Low GI calcium biscuits
On a dévoré tout le gâteau à la maison, je cherchais à augmenter les apports en calcium de mes enfants et je suis vraiment contente du résultat, c’est à mi chemin entre un gâteau moelleux et un biscuit, c’est super bon et la charge glycémique est faible (consommé raisonnablement). La purée de sésame est un trésor lorsqu’il s’agit d’augmenter nos apports en calcium. Mes enfants ne l’aiment pas trop seule, donc je l’ajoute dans des biscuits ou des gâteaux.

Preparation time
15 min
Cooking time
25 min
Portions
4
On a dévoré tout le gâteau à la maison, je cherchais à augmenter les apports en calcium de mes enfants et je suis vraiment contente du résultat, c’est à mi chemin entre un gâteau moelleux et un biscuit, c’est super bon et la charge glycémique est faible (consommé raisonnablement). La purée de sésame est un trésor lorsqu’il s’agit d’augmenter nos apports en calcium. Mes enfants ne l’aiment pas trop seule, donc je l’ajoute dans des biscuits ou des gâteaux.
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Ingredients
- 165 gramsTahin
- 250 gramsalmond powder
- 330 gramschickpea flour
- 450 gramsAgave syrup(4 CS)
- 51 roomegg
- 61 tablespoonAlmond milk(Or other IG low vegetable milk)
- 70,5 roomBaking powder
- 860 gramsDark chocolate
Instructions
Preheat the oven to 180 °C. Lightly grease a mold or line it.
In a bowl, mix the tahini, agave syrup, egg, and plant-based milk until you get a smooth texture.
Separately, mix the almond powder, chickpea flour, yeast, and salt. Mix until you get a homogeneous and thick dough.
Pour the batter into the mold and smooth the top.
Bake for 25 minutes, it's done when the knife comes out wet but with nothing on it
While melting the dark chocolate
While melting the dark chocolate
Once the cake has cooled, cut it into squares
Using a brush or a small spoon, cover each square with the melted chocolate
Let the chocolate set (or not), it's ready!
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