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Gluten Free Ginger, Almond and Cherry Biscuits

Posted by food hugs on May 20, 2013 at 5:00 AM

I've a pile of printed recipes in my kitchen, tear-offs from magazines and blotched scraps of paper mounting on a daily basis.


They're recipes that have spoken to me, begging to be selected, and eventually made - wheat free, low in sugar, generally easy peasy, full of flavour and just so inviting.


Some are queue jumpers - they offer themselves up as a holy grail and skip that long line.


This recipe is one of them.


It's from Susan Jane White who can be found at http://www.susanjanemurray.com


The method might sound a bit long, but it's actually genius and produces perfectly shaped biscuits. These were made while dinner was roasting in the oven, so felt like a bonus bake. I made half the recipe which provided plenty of munching for three happy souls!


Ginger, Almond and Cherry Biscuits

Ingredients

1/3 cup (80ml) coconut oil (or butter)

1/2 cup (120ml) honey or maple syrup

2 & 1/2 cups (250g) ground almonds

4 tbsp dried ginger

Good pinch of unrefined salt

2 tbsp chopped cherries (either dried or fresh, not glace or frozen or tinned)


Method

 

  • Preheat the oven to 180C.
  • In a saucepan, gently melt the coconut oil/butter and the honey or maple syrup.
  • Take off the heat and, using a fork, combine with the remaining ingredients.
  • Taste and add more ginger and salt if you like.
  • Mix well and bring together into a soft dough (though not too much mixing if you're using fresh cherries, unless you're looking for a pink dough....peppa pig anyone?). 
  • Place on a piece of greaseproof paper and press into an pizza base shape, about 1/4 inch thick. 
  • Place another piece of greaseproof paper over it and flatten some more with a rolling pin (or wine bottle).
  • Freeze for 15 minutes. Genius. It makes it much easier to cut out and less like to go very melty in the oven.
  • Remove the dough from the freezer, cut into your desired shapes and place on a greased baking tray.
  • You'll be left with lots of little bits; throw them on a small baking tray to make crunchy bits to nibble at.
  • Bake for about 5 minutes before they start to brown or colour.
  • Slide the biscuits off the baking tray with a fish slice, onto a cooking rack, to allow them to set. 
  • We had them for dessert with raspberries, Glenisk full fat yogurt......very summery indeed!

 






Categories: Healthy Eating Recipes