DIETERS' DELIGHT: RICH CHOCOLATE MINT BISCUITS: Lower sugar, no added fat, butter-free

Proves delicious baked goods need not be bad for you...

Healthier Chocolate Mint Biscuits, lower-Sugar, no-added-fat 
'Wow!' 'a biscuit version of mint matchsticks' 'definitely like them': Tasters 

Everyone needs a treat now and again; the trick is in choosing the right ingredients and controlling portions.  

Too much processed sugar can fast-track the ageing process and, combined 50-50 with fat in manufactured baked goods, is considered lethal to health. 

That's two excellent reasons for making your own treats.  And if the recipe is quick and easy, that's an added bonus.  

67goingon50's Chocolate Mint Biscuits are made with low quantities of soft brown sugar.  Lower-gluten higher-protein spelt flour replaced common wheat in a 2:1 plain:wholemeal combination (though common wheat can be used).  Egg whites - not fat - bound the ingredients.  75% baking chocolate, containing a higher proportion of healthy cocoa, provided intense flavour.  A small ice cream scoop kept portions small.   

The result?  Biscuits rich in minty chocolate-ness, with tender melt-in-the-mouth centres.  A scrummy treat that no one will recognise as 'dieters' delights'.    

Even better, they're a doddle to make AND take just 10 minutes to cook.  And the recipe uses up leftover egg whites mouldering away quietly in the freezer.

In short, a fine, all-round crowd-pleaser for any occasion.     

Cost: £1'ish
Makes: 10 but recipe multiplies easily

Ingredients:
    50-75gm/1.7-2.6oz dark 75% cocoa baking chocolate, melted & cooled
  
    2 egg whites  (defrosted frozen are fine)
    1/2 tsp peppermint essence*
    1/8 tsp cream of tartar

    1/4 cup soft brown or white sugar
    3/4 tsp unsweetened cocoa powder

    1/3 cup spelt or common wheat flour (pref. 2/3 white, 1/3 wholemeal but white is fine)

    Garnish: icing sugar (opt)
    
Method:

Soft peak stage

1. Preheat oven to 350f/180c
2. In a clean large bowl, beat egg whites, peppermint essence & cream of tarter with an electric whisk until soft peaks form 
3. Mix sugar with cocoa; add to the egg whites one tablespoon at a time, whisking until incorporated
4. When all the sugar has been used up, the egg mix will be glossy and the peaks, stiff 
5. Working in thirds, fold in the flour & melted chocolate with a rubber spatula  - the motion is down to the bottom using the flat of the spatula and up again, turning the bowl continuously. The mix gradually thickens; a few white streaks aren't a problem.

   

   Stiff peaks

6. Use a 30ml/1.5inch/4cm spring-loaded ice cream scoop or generously load a tablespoon to drop dough onto a baking sheet lined with greaseproof paper (see tips) or a silicone mat.  Leave a little space in between 
7. Bake 10-12 mins
8. Carefully slide greaseproof paper/silicone mat onto a cooling rack; leave until cold.  Use a fish slice to remove
9. If packing these biscuits into a container for travel, line each layer with serviettes.
10. Before serving, dust with icing sugar (opt)

Comments:

'Wow! Perfect amount of mint.' Campaign Manager

'Good! Halfway between a biscuit & a cake; like a biscuit version of mint Matchsticks.' Political Agent

'I definitely like them; they're not lacking in chocolate.' Treasurer

Tips:

• Stick down the corners of greaseproof paper with paper; otherwise the biscuits can - and do - slide off the baking tray.  Usually on to the floor!!
• Egg whites from extra large eggs makes more biscuits without damaging taste or texture 

*Morrisons about £1.20

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

NO BAKE SPELT CEREAL & NUT GRANOLA, Indulgence, oat-free, Easy, Vegan & spelt-free option

Memorable Sweet Granola staves off hunger pangs after intense activity...

More recipes & the Meat-Eaters View of Vegans below...

Memorable easy-peasy Sweet Granola globs: ultra yummy, ultra marvellous. 
'Wow; it makes me not care that it's sweeter than usual.' 'Great juicy mix with sudden unexpected chocolate.'

This delicious, sweet high protein granola was originally going to be post-workout cereal bars for gym sessions too early for breakfast beforehand.

However the recipe* 67 adapted didn't work as expected - the Blogger was recovering from a nasty cold.  It did produce, however, utterly memorable sweet clumpy nutty granola instead.  It was divided into portions and packed into sealable sandwich bags.   

The granola is a bit sticky to eat but takes the edge off hunger pangs.  It also makes great treats for elevenses or the commute home.  

67 hesitated before posting this because the ingredients will cost, especially if using lower-gluten higher-protein spelt products.  Even if the cupboard's already stocked with dried fruit, nuts and seeds, and extra purchases aren't necessary,  the bars really are a financial Indulgence.

Still, the granola is a-ma-zing: very tasty and full of nutrition.  And - with the inclusion of puffed cereal - it brings back good childhood memories.  

To keep the sugar content as low as possible, 67 used unsweetened spelt puffs, kept dried fruit to a minimum and concentrated on coconut, seeds and nuts.  Despite that, the the mix is still sweeter than is probably good for you and it's recommended only after a good work-out or for a special occassional brunch.  

Cost: from scratch, a lot; otherwise depends on what's in the cupboard
Makes:  25 decent portions but recipe halves nicely

Ingredients:
    4 cups unsweetened puffed spelt or other mixed cereals 
    1 cup spelt flakes
    1 1/2 cups mixed nuts, seeds, unsweetened shredded or flaked coconut and/or dried fruit and chocolate chips  

    56gm/2oz butter or vegan butter substitute, coarsely chopped
    1/3 cup honey or maple syrup
    1/3 cup packed light brown sugar 
    1/2 tsp salt

    1/3 cup sugar-free nut butter, smooth for choice but crunchy is ok
    1 tsp vanilla

Method

1. Line an 8"x12"/20x30cm pan with greaseproof paper
2. Mix dry ingred (not incl chocolate chips) in a large bowl, distributing elements evenly
3. Heat fat, honey, sugar & salt in a small saucepan over high heat; bring to a boil; bubble 1 min
4. Take off heat; whisk in peanut butter & vanilla till blended
5. While stirring the dry ingredients, drizzle liquid over; mix thoroughly
6. If using chocolate chips, allow mix to cool 5 minutes before adding
7. Scrape into a pan, press down to form an even layer; cool 1 hour  
8. If you can cut them into bars which hold together, all well and good; otherwise, break it up and turn it into speciality granola 
9. Store in an air-tight container up to 10 days

Comments:

'Just been to the gym and the mix is great.  It's juicy with my favourite yum food, peanut butter, and there are sudden hits of chocolate amidst seeds & fruit. It's set me up for my ride home.'  Middle-aged politico cyclist

'67 is usually fairly restrained where sweetness is concerned; this mix is unashamedly sweet but perfectly calibrated.  I did not care that the sugars might be counteracting the benefits of everything else - though I won't be having any sugar in my coffee when eating this!' Retired writer

*adapted from BA magazine

Tips:

• Frugal Option: replace spelt with unsweetened puffed cereal and oats 
• If you're going all out, drizzle with melted 70% chocolate

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  This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.
  
  
  

SPELT WHOLEMEAL LOAF, with Yeast: vegan, very low fat, higher fibre &protein

THIS RECIPE IS BEING UPDATED 

TO TAKE ACCOUNT OF THE AVAILABILITY OF COMMERCIAL YEASTS