As it cools down there is nothing better than being toasty and warm indoors - granted that the Gold Coast doesn't get that cold but I am loving these crisp mornings and cool evenings. I have been hankering for something to have with a cup of tea and these re worked gingernuts are naturally grain free, refined sugar free and also dairy free are perfect! They a yummy snack on the go or perfect to accompany you while curled up with a book on a rainy day. You could even add to them - pecan pieces maybe some cacao nibs- they would work well with whatever you have on hand. To make them chewy just bake them for a few minutes less or if you perfect them for dunking and for crunch them go a few minutes longer in the oven. Enjoy!
2 cups of ground almonds (you could also use hazelnut meal)
1/3 cup of date syrup or rice malt syrup
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp of ground cardamon
1 tsp of ground ginger (more if you like them really spicy)
1/4 tsp sea salt
1 tsp baking powder and 1 tsp of lemon juice to activate it
Preheat oven to 180 degrees and line two trays with greaseproof paper. Mix all dry ingredients together and then add the syrup until combined. Mixture will look like wet sand. Form dough balls with your hands and press onto tray - flatten with back of your hand. Repeat leaving a little space between each bikkie. Bake in the oven for 12 minutes until golden on the edges- if you prefer a little crispy keep in there for a few minutes longer. Cool on a wire rack and keep fresh in a air tight container for up to one week.