Gluten Free Biscuits – Ginger Garam
The icing tasted exactly like the original ginger crunch biscuit my sister makes. The addition of turmeric was nice and had plenty of ginger and garam flavours coming through!
My inspiration for this recipe comes from a friend and sister. This recipe is a healthy spin on the traditional ginger slice. This version adding to the mix garam powder and replacing sugar with dates and flour with whole food ingredients. It’s a favourite in our household.
Making recipes isn’t a new hobby for me. As a Cookbook Author, I’m always on the lookout for cooking up something new and sharing. These gluten free biscuits are vegan and vegetarian friendly and zero sugar just dates. They are sweet, chewy and deliciously good. Enjoy!
Gluten Free Biscuits Recipe: Ginger Garam
Makes 12 cookies.
Biscuits
- 1 cup walnuts
- 1 cup coconut desiccated
- 1 cup oats (use almond flour to make gluten free)
- 1 T garam powder
- 1 T ginger powder
- 1 t grated fresh turmeric
- 2 c dates chopped
- 3 T coconut oil
- 1/4 c water
Process walnuts, coconut, oats, powders, and turmeric in food processor until a flour formed.
Add dates and oil, process until combined.
Add 1/4 water, process. If needed, add the remaining water to process until the mixture sticks together. Usually 1 minute in processor or fewer works.
Roll into 12 balls and press onto baking tray unlined. Bake 180 degrees celsius 15 minutes until cooked.
Sit aside to cool on a cooling tray, then ice.
Icing
- 2 T honey
- 1 T coconut oil
- 3 T coconut cream (I used Kara as thick and creamy)
- walnuts diced
Melt ingredients on very low, stirring constantly.
Ice the cookies when cool. Sprinkle top with walnuts.
Remove from heat and ice cookies. The icing didn’t run, but neither did it set too hard, just right. Tastes good too 🙂
The recipe is easy, but explore other ingredients to suit your needs.
