Friday, 10 January 2014

Chocolate Nutty Crunchies

This recipe is from the "Kid Friendly Food Allergy Cookbook" by Leslie Hammond and Lynne Marie Rominger. It's a book I have more recently got to grips with, the breakthrough moment was buying myself a set of cook's measuring cups so I wasn't trying to convert all the time..... genius lol.

This recipe is MEWS free, but DOES CONTAIN NUTS. If you tolerate coconut I'm pretty sure you could swap the nuts for desiccated coconut. I didn't have whole nuts to blitz in the food processor in any case, so I substituted ground almonds.

My biggest problem was stopping myself eating the dough, it's DELICIOUS. Seriously more-ish!

Ingredients

1 cup (175 grams) safe chocolate chips. (Dark chocolate would be less sweet)
1 3/4 cups (250g) almonds (I used ground almonds, desiccated coconut would work fine)
1/3 cup (70g) sugar (I used caster sugar)
1 teaspoon powdered vanilla or vanilla essence
2 egg whites, or 2 eggs' worth of egg replacer.  I made the egg free version.

Method

Weight and place the chocolate into the food processor.
TIP: If you use a block, break into squares first and be prepared for a lot of noise, but it works fine.


Weigh and add the sugar, almonds and vanilla essence, then mix.


Add the egg whites or egg replacer and mix to form a smooth dough.


Form the dough into balls approx 2cm across according to the recipe, although mine were a little larger. It says to leave plenty of room between them on the tray - which i did, but they didn't spread much.


Bake at 180C for 8 minutes (recipe says) but mine took a few mins longer. I also used a metal spatula to flatten them a little as the balls didn't melt down on their own - probably because I used the ground almonds.

Leave to cool. Try and resist eating and they *might* keep in an air tight box for a fortnight. but I doubt it...... Truly scrummy!



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