It’s been a long time since I made biscuits. We are off the sugar bandwagon with our kids but I do miss cooking with them. And last night my 3 yo was dreaming talking about ginger biscuits. He woke up asking for them! So I thought today we really need to master how to do them well without butter, eggs and sugar.
It turns out it’s possible. Oh my, we absolutely gobbled these biscuits and felt no guilt about it at all! hehe! Well, no concern about negative health impacts at least. These are full of goodness and if you were to sub in fresh ginger I’m sure the benefits would be even more so. The one thing I would say, is that we ate so much of the mixture (far out, totally moorish!) that there weren’t too many biscuits that actually got made in the end. Nevermind!
I think I might use this cookie dough in coconut ice cream at some point!
Sadly, mr 3 has asked for them in his lunch box tomorrow and of course, the school and child care centre don’t allow nuts so these will be a home based treat for us. Yay you if you’re allowed nuts in lunch boxes though, this is a winner!
2 1/2 cups almond meal
1/2 cup buckwheat flour
1 tsp bicarb soda
1 T chia seeds soaked in 1/4 cup water
1/3 cup brown rice syrup
2 T melted coconut oil
1/4 cup almond milk with 1 T apple cider vinegar
1 tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
Process the almond meal, buckwheat flour, bicarb and dates in a food processor until crumbly. Add in remaining ingredients and stir into a moist dough*.
Drop balls onto a lined baking tray and bake at 180 deg C for 20 minutes or until brown and reasonably firm (how long you bake them for will determine whether they hold a moist, soft biscuit texture or a firmer one).
I was tempted to make up a chocolate mix and drizzle them with chocolate syrup but hey, they didn’t hang around long enough. Next time…
*NB IF you like a more dry biscuit, lessen the milk content. It is important though to keep the vinegar to offset the bicarb.