Ginger & Molasses Biscuits

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.


  • 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


  • 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


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