Grain Free Ginger Biscuits
Ginger is a wonderful herb to use in cooking, everything from curries to cookies. Learn more about ginger and its myriad medicinal actions in my other blog post.
Ginger biscuits are a favourite of many people. Here I am offering a grain free version of a simple spiced biscuit, containing both cinnamon and ginger. It has almond meal, tapioca and coconut instead of flour, and sweetened with a little rapadura sugar and honey or molasses.
- 1 cup almond meal
- 1 cup desiccated coconut
- 1/2 cup tapioca or arrowroot
- 1 tablespoon dried ginger powder
- 1 teaspoon dried cinnamon powder
- ¼ cup coconut sugar or rapadura sugar
- 125g butter
- ½ teaspoon bicarb soda mixed with 1 tablespoon hot water
- 3 tablespoons honey or maple syrup (or molasses for a stronger flavour)
- Combine the first 6 dry ingredients together in large bowel and mix thoroughly.
- Melt butter, add bicarb & water mixture, mix thoroughly with honey until well combined.
- Mix this wet ingredient mix into dry until well combined.
- Place dessertspoonfuls of the mixture onto greased baking trays with space between to allow for spreading. Flatten slightly with a fork.
- Bake at 170C for about 15 mins or until golden brown.
- Allow to cool on tray before removing.
- Store in an airtight container in the fridge.