Gingernut biscuits

Packed full of heart-healthy fats and protein, the nuts replace the flour, making them gluten free and extra tasty.

Gingernut biscuits by Dannii Martin
  • Serves: 8
Gingernut biscuits
  • 70 g unsalted cashew nuts
  • 70 g whole almonds
  • 20 gdesiccated coconut
  • pinch sea salt
  • ½ tsp baking powder
  • 2 tbsp ground ginger
  • 1 tsp lemon juice
  • 3 tbsp pure maple syrup

Ingredients

  • 70 g unsalted cashew nuts
  • 70 g whole almonds
  • 20 gdesiccated coconut
  • pinch sea salt
  • ½ tsp baking powder
  • 2 tbsp ground ginger
  • 1 tsp lemon juice
  • 3 tbsp pure maple syrup
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Method
  • Preheat the oven to 180°C/350°F/gas mark 4. Line a large, flat baking sheet with baking parchment.
  • Place the cashews, almonds and coconut into a food processor and process to a fine, floury consistency. Transfer the mixture to a large mixing bowl.
  • Add the salt, baking powder, ground ginger, lemon juice and maple syrup to the bowl and mix well to form a dough.
  • Using your hands, roll the mixture into 8 equal-sized balls and place, evenly spaced, on the baking sheet.
  • Using the palm of your hand, flatten each ball to a diameter of 7.5 cm/3 inches; this will ensure that your biscuits crisp up nicely.
  • Transfer the biscuits to the oven and bake for 16 minutes until golden. Leave to cool on the baking sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely before eating.
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