A thousand apologies for the fact that I haven’t posted recently. It’s been a busy couple of months and life has completely taken over once again. I hope everyone has had a wonderful Christmas.
Today I wanted to share my recipe for Chocolate covered ginger biscuits. These biscuits are gluten-free, refined sugar-free and almost dairy free! I say almost dairy free because they contain 30 grams of grass-fed whey protein powder from a brilliant UK brand called genetic supplements. Despite being dairy intolerant I decided to try this protein powder because it is marketed as being 98% lactose-free, completely grass fed and came highly recommended. After using this product for a few months I have suffered no negative effects like I normally would with dairy. No shortness of breath, no bloating and no stomach issues. In addition to this, there is also grass-fed butter in this recipe. I have allowed butter back into my diet because its a great source of vitamin k2 and us dairy-free folk will know vitamin k2 is so important for the absorption of calcium but is generally only available in dairy products. I will sometimes add a bit of grass-fed butter to my coffee in the mornings to improve focus. Strange how some forms of dairy can leave me out of breath while others can be absolutely fine. Does anyone else find this?
One of the main ingredients in this recipe is organic blackstrap molasses which is a new ingredient for me. I have learnt to absolutely love it. Molasses is the byproduct of refining sugar cane. You can get different types of Molasses but Blackstrap Molasses is the residue that is left over at the end of the process and as a result is high in vitamins such as calcium and magnesium and also has the lowest concentration of sugar. It is also said to be good at combating stress. Blackstrap Molasses is ideal for using in biscuits/cookies because it leaves you with a crunchy exterior while the insides remain chewy and delicious.
In addition to this, these ginger biscuits are also a nutritional powerhouse containing flaxseed (high in omega 3), Almond and coconut flour (good for heart health), Chocolate (A powerful antioxidant) and not forgetting the hero of this recipe – Ginger which we all know is a super anti-inflammatory.
- 200g blanched almond flour
- 2 Table Spoons coconut flour
- 1/2 tsp baking Soda
- 2 tbs ground ginger
- 1 heaped tablespoon blackstrap molasses
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 2 tsp cup coconut oil, melted
- 1 heaped tbs organic blackstrap molasses
- 100g 70% Cocoa Dark Chocolate
- 100g Grass Fed Butter
- 30g Grass fed protein powder
- 1 tbs Flaxseed + Water
Combine the almond flour, coconut flour, baking soda, sea salt, cinnamon, 30grams of protein powder in a mixing bowl or processor and mix well
Add 1tbs of of flaxseed to a small amount of water, leave for 5 minutes and then add to the mixture
Add the coconut oil and black strap molasses and mix until a dough is formed
Put the dough in the fridge for 30 mins to set
Roll in to 12 even size balls and flattened on to a sheet on baking paper.
Bake at 170 degrees for 11 minutes and leave to cool on a cooling tray
Make a chocolate ganache by melting 100g chocolate with 100g butter on a very low heat. Allow to cool slightly before pouring over biscuits. Add a sprinkle of chopped chocolate if desired
Allow to set and then enjoy!