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
1 Egg
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
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