Chocolate Hobnob Biscuits (Gluten-Free, Vegan)
GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II EGG FREE II NIGHTSHADE FREE II FISH FREE I SHELLFISH FREE
If you enjoy a biscuit with your cup of tea and are searching for a healthier alternative, I've got you covered! I have developed a recipe that incorporates oats, nuts, and seeds, which are rich in healthy fats, and then topped it off with organic dark chocolate. The resulting biscuit is crispy and crumbly with a delightful texture that is both nutty and oatey. It’s a twist on the iconic British classic hob nob recipe but made with real wholesome ingredients that are nourishing not inflammatory.
Notes on ingredients
Oats
If this recipe needs to be gluten-free then buy gluten-free oats, however a side note, oats ARE gluten-free It’s just that companies can’t state gluten-free because of the manufacturing processes.
Sweetener
I love to use raw local honey for this recipe this is not vegan so use other sweeteners like, coconut blossom nectar, maple syrup, brown rice syrup or agave.
Almonds
I used blanched almonds and blended them into almond flour using my Nutri bullet however unblanched almonds would work just as well. It’s far cheaper to blend your own almond flour than it is to purchase it ready-made at the supermarket.
Chocolate
I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.
Use whatever chocolate you find palatable. Sometimes I will use 70/80% in my cooking and add a little extra sweetener like honey/agave/maple syrup. Dark chocolate is almost always dairy free unless it’s a cheap brand where they will add crappy fillers. My fave brands to eat and use in cooking are ( also allergy-friendly)
Green & blacks - Click here to go to the website.
Ombar - Click here for more info - buy this online at well easy OR in Waitrose or health food shops.
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always choose raw chocolate, as this will not have any soy ingredients added. (Always check on the label, though.)
Ingredients
FAQ’s
What can I use as a substitute for coconut oil?
If you don't have coconut oil or prefer not to use it, you can substitute it with an equal amount of vegan butter or margarine. This will still give your hob nobs a rich and buttery taste. It wouldn’t be a healthy option if you chose a vegan butter instead as it will be made with refined seed oils, which is inflammatory.
How should I store the hob nobs?
Once the hob nobs have cooled completely, store them in an airtight container at room temperature. They should stay fresh for up to one week. If you prefer a crispier texture, leave the container open for a few hours before sealing it.
Can I freeze the hob nobs?
Yes, you can freeze the hob nobs. Please place them in a freezer-safe container or bag and store them for up to three months. When you're ready to enjoy them, let them thaw at room temperature for a few minutes before serving. You could also freeze the biscuit dough without baking it.
Can I add chocolate chips or other mix-ins to the hob nobs?
Absolutely! Feel free to add your favourite mix-ins to the hob nobs. You can add chocolate chips, dried fruits, or coconut to enhance the flavour and texture. Just be mindful of any dietary restrictions or allergies when choosing your mix-ins.
Can I double the recipe to make a larger batch?
Certainly! You can double or even triple the recipe if you want to make a larger batch of hob nobs. Make sure you have enough baking trays and space in your oven to accommodate the additional dough. It may also require a slightly longer baking time, so keep an eye on them as they cook.
Can I use different nuts for this recipe?
You could top the biscuits with toasted hazelnuts instead of almonds and use hazelnut flour instead of almond flour in this recipe. Just toast the hazelnuts first and then blend them in a Nutri bullet like the almond flour.
Remember, please reach out if you have any other questions or need further assistance. Happy baking!
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10 portions - 1 hr cooking & prep time
Step by step
Recipe
1o0 g oats ( gluten-free oats if needed)
30 g oat flour ( blend oats in a Nutri bullet)
50 g almond flour ( blend almonds in a Nutri bullet)
80 ml coconut oil melted
80ml/ 3 tbsp raw honey ( or maple/agave)
70 g dark chocolate melted
2 tbsp pumpkin seeds
1 tbsp linseeds
2 tbsp sunflower seeds
70 g dark chocolate
10 almonds chopped ( for the garnish)
Method
Preheat the oven to 180 degrees and line a baking tray with parchment or greaseproof paper.
Place all the dry ingredients into either a food processor or a bowl and pulse or mix together.
Add the wet ingredients and mix together lightly.
Spoon the mixture onto a baking tray using a cutter (see above) and flatten with the back of a spoon.
Bake for 12-15 minutes, leave in the tray to cool.
Melt the chocolate and drizzle over the biscuits and sprinkle chopped almonds on top.
These biscuits keep well stored in the fridge for a week.
Support & freebies
If your finding cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Please feel free to contact me here for a tailor-made class to suit your needs.
Download a FREE gluten and dairy-free swaps resource. Download it here.
Download your FREE soy-free avoidance list here.
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