makes
12
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
12
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1½ tbsp ground flax seed
- 2 tbsp + 1 tsp light brown sugar
- ¼ cup (60 ml) extra-virgin olive oil
- 200 g almond meal (ground almonds)
- 50 g pecans, roughly chopped
- 80 g dark chocolate (at least 70% cocoa solids), roughly chopped
Standing time: 15 minutes.
Instructions
- Preheat the oven to 180°C (160°C fan / 350°F / gas 4) and line a baking tray with baking parchment. To make the flax egg, mix the ground flaxseed with 4 tablespoons of water and set aside for 15 minutes.
- Mix the brown sugar, olive oil and flax egg together. Add the ground almonds, pecans, chocolate and a pinch of salt and mix again.
- Shape into 12 tight balls and flatten slightly into cookies about 1cm thick (it helps if you do this with damp hands). Bake for 10–12 minutes until tinged golden brown at the edges, then leave to cool completely on the tray. Store in an airtight container.
Note
The nuts and olive oil help moderate your blood sugar response, but you can also add other fillings such as spiced oats and raisins. You could also swap the pecans for pumpkin or sunflower seeds.
Extracted from The Food for Life Cookbook by Tim Spector (Jonathan Cape, $59.99). Photography by Issy Croker.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
