These are not very sweet just sufficient to soften the dryness of the ginger…perfect with a cup of coffee or with cheese.
Preheat oven to 190c /Gas mark 5 Line a tray with lightly greased baking parchment
100 g ground almonds 3 tbsps coconut oil
50 g pecans 1 tbsp honey
180 g brown rice flour 100 ml water
2 tbsps ground ginger
Crush the pecans into a coarse texture. Put all the ingredients in to a bowl and mix. The mixture should create a firm dough (if needed, add a little more water).
Roll out until thin – less than 1/2 cm. Cut out and place on baking tray. Cook for about 10-15 minutes until golden brown. Remove from oven and place on wire rack to cool.
2 thoughts on “Ginger and pecan biscuits (Gf)”
Love your cookie stamp! ❤
This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is ALLERGY FRIENDLY RECIPES which includes gluten/dairy/nut free recipes.
More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/
Sounds interesting. ..