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Ginger & Cinnamon Biscuits


  • 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.

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