7. Initial Ideas

Ice cream scoop
Similar look to a Mallow puff with layers to resemble Neapolitan ice cream

 

Organic
A healthier option using oats and fruit


Modify a current flavour
Add lots more ingredients e.g. Apricot/chocolate overload
A classic biscuit but extra of all the fruit and chocolate pieces


Clean eating
A healthy biscuit that still tastes sweet
Replacing ingredients with a options which are better for you
E.g. Flour - Buckwheat flour, Milk - Almond milk


Vitamin water flavours/concepts
Using the names and qualities from vitamin water to inspire biscuit flavours
E.g. Energy boost, balance, focus

Gluten free
Using gluten free products to make the biscuits so people that choose to eat this way or need to eat this way can enjoy them as well



Protein
Using the qualities from products like protein bars to inspire biscuit flavours

Peanut butter
Peanut butter has a range of different options to flavour food
E.g. a gooey centre, a crunchy texture, nutty taste

Healthy
Make biscuits with fruity flavours using as least sweet ingredients as possible
Could create 2 healthy flavours and one for being indulgent because everyone has a sweet tooth!

Combination of biscuits to make one
Find 2 biscuits which flavours work taste really well when put together and make a new biscuit out of that 

Initial first pick

  • After looking at all our initial ideas we think we are most likely going to go with Clean Eating. One of our ideas with clean eating was to base our biscuits off 'Clean eating' recipes.
  • To do this we would take the key ingredients that create the flavour for the recipe and put them into our biscuit base and hopefully get the same sort of flavour but in a biscuit.
  • We looked at a few different recipes which were sweet with a healthy twist to get our inspiration from.

Chobani with Baked Crumble and Fresh Berries

 
Ingredients:

  • 150g Plain Chobani Yogurt (we used 2%)
  • 2-3 Strawberries
  • 8 Raspberries
  • 10 Blueberries
  • Sprinkle of Goji Berries
  • Baked Crumble (serves 3)
  • 1/2 cup Rolled Oats
  • 1 Tablespoon Raw Pistachio Kernals, roughly chopped
  • 1 Tablespoon Coconut Sugar
  • 1/2 teaspoon Cinnamon
  • 1 Tablespoon Coconut Oil

Method:
Preheat oven to 160’C (320’F)
Combine all ingredients in a bowl and mix well.
Line an oven tray with baking paper and spread the mix out evenly.
Bake for 15-20mins or until slightly crunchy. (It will crunch up more once it has cooled)
Remove from oven and allow to cool on tray.
Assemble the dish by layering the yogurt with a sprinkle of each type of berry and use a 3rd of the crumble made per serve. We served ours in a glass so you can see all the layers.

Link to the Apps:
　


Trainers Choice Banana Nut Pancakes

Ingredients:
  • 1/2 cup rolled oats
  • 2 egg whites
  • 1 scoop of International Protein Trainers Choice Turkish Delight Protein Powder
  • 1 tablespoon Low Fat Cottage Cheese
  • 1 ripe Banana
  • 1 teaspoon natural peanut butter (optional)
  • 2 to 3 tablespoons of water (to thin the batter to your liking)
  • Greek Yogurt
  • Fresh Strawberries to serve
  • Agave Syrup to serve

Method:
Blend all ingredients except agave syrup and strawberries in a blender/magic bullet (only add half the banana to the blender, reserving the other half for serving).
In a non stick fry pan, lightly sprayed with cooking spray, pour part of the mixture in.
When bubbles appear on top, flip and cook the other side until cooked through.
Repeat with remaining batter and serve on a plate with a dollop of Greek Yogurt and sliced banana, fresh strawberries and drizzle Agave Syrup on top..

Raspberry Walnut Choc Brownies

Ingredients:
  • 1/3 cup Coconut Flour
  • 1/3 cup Cacao Powder
  • 1/3 cup Coconut Butter (we used Loving Earth brand for its mild flavour)
  • 5 Whole Eggs
  • 1/2 cup Raw Organic Agave Syrup (also Loving Earth brand)
  • 2 teaspoons Vanilla Extract
  • 1/4 cup Chopped Walnuts
  • 1/4 cup Frozen Raspberries
  • 2 Tablespoons Cacao Nibs

Method:

 Pre-heat oven 180’C (350’F).
Combine coconut flour and cacao powder in a mixing bowl.
Add coconut butter, eggs, agave syrup and vanilla extract and beat with electric mixer for approximately 2 minutes until well combined.
Add walnuts, raspberries and cacao nibs and stir through with a spoon.
Line a baking dish with baking paper (ours was approximately 19cm x 19cm) and pour in mixture.
Place in oven for approximately 30mins.
Allow to cool in baking dish and then cut in to bite sized squares