Ginger Biscuits
Servings Prep Time
4people 5minutes
Cook Time Passive Time
15minutes 30 – 60minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
15minutes 30 – 60minutes
Ingredients
Instructions
  1. Preheat the oven to 200 degrees C. Grind up the almonds and flaxseeds in a nut grinder (or Nutri Bullet).
  2. Add the Bicarb to this dry mixture
  3. In a separate bowl add the Tahini, Olive Oil, Maple Syrup, Fresh Ginger and Egg and mix together.
  4. Add in the dry ingredients and stir thoroughly
  5. Lightly grease a baking sheet and add 9 dollops of the mixture into this using tablespoons to pat each biscuit down and shape them. They will spread out so don’t put them too close together. Cook for 10 – 15 minutes
  6. Leave the biscuits to stand for 30 – 60 minutes. Melt the dark chocolate in a bowl and gentle tip each biscuit into the melted chocolate to cover the top of the biscuit. Then leave these to cool on a wire rack before enjoying! Can be kept in the fridge for up to 4 days.
Recipe Notes

Using the right snacks with IBS is important and can be really beneficial. And making your own is really satisfying. These biscuits are delicious and versatile and some of the ingredients can be easily swapped out.

#IBSFreeFood