Recipe: Molasses and ginger biscuits (grain-free and dairy-free)
Posted Nov 25 2012 8:00am
These yummy biscuits are based on the recipe for nutty biscuits , substituting molasses for the honey, and omitting the mix-ins of nuts and seeds. This creates a less sweet but very spicy biscuit.
Ingredients (makes about 30 small biscuits)
¼ cup molasses
½ teaspoon powdered cinnamon
1 teaspoon powdered ginger
¼ teaspoon powdered cloves
½ teaspoon powdered nutmeg
½ teaspoon bicarb soda
250g almond brazil cashew nut butter (the entire jar)
Put all ingredients in bowl and mix very well, adding the nut butter last. (Tip: The nut oil will tend to separate. Make sure it’s is stirred into the nut paste before adding to the bowl. Store your jars of nut butter in your pantry upside down to help.)
Drop teaspoonfuls of mixture onto a lined baking sheet, leaving plenty of room for them to spread. Bake for 12 minutes at 180°C. Leave for a few minutes on the tray before transferring to a wire rack to cool further and crisp up.