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Paleo 4-Ingredient Ginger Biscuits (Gluten Free, Dairy Free, Egg Free)

Paleo 4-Ingredient Ginger Biscuits (Gluten Free, Dairy Free, Egg Free)

Food intolerances and damn awesome treats aren’t the greatest of pals – and I soon started missing my Mrs Crimble’s chocolate macaroons when I realised they had egg in.

It’s tricky to know what to make when you’re not a seasoned baker – and you’re limited on ingredients. So, I was over the moon when I found a recipe I could modify for ginger biscuits in Breaking the Vicious Cycle by Elaine Gottschall.

For those following gluten-free, vegan or the Specific Carbohydrate diet, or simply wanting to cut out the crap in shop-bought goodies, these soft and chewy delights are the ultimate treat – perfecto with a glass of almond milk, or lovely ginger tea (yes, I’m ginger mad).

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They’re completely grain free, with no refined sugars and vegetable oils, so paleo aficionados can munch away, too. Plus, you can knock ’em up in 15 minutes.

B-E-A-yootiful.

Paleo 4-Ingredient Ginger Biscuits (Gluten Free, Dairy Free, Egg Free)

Ingredients:

170g almond flour

3 tbsp honey

2 tbsp coconut oil (melted)

2 inches of fresh ginger (grated)

1/4 tsp salt (I used Himalayan)

Method: 

1. Preheat oven to 180°C and line a baking sheet with parchment paper

2. Melt coconut oil in a flat pan and set aside, ready to add to mixture.

3. In a medium bowl, mix together the almond flour, honey, ginger, coconut oil and salt with a spatula or spoon until everything is combined.

20151113_1335204. Cover and freeze dough for 1 hour or until easy to handle.

5. Roll chilled biscuit dough into balls (about 11/2 tablespoons per ball) and place a couple of inches apart on the prepared baking sheet. Flatten each biscuit with the palm of your hand.

20151113_1352126. Bake for 10 minutes or until the bottom and edges start to turn brown. Careful not to burn them because they do so very easily.

7. Set baking sheet on a wire rack to cool

What are you waiting for? Go knock up a batch! It’s pretty much the easiest recipe in the world and even my boyfriend said they were “just like traditional ginger biscuits”. MA-HOOS-IVE win in my eyes. 🙂



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