I’ll be the first to admit that I have developed an annoying habit. I blame it on my Mum. Her health conscious ways have rubbed off on me, spawning little habits and behaviours such as the one in question. This particular habit sees me performing cosmetic surgery of sorts on recipes whose sugar and fat content I find particularly offensive. Don’t get me wrong, I’m no maniacal, health-obsessed diet freak starving myself of life’s pleasures. Au contraire. My friends and family will happily attest to the fact that I am always the first to help myself to the largest piece of cake on the plate and then go back for seconds without the slightest hesitation. It’s just that I see potential. If I can make a recipe taste just as good with less of those unhealthy ingredients then everyone’s happy. I’ve halved the oil content in a carrot cake recipe to be told it was the best carrot cake, ever. I’ve trimmed countless grams of butter from risotto recipes to have guests go back for seconds, and thirds, and then ask for the recipe. And if that isn’t proof that cutting back on the calories doesn’t have to compromise taste, then perhaps this recipe is.
These chocolate-cranberry-studded biscuits are softer and more moist than their traditional counterparts, which means they won’t keep quite as long. The addition of the quinoa gives the biscuits a nutty, almost chewy bite, providing a nice contrast to the apple. These are delicious served with a steaming hot cup of Chai for an after dinner treat.
