Here’s a quickie!
Seeking something sweet but not too naughty, I whipped these up to satisfy a craving. With only 1 tablespoon of sugar in the whole mix, it relies on the sweetness of the protein powder to satisfy your craving. And the protein will stop your desire short in its tracks too! If you are feeling inclined, you could make up a thin glaze icing to coat them which will add extra sugar but I think even with icing, these are still going to be better for you than those Lindt balls you have been eyeing off in the freezer, (stored there to keep out of minds view, hoping you will forget about them!!)
You can use dates or raisins or cranberries or whatever you have in the cupboard. Now ready. set. go!
250g almonds or sunflower seeds, if nut-free
rind of 1 orange & 1 lemon
1 tab rapadura sugar
1 teas cinnamon
120g butter
45g vanilla protein powder
1 teas psyllium
2 tabs chia seeds
1 egg
3 tabs sunflower seeds
2 tabs dried dates or cranberries, chopped
Mill the citrus rinds with the sugar on SP 9 for 10 seconds. Add the rest of the ingredients except for the dates, chia seeds and extra sunflower seeds and mix on SP 6 until it comes together in a soft pliable dough. Add the fruit and extra seeds and mix on reverse SP 2 until well combined. Roll tablespoon sized balls and place on a tray, flattening to about 1 cm thick. Bake in a 170°C oven for about 12 minutes until lightly brown. They will still be a bit soft and will firm up on cooling. They will not be crunchy but a tender biscuit – I like to keep them in the freezer.
Optional Glaze
40g icing sugar
1 teas lemon juice
Mix together to make a thin glaze and dip the top of the cooled biscuits and allow to dry.
