Abiscuit, generally speaking, is a combination of fat and sugar with a sprinkling of carbs in the mix. The big challenge is figuring out how to make something a little healthier. Here, I have replaced some of that fat and sugar content with wholegrains, nuts and fruit.
I love coming up with new flavour combinations. Sometimes, I opt for contrasting flavours to create a balance that sings, like sweet and sour. Other times, as in this peanut butter sandwich number, I plump instead for complementary flavours to achieve a warm homogeneity. This pairing of fenugreek and cinnamon with the peanuts does exactly that. Perfect with a cup of tea.
Makes 14 biscuits
50g cooked quinoa
120g peanut butter, plus more for sandwiching
50g soft brown sugar
60g plain flour
30g wholemeal flour
¼ tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ground fenugreek
Pinch of chilli powder
25g uncooked quinoa
Flaky sea salt
Put the cooked quinoa, peanut butter, prunes and sugar into a food processor and pulse until smooth. Add the flours, bicarb and spices, and blend until it looks like breadcrumbs. Tip out on to the counter, roughly knead into a dough, wrap in clingfilm and chill for 30 minutes.
In a dry frying pan, meanwhile, toast the uncooked quinoa until it pops, then remove from the heat and set aside.
Heat the oven to 190C (170C fan)/375F/gas mark 5.
Remove the dough from the fridge and gently knead until pliable and not too crumbly. Roll out on a lightly dusted surface to 5mm thickness. Sprinkle the toasted quinoa and salt over the top and then gently roll it into the dough with your rolling pin. Cut into the biscuit shapes of your choice and transfer to a lined baking sheet.
Bake for 12 minutes, then remove from the oven to a rack to cool and firm up. When ready, top half of them with a layer of peanut butter and sandwich with the others.