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
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!
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Nesting is in full swing for me at present with only 2 weeks until my baby is due, and one my more fun jobs is stocking the freezer with breastfeeding friendly snacks for the 2am feeds!
As I was experimenting with this sugar free banana and coconut muffin recipe, I thought it would also be perfect for little ones and lunch boxes in particular.
What's better than a fudgy brownie with an added vegetable? TWO added vegetables! Well a fruit and a vegetable to be exact, but it's gotta be good for you!
This brownie is very fudge-like, hence the name, and not overly sweet (unless you add more sweetener), but it's delicious and completely guilt free.
With healthy fats and potassium from the avocado, vitamin A and vitamin C from the kumura and an abundance of antioxidants and iron from the cacao, this is truly a nutrient-dense addition to any baking repertoire.