Gingernuts

Gingernuts (Paleo, AIP, low FODMAP)

These were the very first treat I made myself when I launched into my low FODMAP, AIP diet and I was shocked by how well they turned out. I'd begun to believe that treats and desserts made using alternative ingredients were either doomed to fail or taste like some form of toxic sludge. My first experience of this was way back when I was on my superfood kick and I simply blended an avocado with some raw cacao powder and expected a superfood miracle to occur. I savoured every second of my first mouthful expecting it to taste just like the chocolate mousse I so enjoyed in my childhood.  With every spoonful I fervently tried to convince myself that it did. My  husband however didn't even try to play along. He just outright declared it disgusting and made a bee line for the bin.

But we are back with the trusty tigernut for this recipe as it is yet to let me down. These biscuits are warm and spicy and perfectly crunchy. They taste like the real deal so you can enjoy them without forever being reminded that you are on a restricted diet.

Makes 14 gingernuts

Ingredients:

1 level cup of tigernut flour (please see below for my favourite brand)
1/3 of a cup of arrowroot powder
1 teaspoon of bicarbonate of soda
A pinch of salt
Just shy of half a cup of melted coconut oil
Two dessert spoons of maple syrup
1 tablespoon of gelatin powder. I have included below the brand that I use.
2 dessert spoons of ground ginger (This will give them a warm kick, add more if you like them really spicy)
1 heaped teaspoon of cinnamon
A pinch of ground cloves

Method:

Pre heat your oven to 200 degrees or 180  for fan assisted.

Line a baking tray with a sheet of baking parchment.

Start by adding all your dry ingredients in a mixing bowl and throughly combine. You want to make sure the spices are evenly spread throughout the flour. 

In a separate bowl add your maple syrup to your melted coconut oil and stir to combine. Sprinkle your gelatine powder over the surface of the liquid and whisk immediately with a fork to ensure thoroughly combined with the liquids. You do not want this to solidify.

Pour your liquids into your dry mix and fold together. I fold slowly in a figure of eight whilst turning the bowl to ensure everything is completely combined. You should start to see a dough form. Use your hands to form small balls of dough, slightly smaller than a golf ball. Place these onto the baking sheet and use your hands to press them into biscuit shapes. They will spread slightly when cooking so leave some space between each biscuit.

Put these in the middle of your oven and bake for 15 minutes. After this time they will be starting to turn golden brown. Remove from the oven and leave to cool and firm up.

Dunk in a nice cold glass of tigernut milk :)

Great Lakes Unflavored Gelatin, Kosher, 16 Oz

https://www.thetigernutcompany.co.uk/shop/new-organic-tiger-nut-powder/