This recipe comes from one of the cookbooks I’ve had lurking around for ages! The cookbook is called “Good Food For Kids” and is written by Dr Penny Stanway. I believe I picked this up from The Works or maybe Sainsburys; I really can’t remember which store but I’m sure you can find it online. Anyway this recipe has been a hit with Little Miss and Mr KME. Chocolate Crumbles uses 70% cocoa which is a good source of Vitamin B (great for the nervous system and as an antioxidant). Plus the Wholemeal Flour contains more Vitamin B and Fibre than white flour. Basically you’re onto a good thing with these little gems.
You will need the following ingredients -
125g Plain Wholemeal Flour
1 teaspoon Baking Powder
125g Porridge Oats
125g Unsalted Butter (melted and slightly cooled)
40g Light Muscovado Sugar
150g Good Quality Chocolate
Measure out the dry ingredients and set aside. Next pop the butter into a saucepan and gently melt (or you can put it into a bowl and melt in the microwave if you have one). Now mix the flour, baking powder and oats together in a bowl. Add the melted butter, sugar, egg and chocolate, then beat until evenly combined. Take the lined baking tray and place dessert spoonfuls of the mixture onto it; you should end up with about 14 - 16 blobs of mixture.
Bake in a preheated oven at 200oC (400oF) for about 15 minutes, until they have risen slightly and are lightly coloured.
Transfer onto a cooling rack and then enjoy :)
These can be stored in an airtight container for up to 4 days - if they last that long!
Perfect for putting in lunch boxes as a snack, or served as a dessert with fresh strawberries / raspberries and fromage frais.
xx ENJOY xx