Ginger Nut Biscuits
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • ¾ cup (100 g) cashews
  • ¼ cup (25 g) desiccated coconut
  • 1 tablespoon (10 g) ground ginger
  • 1 teaspoon ground cinnamon
  • a pinch (⅛ teaspoon approx.) of bicarbonate of soda
  • 2 tablespoons (40 ml) cold pressed macadamia oil or extra virgin olive oil
  • ¼ cup (60 ml, 80 g) honey or maple syrup
  • 1 tablespoon (20 ml) freshly squeezed lemon juice
Instructions
  1. Preheat the oven to 150°C. Line two baking trays with greaseproof baking paper.
  2. Put the cashews and desiccated coconut into the bowl of a food processor and blend until finely ground (this took 12 seconds, gradually working up to speed 9 in my thermomix).
  3. Transfer to a medium sized bowl, add the ground ginger and bicarb soda and mix through.
  4. Put the honey, extra virgin olive oil and lemon juice into a larger bowl and mix well.
  5. Pour the cashew mix into the honey mix and mix together until well combined.
  6. Using a soup spoon, place spoonfuls onto prepared trays and using the back of the spoon, spread out mixture using swirling motions to flatten but keep in circle shapes.
  7. Bake for 15 minutes (approx.) or until golden brown
  8. Allow to cool before eating
  9. Store any leftovers in an airtight container
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/12/30/ginger-nut-biscuits/