Quinoa choc-chip biscuits from Louise Fulton Keats

Makes: 25

Although they're a treat, choc-chip biscuits don't have to be totally naughty. Made with quinoa, coconut, wholemeal flour and chia seeds, these bikkies are packed with hidden goodness.

200g (2 cups) quinoa flakes
(or rolled oats, or a mix of both)
45g (1/2 cup) desiccated coconut
80g (1/2 cup) wholemeal self-raising flour
100ml olive oil (or melted virgin coconut oil)
90g (1/4 cup) rice malt syrup or honey (honey is not suitable for children under 12 months)
2 eggs
2 tsp chia seeds (optional)
45g (1/4 cup) milk chocolate or dark chocolate bits

1. Preheat the oven to 150*C and line 2 baking trays with baking paper.

2. Place the quinoa flakes, coconut, flour, oil, syrup/honey, eggs and chia seeds into a mixing bowl and stir until well combined. If the mixture feels a bit crumbly, add another 1 tablespoon of oil. Stir through the chocolate chips.

3. Roll the mixture into 25 balls, place on the prepared trays and lightly flatten with your fingers (the biscuits won't spread much at all). Bake for about 15 minutes or until golden, being careful not to overcook as the biscuits can become dry. Transfer to a wire rack to cool. Store in an airtight container.

Louise Fulton Keats is a food writer and cookbook author with a passion for children’s food. She has published four cookbooks – two baby and toddler cookbooks for parents (Cooking for Your Baby & Toddler and Thermomix Cooking For Your Baby & Toddler) and two food-related storybooks for children (My Grandma’s Kitchen and The Best Ever Birthday). For more from Louise follow her on Facebook and Twitter