Over 90million chocolate eggs are sold in the UK every year – that’s a lot of chocolate. Following this weekend, many of these eggs would have been put on the top shelf of the kitchen cupboard in order to avoid overindulging. We all know that it can be very hard to stay away from treats, but if you are able to avoid over indulging in this Easter favourite, you can actually reap some of the benefits that chocolate has on the body. One way of doing that is by using your leftover Easter egg pieces to make these oat and chocolate chip biscuits!
- 50g low-fat margarine or butter
- 50g caster sugar
- 1tbsp set honey
- 1 egg
- 1 tsp cinnamon powder
- 50g wholemeal flour
- 1tsp baking powder
- 80g porridge oats
- 50g Easter egg chocolate
- Heat oven to 180 C / 160 C (fan assisted) / gas 4. Grease a large baking sheet
- In a large bowl, mix the margarine and sugar together until soft, then beat in the honey using a whisk.
- Smash up your chocolate egg into small chunks.
- Add the egg and cinnamon powder and mix well
- In another bowl, combine the flour, baking powder, oats and chocolate and mix together before adding to the butter mixture.
- Drop heaped dessert spoonful’s of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
- Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. ENJOY!
Chocolate as an antioxidant
Not only is chcocolate low in caffeine and provide people with a burst of the feel good factor, it’s an antioxidant! Antioxidants are chemicals that help to neutralise some of the harmful chemical reactions occurring as part of our metabolism and during exposure to pollutants. Scientists have found that 40g of chocolate contains more than 300mg of polyphenols. Polyphenols are also found in red wine and are useful in protecting the heart.
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