Nutty Ginger Nut Biscuit

This recipe came from my love of Arnotts Ginger Nut Biscuits - who's with me?! I wanted to create a whole food version of those. I probably could have ground the nuts finer, but give these yummo guys a try. And then next time, you need to try these as a base to a mini cheesecake. I will share a plant based version of that recipe soon, too. Enjoy your holiday baking!

Makes 12

Vegan, dairy-free, refined sugar-free

Ingredients:

55g Coconut (half cup)

150g Cashews (slightly heaped cup)

150g Almonds (1 cup)

pinch of salt

1/2 tsp baking powder

3 Tbsp ground Ginger

200g (1 cup = 12 pieces) Medjool Dates

50g Coconut Sugar

50g Coconut Oil

Method:

Step 1

Preheat oven to 180C.

Step 2

Place the dry ingredients (first six ingredients) into a powerful processor and blend until a crumb.

Step 3

In the processor, add the dates, coconut sugar and coconut oil. Blend very well.

Step 4

Form the dough into 12 cookies and bake for about 16 minutes. Let cool and enjoy!