It is a cold and rainy day here in the Coromandel and I really should be finishing an assignment for an online course I’m taking however my old friend procrastination seems to be visiting … again. So what better to do on a rainy day than bake something warm and then blog about it!
These Gingernuts are super quick and easy to make along with being super healthy. I originally got the recipe from a New Zealand blog called Isle of Flora and just changed the honey for maple syrup to create a vegan option for us. I have also tried making them with Gluten free flour mix which creates a crunchier biscuit rather than the chewier ground almond versions. Using the GF flour also requires a bit of water added to the mixture to make it the correct texture. Themselves have also swapped out the ginger for some cocoa. The best thing about this recipe, aside from the fact that themselves love it, is that the dough can be eaten raw or cooked and it ticks all of our boxes on the bus. 😉
The original recipe says that it makes 8 biscuits however we usually get at least 16 and sometimes 20 out of it so obviously it is all about size. Clearly, living on a bus and having a wee oven has influenced the size of my baking … I only wish it influenced our appetites for these yummy morsels too! The fact that they don’t expand on cooking does mean that you can pack them pretty close together on your tray which for us means one batch rather than two.
1 C ground almonds
2 tsp ground ginger
1/2 Tb black strap molasses
3 Tb maple syrup
- Mix the almonds and ginger
- Add the molasses and maple syrup then mix until the mixture forms a dough
- Roll into small balls and place on tray
- Flatten each ball with a fork (you may need to dip the fork in flour so it doesn’t stick)
- Bake for 10-15 mins at 180C
- Cool on the rack before devouring
Hope this finds you dry, content and enjoying the life you have.