Whilst I generally avoid anything sweet, sometimes it’s good to have a recipe for a more natural version of a sweet treat up your sleeve – and it doesn’t get much better than ginger biscuits.
Adapted from a gluten free recipe I found online, I’ve replaced rice flour with a mixture of arrowroot and ground almonds to make these wonderfully moreish cookies. I’ve also cut out the sugar and replaced with unrefined molasses. The butter is optional – if you don’t do dairy, you can replace it with coconut oil.
- 50g butter
- 55g arrowroot
- 55g ground almonds
- 2 tbsp molasses
- 1 tbsp raw honey
- ½ teaspoon baking soda
- 1/2 teaspoon mixed spice
- 1 teaspoon ginger
How To Make Ginger Biscuits:
1) Preheat an oven to 180C / 350F / gas mark 4
2) In a saucepan, melt the butter with the molasses and honey.
3) Mix the dry ingredients in a mixing bowl. Add the mix from the saucepan a little bit at a time, stirring well.
4) Roll the mixture into biscuits, or use a gingerbread man cookie cutter (or whatever shape you prefer). Cover a baking tray with parchment, and lay the biscuits out side by side.
5) Bake for 10 – 12 minutes, or until golden brown
6) You can use nuts or seeds to decorate your gingerbread men.
Do you often do “Paleo Baking”, or is it something you avoid all together? And if you do bake, what do you make?