They say ginger is fabulous for morning sickness and since I've been getting some peculiar second trimester nausea, I thought I'd try to recreate the traditional Griffins Gingernuts which are made using traditional white flour, white sugar and vegetable oil.
No joke, you can literally SEE the sugar crystals in the store bought version!
These went down well with a cup of tea, but don't quite hold up to multiple dunking (like the originals), so be careful to eat them quickly if you're doing this or you'll end up with biscuit in your hot drink!
Makes: 10 biscuits
Time: 15 mins make
- 3/4 cup cashew nuts (or substitute for almond flour if you want to)
- 1/4 cup desicated coconut
- 1 tbsp nut butter (I used cashew)
- 1 tbsp tapioca flour
- 1 tbsp ground ginger
- 1/8 tsp baking soda
- 2 tbsp Extra Virgin Olive Oil (I use Red Island EVOO)
- 1/4 cup rice malt syrup
1. Preheat oven to 160 degrees and line a baking tray with baking paper.
2. Place cashews and coconut in a food processor or high speed blender and blend until flour like consistency. Add the tapioca, ginger and baking soda.
3. Transfer to a bowl and add nut butter, olive oil and rice malt syrup. Combine until mixture is able to be formed into balls.
4. Use a spoon to form ball and then press down flat with your palm to form a traditional gingernut shape.
4. Bake for 12-15 minutes (watch carefully that they don't burn) until golden brown.
Let cool so the biscuits can harden and you can then dunk them in a cup of tea!