Blackstrap molasses is one of the healthier sweeteners you can get. These biscuits also contain whole grain and nuts, making them a much healthier ginger biscuit than your standard fare. But most importantly they are delicious, crispy and melt in the mouth. Yum.
I use refined coconut oil in this recipe because it doesn’t impart a coconuty flavour. If you like your ginger biscuits coconuty then use virgin coconut oil instead.
Free from: soya
Gluten, wheat free: replace wheat flour with buckwheat flour or oats
Nut free: replace nut butter with coconut oil
This is a vegan recipe
- 2/3 cup oats
- 1/3 cup buckwheat flour
- 1/3 cup plain white flour
- pinch dried ginger
- pinch mixed spice
- 1 tbsp blackstrap molasses
- 1 tbsp date syrup
- 1 tbsp nut butter (almond butter works well)
- 2 tbsp refined coconut oil
In a food processor blitz the dry ingredients.
Add the blackstrap, date syrup and nut butter, and blitz again until you get a breadcrumb texture.
Add the coconut oil and blitz again. You should get sticky breadcrumbs.
To form biscuit shapes you have 3 options...
1. Roll the dough into a sausage and wrap in cling film. Refrigerate until it is hard then cut slices.
2. Roll out and cut shapes with a cookie cutter.
3. Roll dough into small balls and flatten onto a lined baking tray.
The dough may be quite crumbly but if bits break off just squish them back onto a biscuit.
Bake at 170C for about 10-15 minutes until the edges are starting to colour slightly. Cool on a rack.