Things have been very hectic and stressed at work recently and I feel like the Christmas season has suddenly crept up on me! I am off work for nine whole days this Friday and am really looking forward to having a good long break to recharge and switch off. I cannot wait to relax and party in equal measures! As Freedom Friday is looming ever closer, I am finally getting in to the festive vibe and so decided to make some ginger & nutmeg biscuits.
These cookies are both wheat free and gluten free, as they are made with ground almonds rather than flour. They are also sugar free, containing just a small amount of agave syrup instead. They contain wonderfully healthy organic extra virgin coconut oil rather than processed vegan margarine or highly refined, processed oils.
It will make such a difference to the taste if you use fresh, rather than ground dried ginger and nutmeg. However if you want to use up some dried ground spices which you already have rather than buying fresh, roughly halve the quantities of the spice as the dried versions have a more concentrated taste, but it will be down to individual taste how much ginger and nutmeg you prefer, so feel free to adjust the quantities.
I also added some spices and orange slices to delicious organic red wine so that I could enjoy some mulled wine while I baked these to aid with the relaxation process!… It worked ;-)
- 1 1/2 cup ground almonds
- 2 tsp fresh grated ginger
- 1 tsp fresh grated nutmeg
- 1/2 tsp cinnamon
- ½ tsp baking powder
- ¼ teaspoon baking soda
- 2 tbsp coconut oil, liquid
- 1 tsp vanilla extract
- 3 tbsp almond milk
- 3 tbsp agave nectar or replace with another liquid based sweetener if you prefer
- Pinch of salt
These cookies are based on my soft chocolate chip almond cookies. You can view that recipe here. I varied them to get a more festive flavour seeing as I am getting in to the winter wonderland vibe! You can vary the types, ratios and quantities of spices to suit your own personal taste.
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