These ginger nuts are a favourite in our house. My husband, Howard loves ginger and he really likes these biscuits. I also made these for the neighbours this week. They helped us out with a problem and we wanted to say thank you. One neighbour told me today that he is waiting for another installment.
Ginger is a superfood that is top of the list for effective natural home remedies. It has been used for centuries and has an incredible healing power that has been proven to heal a number of ailments. Ginger is packed with essential nutrients that can help the body to rejuvenate.
It can help with coughs and colds, upset stomach/improve digestion, headaches, migraines, toothache and pain. The spice has also been known to combat cancer more effectively than pharmaceutical drugs. Ginger is more than just an ingredient for your dishes but it’s a powerful natural remedy.
It’s a very quick and simple recipe but in the old recipe I always found the mix crumbled too much. I wanted to keep them vegan because I actually think they taste nicer. So instead of egg, I have added a little bit of almond milk to the mix as it seems to stick them together better. Also, I no longer put them in the fridge as the dough is easier to roll with the almond milk as well.
Makes 24 biscuits
- Mixing bowl
- Mixing spoon
- Baking tray
- Cooling rack
- Gluten free oats x 200g
- Ground almonds x 100g
- Brown rice flour x 100g, plus extra for dusting.
- Baking powder x 1 tsp
- Ground ginger x 2 tbsp or Fresh ginger grated x 1 inch piece
- Maple syrup x 150mls
- Cashew nut butter x 150 g
- Coconut oil x 100g
- Almond milk x 30 – 50 mls
- Preheat the oven to 180ºC.
- Start by mixing all the dry ingredients in the bowl.
- Next put the rest of the ingredients, leaving the almond milk to one side, into the saucepan.
- Put on a medium heat and stir until they are combined.
- It should take around 5 – 10 mins.
- Once the ingredients are combined together, leave to cool.
- Then finally add the wet ingredients (expect the almond milk) to the dry ones.
- If the mixture is dry then add a little bit of the almond milk until it starts to stick together.
- Form a large ball and use your hands to do so if you need to.
- Then remove the dough from the fridge
- Using the extra brown rice flour, spread the flour onto a board and roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and make your biscuits.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
As I have already mentioned I gave a jar of these biscuits to the neighbours and they were well received. I love them as they are quick, easy and simple to make and prepare. The ginger nuts are a fantastic accompaniment to a cup of tea too. We hope you enjoy making, preparing and eating them as much as we do. Enjoy!