Chocolate Apricot amp Hazelnut Biscuits Recipe

How to make it

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• * Quinoa flour is available from most independent health food shops although you may have to ask them to order it specially for you. Alternatively you can buy it online here.
• ** I used sun dried apricots which is why you can't see the distinctive orange colour in the biscuits. Apricots naturally turn brown when they are dried so to preserve the orange colour they are treated with sulphur. I usually use naturally dried when the colour isn't so important and the orange ones when I am using them for both their colour and flavour as in the Spiced Courgette, Apricot & Quinoa Salad and the Courgettes stuffed with Lamb and Apricots.
• *** Brown Rice Syrup is also available from health food shops or by mail order here.
• Pre heat the oven to 180ºC/Fan 160ºC
• Line a large baking tray with non stick baking parchment.
• Place the oats, quinoa flour, bicarbonate of soda and baking powder in a large mixing bowl. Roughly chop the apricots, hazelnuts and dark chocolate and add to the bowl.
• Finally add the rest of the ingredients and mix well until a sticky dough is formed.
• Take spoonfuls of the dough and roll into balls then place on the tray and flatten slightly with your hand. At this stage the doug
• h may seem very oily but that is absolutely fine and the oil will be absorbed by the quinoa flour and oats as the biscuits cook. Space the biscuits well apart on the tray as they will spread when they cook.
• Bake in the pre heated oven for about 15 minutes or until they are a golden brown colour. Leave to cool slightly on the tray before transferring them to a cooling rack.