they get as far as an airtight tin...
(nb: in case you have a pet who likes biscuits - don't ever give a dog xylitol)
These are like a digestive - so lend themselves to being dressed with a little chocolate if you care for something a bit more indulgent....
175g wholemeal flour
40g course oatmeal
1 teaspoon baking powder*
75g butter
50g raw brown sugar*
3 tablespoons milk
* you can buy organic baking powder e.g. Dove's Farm, and swap the sugar like for like with xylitol if you prefer.
Process all ingredients - this will give a dough that can be rolled out and cut. You may need to add a little more milk with some wholemeal flours.
Bake the cut dough on a parchment-lined baking tray at about 175/350/gas 4 for 15 minutes or until golden brown.
Either enjoy as they are or, when cold, melt a few squares of your favorite Green & Black's chocolate in a bowl over simmering water and dip/drizzle or coat them. Leave to let the chocolate harden, but guard them well!
Hope you enjoy making and eating them! They will keep for a few days if they get as far as an airtight tin...
(nb: in case you have a pet who likes biscuits - don't ever give a dog xylitol)