Chocolate & Raisin Brownie Biscuits

• Brownie style bites made in less than an hour.
• Rich chocolate flavour with a crumbly texture.
• No cane sugar, dairy free.
• Raisins add juiciness.
• Makes 14-18 large round biscuits.

Wholemeal Spelt Flour, Organic 1kg (Doves Farm)

50g Wholemeal Spelt Flour.

Organic Coconut Flour, Gluten Free (1kg) - Sussex Wholefoods

40g Coconut Flour.

Cocoa Powder 1kg, Organic (Sussex Wholefoods)

90g of Cocoa Powder.

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

70g Deodorised Coconut Butter.

Organic Coconut Sugar (1kg) - Sussex Wholefoods

80g Coconut Sugar.

Raw Greek Forest Honey 500g (Melissa)

2-3 Tbsp Clear Honey. This Spanish Honey has a light, sweet flavour perfect for general sweetening.

Organic Raisins 500g (Sussex Wholefoods)

65g of Raisins.

Pure Vanilla Extract 60ml (Nielsen Massey)

1 tsp Vanilla Extract.

Method

1. Pre-heat the oven to 180°c/Fan 175°c , Gas Mark 4.
2. Prepare at least 2 large baking sheets with baking parchment or just grease.
3. Add all the dry ingredients into a food processor (or large mixing bowl) and pulse (or stir) a few times to distribute the ingredients evenly.
4. Now add the wet ingredients: Coconut Butter, Vanilla Extract, Honey and the Eggs. Blend all the ingredients together until you have a sticky batter which is similar to a cake batter, but very slightly thicker.
5. Add a little more Coconut Flour if you wish to make the batter a little stiffer.
6. Using a dessert/tablespoon drop large blobs of mixture onto the baking parchment. Using the back of the spoon create a rough circle of batter around 1½cm-2cm thick (¾inch).
7. You decide the exact size. We made ours around 7cm diameter (2 ¾ inch).
8. Place in the middle of the oven for 10-12minutes or until the surface is all the same colour.
9. Allow to cool slightly and enjoy warm or cold. These biscuits store well for a number of days in an air-tight container.