Too many eggs left over that you need to get rid of, but cannot commit to throwing out? Ok, so let’s work on a repurpose plan. It is still chocolate, so clearly high in fat and sugar, sweet and desirable.
The easiest win is a biscuit, but the trick is to try to keep any MORE sugar on the low and to try to get some nutrition in.
Our focus here was fibre, to offset the sugar high and bring the Glycaemic Index down.
This recipe takes 10 minute to make, even with helpers, and 10 minutes to bake!
Post-Easter Choc Chip and Coconut Biscuits
- 8 small solid eggs chopped finely
- 1 ¼ cups wholemeal self raising flour
- 1 cup desiccated coconut
- 1 x crushed weetbix
- 1 cup whole oats
- 1 tablespoon honey (75g)
- ¼ cup extra virgin olive oil
- 70g butter – cubed
Method
- Prepare your oven tray with a coating of oil, butter or your greasing preference
- Preheat oven to 180 degree Celsius
- Mix ingredients 1-5 in a bowl
- Add oil to the dry mix
- Melt honey and butter in a bowl in the microwave for 30seconds then add to the mix.
- Mix well
- Roll into small balls (walnut size) and place on tray, press gently with a spoon.
- Cook for 10 minutes or until slightly brown.
- Remove from oven and cool for a few minutes until the biscuits are harder then move to cooling rack.
This recipe was developed by Tanya Nagy founder of Bite Nutrition. If you would like a copy of Tanya's recipe books, head to her website and use the code ‘CareforKids’. Each user will receive a ‘buy one get one free’ offer on the books – either fruit or veg or both.
Use this code twice per order but keep in mind, you may only use it once per customer!
