Ginger & Nutmeg Almond Cookies

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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 ;-)

INGREDIENTS:

  • 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.

They are so simple and quick.  Just place dry ingredients in bowl, and mix in wet ingredients.  It seems like there is very little liquid in the mixture but remember these are almonds, not flour, so the mixture will be moist and come together very easily.  Roll the mixture in to a ball.  Divide the ball in to about eight smaller balls, flatten down on to a paper lined baking tray.  Even if they seem a bit wet, keep going, form them in to circles, and they will firm up once baked.  Bake at 170 degrees celcius for 15 to 20 minutes.  Agave will brown quicker than sugar so keep an eye on them.
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Allow to cool fully before picking up or eating!  This is crucial as they are too delicate when they are warm to be picked up, and they may fall apart.  If you allow them to cool they will harden so be patient!
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I won’t be posting any new recipes for the next couple of weeks as I’ll be staying in my parent’s house for the Christmas period.  I am really looking forward to catching up with family and friends, relaxing, dancing, sleeping, eating, and having so much extra time for reading, yoga and taking long nature walks!  If I do make anything nice over the Christmas period I’ll be sure to take a photo and put the recipe up in the new year.  While I won’t be posting any new recipes for the next few weeks, I will be doing a reflective post on the winter solstice in a few days.
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Take care over the festive season -eat, drink, and be merry! :-)
Rowena x
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Here is a picture of Cougar waiting patiently for his (my!) Christmas dinner last year ;-)  He would have got an unpleasant surprise when there was no turkey or ham on the plate!
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5 thoughts on “Ginger & Nutmeg Almond Cookies

  1. Lovely recipe and I love the tips you’ve given to Priya as I would prefer them without a sweetener 😍 have a great Christmas, Rowena, here’s to 2014 and more blogging and sharing x

    • Happy Holidays to you too Priya! :-) There is not much agave in there so you could easily sub it, could add a little extra coconut oil instead but they would obviously be less sweet. Though with some added vanilla they might stil taste cookie-ish as almonds are so sweet in these types of recipes! Let me know if you make a good variation!
      Rowena

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