BABE, EAT, MAMA

GUEST POST: BABY BISCUITS WITH HIDDEN PROTEIN

30th June 2016
Baby Biscuits

We are so excited to start a new guest post series on Kimmy & Bear today. Dani aka Baby Jakes Mom will be guest posting right here every Thursday for the next 5 weeks. What can you expect? The most delicious recipes from Baby Jakes Mom. 

If you want to feel like the greatest mom on earth, bake some biscuits. While the cookie-dough scent wafts through your kitchen (quite plausibly the happiest smell on earth), let your little one stir the batter and then eat them fresh out the oven. The only thing that could make this Brady-Bunch-Martha-Stewart-Desperate-Housewives scenario any more peachy is the knowledge that your little tot is in fact scoffing down a super-snack loaded with protein and healthy fats. Refined-sugar free. Now how’s that for real mommy kudos. Plus they take all of 10 mins to make.

I’m loving these biscuits for so many reasons. They are bland enough in taste for little babies (from around 7 / 8 months) who are ready to chew on something like a teething biscuit. Great for the moms who follow BLW. Ideal for babies who are keen to feed themselves. A perfect finger food / on the go snack. And 10 out of 10 for older toddlers who can no longer be fooled into eating anything other than something that looks and tastes like a real biscuit. And that’s exactly what these are – they look and taste like the real thing!

The secret: I used Chickpea flour instead of regular flour. Get it at Woolies for R25,95. Dischem also stocks the Nature’s Choice range.

Why? Because Chickpeas are a great source of protein and fiber. Yippee. A biscuit that is actually protein based!

INGREDIENTS:

Makes approx. 18 cookies

  • 1 cup chickpea flour (get it at Dischem or Woolies)
  • 1/4 cup “other” flour (almond flour / ground oats / coconut flour / desiccated coconut. I used ground oats by grinding raw oats in a Nutribullet)
  • 1/2 cup nut butter (I used peanut. Could also use almond)
  • 2 TBS ground flax seeds (my favourite ingredient to sneak in Omegas)
  • 1/4 cup melted coconut oil
  • 1/4 to a 1/3 cup of “sweetener”. You can use pure maple syrup / honey / coconut sugar. Only use honey if baby older than one. You could also use a mashed banana instead. Just need something to make it a bit sweet.
  • 1 egg, beaten
  • 1 tsp baking soda / bicarb
  • 2 tsp pure vanilla essence or vanilla powder
  • 1-2 TBS water if needed

METHOD:

  1. Measure out 1 cup of Chickpea Flour and pop it in the freezer while you prepare the rest of the batter. Chilling the chickpea flour helps create the right consistency and texture for baking.
  2. Preheat oven to 350 degrees F or 175 degrees celsius.
  3. Combine the wet ingredients: the nut butter / the egg / the melted coconut oil / vanilla essence / syrup / honey / mashed banana (whatever you are using for sweetness). Also add the bicarb.
  4. Stir to combine. You could use an electric beater but not necessary at all. Less fuss. Less mess.
  5. Now add the dry ingredients (the chickpea flour from the freezer / other flour / flaxseeds). And mix.
  6. You can use your hands to combine it all into a nice dough. Will be quite dense. You can add some of the water if needed to combine into cookie dough texture.
  7. Take a small ball of batter and roll, and then flatten on a baking tray lined with baking paper. Press down with your 3 middle fingers to flatten slightly.
  8. Bake for approx. 12 minutes until golden.
  9. Once out the oven, immediately press down (gently) on the centre of each biscuit with a fork. This gets rid of air pockets and creates that yummy chewy centre that all good biscuits need.
  10. Transfer to a wire rack to cool. Eat while warm. Yummy.
  11. Store in an airtight container.

Tip: Do not taste the batter. It tastes legitimately repulsive. Tragically, it doesn’t taste like true cookie dough when raw. Only once cooked will the chickpea flour become nutty and yummy.

They are not super sweet – so for older kids you may need to increase the syrup / honey quantities. And you could also add raisins. But the taste as is went down just fine with #babyjake.

And finally, in terms of the texture, these are more on the chewy side than the crunchy side. Think more cookie than hard biscuit. Again, #babyjake was happy with it.

Happy Baking!

Head over to BabyJakesMom for more recipes and mom stuff and make sure you follow BabyJakesMom on Facebook too.

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