BUCKWHEAT AND DATE GINGERBREAD BISCUITS
It’s been a busy lead up to Christmas and since it’s been raining and not snowing, I’ve been severely lacking in Christmas spirit compared to usual. However, last week, at what probably should have been bedtime, my flatmate and I decided it was time to get festive. We rolled up our sleeves, emptied our cupboards and came up with an incredibly nutritious gingerbread recipe, which filled the house with a warm, sweet scent of Christmas cheer. Happy holidays!
50-60g Coconut Palm Sugar
2 Tablespoons Coconut oil, soft
1 1/2 Cups Buckwheat Flour
2 Tablespoons Ground Almonds
1/2 Teaspoon Baking Powder
1/2 Teaspoon Bicarbonate Soda
1 Teaspoon Mixed Spice
1 Teaspoon Cinnamon
3 Teaspoons Ginger
6 Medjool Dates
1/4 Cup Water
1 Tablespoon Almond Butter, optional
1/2 Teaspoon Lucuma, optional
1 Teaspoon Maca, optional
2 Tablespoons Golden Linseeds or Ground Flaxeeds
Preheat the oven to 175c.
Measure the flour, ground almonds, desiccated coconut and baking soda together and set aside. In a separate bowl, combine the sugar, coconut oil, spices, vanilla, salt, nut butter, maca, lucuma, linseeds, chia seeds and date paste (simply blend 6 dates with 1/4 cup water together in a high speed blender, until smooth). Mix the ingredients together thoroughly, then add the flour mixture to the coconut oil and spice mixture. Mix well with a wooden spoon until combined, adding a little water or more flour if the mixture becomes to dry or too wet and sticky. Flour a surface and roll the mixture out until it is no more than 1cm thick. Use cutters to make shapes or knives if you are ill-equipped. Line a baking tray with baking paper and lightly grease it with coconut oil, to ensure they don't stick. Bake in the oven for 12-18 minutes (this will depend on the thickness of each biscuit). Remove from the oven when they begin to brown.
To decorate, use melted creamed coconut as icing.