Monday, 21 May 2012
Labor Energy Snack Biscuits with Sourdough
For me, this was to include sourdough, chia, quinoa and rapadura.
This trial recipe came up trumps and I can't wait to try them out and see if they provide the long term energy I will need, should I labor for 34 hours again.
The end result tasted rather similar to a sesame slice, but not as sweet and more biscuity. The dollop of Jam on top gives it a little sweet boost.
Dry Base Ingredients:
2 cups of plain wholemeal flour
2 cups of assorted seeds. Mine included pepita's, sunflower seeds, plus chia and quinoa for prolonged energy release.
1 and a 1/2 cups of shredded coconut
Wet Base Ingredients:
2 cups of sourdough starter (you could possible subsitute this with 1 cup SR flour and 1 cup of water, milk, coconut milk or similar)
1 capful of organic vanilla essence
4 Tbspn Rapadura.
Your choice of yummy organic jam
2 cups berries (I used preservative and sugar free frozen berries) and half a cup of sugar.
Preheat oven to 180*c on fanforced, or 200*c for conventional oven.
Pop the Stovetop ingredients on the stove to melt and combine. These are what hold the biscuit together, like in an anzac biscuit.
Combine the DRY Base ingredients so they're mixed together well and add in the WET Base ingredients. Give it a little toss together but don't mix thoroughly yet.
Add in the melted stovetop ingredients and combine well. Get your hands in there and knead it altogether gently to get the melted butter combined through all the flour. You're aiming for a slightly dry, but still sticky biscuit dough.
If you need to make your own jam, pop the berries and sugar on the stove now, to cook and boil down while you form your biscuits.
Simply mix the berries and sugar well, over a high heat until it starts bubbling. You can either turn it down and simmer or keep it a little high and stir often while you quickly boil down the syrup that forms until it makes Jam. I mashed the berries to make it less lumpy and more jamlike for ease of spooning.
Take small ammounts of biscuit dough and roll into balls in your palm. Squish them down flat and press a small indent in the centre for holding the jam, much like a tart.
Spoon a small amount of the jam into the centre indents and pop the biscuits in the oven for 15 to 20 minutes, until golden brown.
Leave to cool, as the jam IS HOT!