1 cup (96 g) of almond flour
1/2 cup (63 g) of tapioca flour or corn flour
1/4 cup (28 g) of coconut flour
1/2 cup maple sugar or syrup
1 tsp baking powder
1 1/2 (5 g) ground ginger - you can also add in some extra fresh ginger for more of a zing!
1/2 tsp sea salt
1 large free range organic egg
3 tbsp (45 ml ) blackstrap molasses - you can leave this out if you prefer
1/2 cup coconut oil melted
Enjoy these tasty anti-inflammatory biscuits packed with ginger and healthy fats.
Pre-heat oven to 180 C. Line a large baking sheet with parchment paper.
In a large bowl, combine all the dry ingredients.
In a separate bowl combine all the wet ingredients and then add into the dry mixture.
Scoop out a heaped teaspoon of the dough, roll it into a ball, flatten out into a roundish shape with a rolling pin. The flatter you make them the crispier they will be, so it depends on how you like your biscuits. I would suggest trying different levels of thickness and seeing how they turn out and what you prefer. You should get between 12-15 biscuits from the mixture.
Place them onto the parchment paper and bake for 10-15 minutes until they begin to brown.
Allow to cool before eating and they will harden up a little more.