Ciao from Sardinia! I’m currently sitting by the resort pool soaking up the Mediterranean sun which is a change from the cooler Parisian weather we experienced last week.
Sardinia is such a beautiful island, just off the coast of Italy. We are here visiting some very good family friends who have been coming here for many years and certainly know the best places to go.
Food is such an important part of the culture over here and there is a real emphasis on high quality, fresh produce. There was certainly no shortage of food over brunch and was such a great way to start our week here.
The simplicity of the food here has really impressed me – vegetables drizzled with good quality olive oil and seasoned with salt to bring out the flavour. Light and delicious – I’ve definitely had to hold myself back from going for seconds a number of times!!
Now, to share with you a recipe I made before leaving Australia: chocolate chip cookies. These are a classic cookie with a healthy twist – so you can still enjoy them without the ‘guilt’.
The chia egg is used in the same way as the flax egg – it acts as a binding ingredient for the cookies, plus they are full of omega 3s!
Only one bowl is required for these cookies – just how I like to cook. This also means less cleaning up!
I’ve used quinoa flakes as a main ingredient in these cookies as they provide bulk and add a protein element.
These are homemade chocolate chips however you can use dairy and sugar free chocolate chips that can be purchased from your local supermarket in the health food section or local health food store.
These are great bite-sized cookies, perfect for a mid-morning or afternoon treat. They don’t require too much effort but really hit the spot if you’re after a chocolatey hit.
These cookies will keep in a sealed container in the pantry for up to three days or in the fridge for up to one week.
Chocolate chip cookies
- 2 cups quinoa flakes
- 2 TBSP coconut oil
- 1/4 cup coconut nectar
- 1/4 cup shredded coconut
- 1 chia egg*
- 1/2 cup chocolate chips – dairy and sugar free*
- Preheat oven to 180C/350F and line a baking tray with baking paper.
- Mix quinoa flakes, coconut oil, coconut nectar, shredded coconut and chia egg together in a large bowl.
- Add chocolate chips and mix until well combined.
- Form into 12 cookies and place onto prepared baking tray, then press down lightly.
- Bake for 10 – 12 minutes or until lightly golden.
- Cool on a wire rack and enjoy with a cup of tea. Enjoy!
- The chia egg is made using 1 TBSP chia seeds with 3 TBSP water. Allow to sit to for 2-3 minutes until water has been completely absorbed.
- I used homemade chocolate and cut it into pieces. As mentioned earlier in the post, you can purchase dairy and sugar free chocolate chips instead.
We only have a few days left in Sardinia before head through Italy. I’m certainly learning a lot about eating gluten, dairy and sugar free whilst travelling through Europe – cannot wait to share these experiences with you all when I’m back in Australia soon!