Warming and comforting, with digestion-boosting spices and a good dose of iron from the molasses, these biscuits are a great way to balance the Ayurvedic Vata Dosha. Dip them in tea or pack a few with you to take on blustery Autumn walks, they’re easy to make and satisfyingly similar to a ginger snap, as well as being 100% plant based.
INGREDIENTS
- 2 cups spelt flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 2 tbsp molasses
- 2 tbsp coconut oil
- 1/2 tsp bicarbonate of soda
- pinch of salt
- tbsp stevia or coconut sugar
- 1/4 cup ground almonds
- Splash of almond milk
- Whole almonds to top
METHOD
- Mix flour, spices & bicarb together
- Melt the coconut oil and mix with the molasses, sugar and milk
- Mix everything together to form a firm dough
- Pop the dough in the fridge for 30 minutes
- Pre-heat the oven to 180c
- Roll the dough into balls and flatten, then top with 1 almond per biscuit
- Bake for roughly 15 minutes on the middle or bottom shelf
- Remove from the oven and leave to cool completely
Enjoy!
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