Chocolate and ginger biscuits
Equipment
- Juice blender, Vitamix, or similar
- Oven
Ingredients
Biscuit base dough
- 3/4 cup flax seed flour (grind the seeds until they become a flour)
- 4 cups oat flour (grind oats)
- 3 tsp baking powder
Ginger biscuits
- 2 tsp ground ginger
- 2 pinches cinnamon
- 1/2 cup syrup (agave / tapioca / dates...)
- 1/2 cup sunflower oil
- 2 tbsp mascavo sugar
- 70 ml plant-based milk (oat / rice / almond...)
- 1 1/4 cups rice flour
Chocolate biscuits
- 2 pinches cinnamon
- 1/2 cup cocoa powder
- 1/2 cup syrup (agave / tapioca / dates...)
- 1/2 cup sunflower oil
- 3 tbsp mascavo sugar
- 70 ml plant-based milk (oats / rice / almond...)
- 1 1/4 cups rice flour
Instructions
- Preheat the oven at 160ºC.
- Mix all the base dough ingredients in a large bowl, then separate the dough in 2 equal parts and place in 2 bowls.
- In one of the bowls, add the ingredients to prepare the ginger biscuits. First add the dry ingredients, then the wet ones. Mix well with a spatula or large spoon.
- In the other bowl, add the ingredients for the chocolate biscuits., first the dry, then the wet. Mix well.
- Place baking paper on one or two baking trays, whatever possible and necessary. Using your hands, form small balls of dough (golf-ball size), gently flatten with your palms and place on the tray. There should be about 50-55 biscuits formed, depending on the size.
- Place the tray(s) in the oven and bake for around 20 minutes. When half of the time is over (10 mins) check the oven to see how the biscuits are doing. Depending on the oven, preheat time and the size of the biscuits, it is possible that they need more or less than 20 mins. It is useful to be present and aware while they're baking!
Notes
Notes: The ingredient units are in cups, tablespoons (tbsp) and teaspoons (tsp). If you don’t have measurement cups at home, you could use a regular cup that you might have. If you preferred to be precise with the ingredient amounts, you could also use a cups-to-grams converter.