I am back with this recipe for Vegan Gluten free and sugar free Almond Ginger Cookie ! 🙂 Yeah I have been digging into healthy food off late. Trying to reduce gluten , sugar and refined foods in my diet. So far its made some difference but increased the time I’ve to spend in kitchen making everything myself 😀 . Last month I baked a loaf of bread almost every week 😀 . Sweating it out in the kitchen is not so bad when you get rewarded with a healthy meal. But still quite tiring when you spend a few hours teaching yoga daily. I’ve been crushing my calories on the mat and in the kitchen and have lost a few kg’s I never planned to lose! Guess all it takes is a bit of time and planning to make everyday cooking a smooth part of life. Thankfully my hubby has been taking on a lot of the mundane daily cooking giving me some breather 😀 .
This is a really simple recipe made with few ingredients. I never thought all these ingredients could make into a convincing cookie but on trying it out I was pleasantly surprised at the crispiness and richness of the cookie. Also got good feedback from my family members on this one!
All you need is ground almonds, some ginger powder, salt, lemon zest, date syrup and baking soda. You can grind your own almonds at home. A high speed blender would do a quick and good job. Avoid over grinding as it could turn the almonds oily. I’ve made this recipe sugar free for health reasons but you could add cane sugar to sweeten it. Ginger gives a nice warm feeling to this cookie. The weather I stay in, I always welcome ginger in my food ! Lemon zest gives a slight zesty flavor and is optional. The cookies gets crispy as it cools down and is perfect with a cup of tea/coffee.
Ingredients (makes 6-8 cookies)
1 1/4 cups of ground almonds
1/2-1 tbs of ginger powder – depending on your taste
1 pinch of sea salt
1/2 tsp baking soda
Zest of one unwaxed lemon
1/6 cup or 40ml of date syrup
Steps
1. Pre-heat oven to 180C (use both top and bottom heating element if using a convection).
2. Grind raw almonds in a dry grinder till it is powdered fine (a few tiny lumps are ok!). Avoid over grinding. Pulse the mix once its close to being done.
3. To the above add ginger powder, salt, baking soda and lemon zest. Pulse a few times to combine the mixture.
4. Mix in the date syrup and pulse to combine well. The mixture will be slightly sticky when pressed. It can get crumbly so be patient 😀
5. Take tablespoon full of this mixture and roll it between your palms and press it flat to 1/2 cm thickness. Repeat with the rest of the mixture.
6. Place these flattened biscuits on a baking tray lined with parchment paper.
6. Bake for 10-15 minutes until browned on the edges.
7. Allow to cool completely and store in an airtight jar.
Healthy and gingery biscuits are ready ! 🙂
THE VEGAN BIRDIE 