Serves Makes 20
- 1 green tea bag
- ½ cup (125 ml) boiling water
- ¼ cup (50 g) chia seeds
- 60 g olive oil margarine
- ¼ cup sugar (or ‘spoon for spoon’ sugar replacer)
- 1 teaspoon vanilla essence
- 1 egg, lightly beaten
- ¾ cup (130 g) brown rice flour
- ½ cup (75 g) gluten-free cornflour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon xanthan gum
- ½ teaspoon ground cloves
- ¾ teaspoon ground cinnamon
- ¼ cup (30 g) dried cranberries
- ¼ cup (25 g) dried Goji berries
- Preheat oven to 170°C/150°C fan-forced. Line 2 baking trays with baking paper.
- Place the tea bag in a mug with boiling water. Let infuse for 3 minutes. Remove the tea bag. Add chia seeds to green tea. Set aside for 10 minutes.
- Cream the margarine, sugar (or replacer) and vanilla essence together in a medium mixing bowl with a wooden spoon.
- Into a large bowl, sift the flours, bicarbonate of soda, xanthan gum and spices. Fold into the margarine mixture and add the reserved green tea and chia seed mixture and berries, and mix until well combined. Form walnut-sized balls and place on lined baking tray. Bake in the oven for 12-15 minutes or until golden brown and firm to touch. Remove from heat. Allow to cool for 5 minutes on tray before removing to wire rack to cool completely.
Per piece, using sugar: energy 383 kJ (91 Cal), protein 1.4 g, fat 3.7 g, saturated fat 0.7 g, carbohydrate 13.7 g, sugars 4.4 g, fibre 1.3 g, sodium 18 mg, GI medium
Per piece, using sugar replacer: energy 346 kJ (82 Cal), protein 1.4 g, fat 3.7 g, saturated fat 0.7 g, carbohydrate 11.4 g, sugars 1.8 g, fibre 1.3 g, sodium 18 mg, GI medium