Dipped Ginger Biscuits

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Last week I had the pleasure of being surprised by my sister, Ellie with a delicious treat! Ellie is a whiz in the kitchen and since suffering from IBS over the last few years, she has been experimenting with lots of recipes to make sure she doesn't have to miss out on her favourite things. Her latest creation is these crunchy oat and chia ginger snaps dipped in a nutty dark chocolate and she kindly offered to let me share the recipe with you guys. They really are delicious, reminding me of a chocolate digestive with a little bit of a ginger kick. Of course, they are refined-sugar, dairy and gluten free too.

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Ingredients (Makes 5x large biscuits or 12x small)

For the biscuits 2 tablespoons chia seeds 6 tablespoons almond milk 2 cups / 240g regular or gluten-free oats ¼ teaspoon earth salt ¼ cup / 30g coconut palm sugar 2 or 3* tablespoons fresh ginger finely grated (*to taste) 2 teaspoons organic raw vanilla powder / 2 teaspoons vanilla extract 2 tablespoons maple syrup 5 tablespoons coconut oil at room temperature

For the dipping sauce ¼ cup / 60ml cup water ¼ / 60ml maple syrup 3 tablespoons raw cacao 30g hazelnuts

Preheat oven to 180 degrees.

In a mug, stir together the chia seeds and almond milk and set aside for 10 minutes to form gel.

In a blender, mill the oats to make a coarse flour, then add in the salt & coconut palm sugar and briefly blend.

Next add in the ginger, vanilla, maple syrup, coconut oil & chia gel and blend thoroughly to form a sticky dough.

Line 2 baking trays with baking paper and spoon the mix into 5 (for large biscuits) or 12 (for small biscuits) evenly sized portions, making sure to leave enough room in between each biscuit to flatten them.

The dough will be sticky and a little tricky to handle! A useful tip is to wet the side of your hand and use it flatten and shape the biscuit

Bake biscuits in oven for 20 minutes, flipping them half way through. Then remove from oven and set aside to cool.

Now for the chocolate dipping sauce! Crush the hazelnuts using a pestle & mortar (or side of a knife) and roast in the oven for 10 minutes

Mix together the water and maple syrup in a saucepan and bring to a simmer on a low heat

Stir in the cacao, whisking it with a fork. If you prefer a thicker sauce, add more cacao!

Once the biscuits have cooled, dip them into the saucepan to coat them halfway.

Place biscuits onto a plate and sprinkle the roasted hazelnuts onto the chocolate half and leave in the fridge to set.

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You can find my lovely sister and her creations on Instagram @elliemaeclarke/@splendid_kitchen!