Sunday 2 December 2012

Grain Free Ginger Snaps GF SCD

For centuries ginger has been used to aid digestive healing but it's also known to help promote fast recovery of colds and flu. Probably the reason why ginger desserts are so popular in the Winter months is because ginger is extremely warming and helps promote good circulation.

One thing I noticed when making these biscuits is the flavour of the dried ginger varied depending on the brand I used so you may have to experiment a little and add a bit more if it's a bit mild. Also you may like to use an eighth teaspoon of ground cloves instead of a quarter depending on your taste - I prefer a quarter teaspoon but my daughter prefers an eighth!

Ginger Biscuits GF SCD

100 g almond flour
25 g unsweetened organic dessicated coconut
40 ml extra virgin olive oil
60 ml honey or other liquid sweetener (not SCD)
1½ - 2 tblsps ground ginger
1 tsp ground cinnamon
⅛ - ¼ tsp ground cloves
1 tblsp freshly squeezed lemon juice
⅛ tsp bicarbonate of soda
⅛ tsp ground sea salt

Set the oven to 150°C. Line a baking tray with greaseproof paper or baking parchment. Measure out the dessicated coconut and grind in a small blender to a much finer texture.

Measure out the ground almonds and ground dessicated coconut into a bowl. Add the bicarbonate of soda, salt and spices and whisk well with a fork.

Measure out the honey (or other liquid sweetener), extra virgin olive oil and lemon juice into another bowl and mix well with a fork or whisk. I use acacia honey for its mild flavour. Add the wet ingredients to the dry and mix together.

This mixture makes twelve biscuits. Take walnut sized balls of mixture, roll each into a ball and place on the baking tray lined with parchment. Flatten out and shape, they should be just under two inches in diameter. If you make them a bit thicker, they still work but sometimes don't cook as crisp.

Bake in the middle or bottom of the oven for 25 to 30 minutes, this batch took 27 minutes.

Cool on the tray.