Wow …. the final week of my Baby Reflexology course tomorrow and the final week of baking for all those wonderful mamas. It has been amazing being able to teach this through the Kāpiti Women’s centre over the past 6 weeks and great to use reflexology and my course material. The group has been a great; with some awesome connections and conversations happening. I honestly don’t think I will ever get fed up with running courses for Mama’s and bubs!
The weather over the last few weeks here has been wet and stormy, a reminder that winter is really here I guess. So I thought I would warm the insides of everyone this week with some good old ginger-nuts. This recipe is delicious, easy and able to be eaten raw or cooked so win/win all round I say. With only four ingredients it is a good example that sometimes more is less too 🙂 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. I tend to double up the recipe to get a decent batch and because themselves love these yummy morsels it also means I have a chance to get some too! The fact that they don’t expand on cooking does mean that you can pack them pretty close together on your tray which I love because it means just one tray of yum.
Vegan Ginger-Nut Bites
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 rice flour or ground almonds so it doesn’t stick)
- Bake for 10-15 mins at 180C or until the bottoms start to brown.
- Cool on the rack before devouring
Hope this finds you warm, happy and content regardless of the weather outside.