Honey Ginger Snap Biscuits

These little numbers are adapted from Nourishing Traditions by Sally Fallon. I've replaced the sugar with honey, reduced the salt and increased the ginger. Soaked and dehydrated almonds (activated nuts), have been used in the recipe however you can replace them with gently toasted or raw almonds.

Local wholefood expert, Jude Blereau mentions the following from her beautiful cookbook, 'Wholefood for Children'. "Like whole grains, nuts and seeds contain phytic acid and enzyme inhibitors. To neutralise these, traditional cultures generally soaked their nuts and seeds overnight in water with a little salt , then dried them in an over at a low temperature or in the hot sun. I don't always do this, and the world won't fall apart if you don't, but it does make it easier for little tummies to digest". Jude advises removing almonds skins as they can irritate your stomach.

I usually buy my nuts in bulk, soak and dehydrate them so I always have some for cooking and snacks. Although the whole process takes alot of time, it only takes a few minutes to soak them over night and place them in the dehydrator. My stomach thanks me for soaking my nuts and seeds. Have a try and see if it works for you.


Soaked and Dehydrated Nuts

Add desired quantity of nuts into a bowl and cover with water
Cover with a cloth and leave overnight
Strain and rinse well.
Spread on a tray and bake in oven at the lowest temperature until dry inside. (Break on in half to see whether is has been fully dried)
or use a dehydrator set at 40C

My family has devoured these biscuits and this is the second batch i've cooked this week. I'm experimenting with different flours to replace the arrowroot powder with as it is expensive and hard to find organic versions. It does give the biscuits lovely texture and creaminess.


Honey Ginger Snap Biscuits

1.5 cups toasted or dehydrated nuts
1/2 cup coconut oil or butter
1/2 cup honey
1 cup arrowroot flour
2 teaspoons ginger powder (1 tablespoon juice from freshly grated and squeezed ginger root)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon sea salt


Preheat oven to 160C
Place almonds in food processor until finely ground. Add remaining ingredients and blend until a dough forms
Line baking tray with baking paper
Roll into small balls and press down lightly with a fork
Bake for approx 20 minutes or until golden brown
Allow to cool then transfer onto cooling rack