Healthy Gingernut Biscuits
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 70 g Cashews
- 70 g Almonds
- 20 g Desiccated coconut
- 1 pinch Fine sea salt
- 0.5 tsp Baking powder ((use certified gluten free baking powder to ensure this recipe is gluten free))
- 1.5 tablespoons Ground ginger
- 1 tsp Lemon juice
- 3 tablespoons Maple syrup
Method
- Preheat the oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4. Line a large , flat baking sheet with baking parchment.
- Place 70 g Cashews, 70 g Almonds and 20 g Desiccated coconut into a food processor and process to a fine, floury consistency. Transfer the mixture to a large mixing bowl.
- Add 1 pinch Sea salt, 0.5 tsp of Baking powder, 1.5 tbsp Ground ginger, 1 tsp Lemon juice and 3 tbsp Maple syrup to a bowl and mix well to form a dough.
- Using your hands, roll the mixture into 8 equal-sized balls and place, evenly spaced, on the baking sheet.
- Using the palm of your hand, flatten each ball to a diameter of 7.5cm/3 inches; this will ensure that your biscuits crisp up nicely.
- Transfer the biscuits to the oven and bake for 15-18 minutes until golden. Leave to cool on the baking sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely before eating.