Sweet Ginger Bites
These cute little nibbles came about as a result for a craving for a ginger and lemon biscuit without sugar.
I heavily tweaked the recipe I had, and it no longer seemed possible to roll it out, it was too crumbly for a rolling pin, yet seemed perfect to mold together to make a truffle like treat, and all of the ingredients are edible raw.
To my delight, what I had created was something healthy, slow release carbohydrate and quick to make whilst also being nourishing for the digestive system, an all round win.
I hope you enjoy making this wonderful little nibble. Store in the fridge in a sealed container. It would probably store for a week, but mine do not make it past two days!
Ingredients (for approximately 20 -25 nibbles)
1 1/2 cups (135g) rolled oats
1/2 cup (55g) gound almonds
1/2 cup (40g) desicated coconut
1 teaspoon ground ginger (you could use a little fresh grated ginger if you prefer)
1/2 teaspoon ground cinnamon
2 1/2 tablespoons softened coconut butter (you can use melted coconut oil if you prefer)
2 tablespoons apple and pear spread. Alternative substitues are honey or maple syrup.
1 teapsoon vanilla powder (or vanilla extract as an alternative)
zest of 1 lemon
juice of 1 lemon (if you are not as keen on lemon, you could use 1 to 2 tablespoons of plant milk)
You will benefit from having a food processor or nut grinder for this recipe.
Instructions
I would love to see your finished cookies. Please do share them here, or tag me on instagram with #dawnwaterhouse
I heavily tweaked the recipe I had, and it no longer seemed possible to roll it out, it was too crumbly for a rolling pin, yet seemed perfect to mold together to make a truffle like treat, and all of the ingredients are edible raw.
To my delight, what I had created was something healthy, slow release carbohydrate and quick to make whilst also being nourishing for the digestive system, an all round win.
I hope you enjoy making this wonderful little nibble. Store in the fridge in a sealed container. It would probably store for a week, but mine do not make it past two days!
Ingredients (for approximately 20 -25 nibbles)
1 1/2 cups (135g) rolled oats
1/2 cup (55g) gound almonds
1/2 cup (40g) desicated coconut
1 teaspoon ground ginger (you could use a little fresh grated ginger if you prefer)
1/2 teaspoon ground cinnamon
2 1/2 tablespoons softened coconut butter (you can use melted coconut oil if you prefer)
2 tablespoons apple and pear spread. Alternative substitues are honey or maple syrup.
1 teapsoon vanilla powder (or vanilla extract as an alternative)
zest of 1 lemon
juice of 1 lemon (if you are not as keen on lemon, you could use 1 to 2 tablespoons of plant milk)
You will benefit from having a food processor or nut grinder for this recipe.
Instructions
- Put all of the dry ingredients and lemon zest in a food processor and mill to a flour like consistency. If you are using a nut grinder, mill the oats to flour, then you can combine the rest by hand. It will be a slightly courser mixture, but will taste just as lovely).
- Now add the wet ingredients and process until well combined, it should start to clump together and look somewhere between dry and sticky.
- If you are using a food processor, remove the jug from the blender, and remove the blade from the bowel.
- Take teaspoon size amounts of the mixture and mould into balls. Do this with the entire batch and store in a sealed container in the fridge. Enjoying a taste every now and again, just for quality control purposes!
I would love to see your finished cookies. Please do share them here, or tag me on instagram with #dawnwaterhouse