As soon as I read the recipe for healthy gingernut biscuits on Dannii’s blog I knew I had to make them. But they had far too much ginger in them for me and so I decided to adjust the spices and make cinnamon and vanilla biscuits. These kept fantastically well and went down a treat in the afternoon with our espresso.
I love new toys and gadgets and as soon as I got my iPad I started playing around. I found Siri and discovered that she is very clever indeed. All I had to do was open a document and use her speech recognition to dictate my blog posts. I thought this was brilliant as it would save me the time of actually typing out my thoughts. But what I did not know at the time is that this app uses data. Non fixed line data is very expensive in South Africa unless you have a contract. I have very limited data at home so I cannot make use of this awesome tool as much as I would like to. I am back to having to type up my posts which is not the end of the world. However, I usually come up with things to talk about while I am driving. Not that I would be able to dictate while navigating my car on the road, as both take a lot of concentration. What I really need is for someone to come up with an app that transcribes my thoughts for me! That would work really well as I often ‘write’ blog posts in my head while trying to fall asleep at night. What also works very well are these biscuits as you can change the spices to suit your own tastes, without affecting the crunch.
Cinnamon And Vanilla Biscuits
- 70 g raw cashew nuts
- 70 g raw almonds
- 20 g desiccated coconut
- Pinch of flaked salt
- 2.5 mls baking powder
- 20 mls ground cinnamon
- 10 mls vanilla powder
- 5 mls lemon juice
- 45 mls maple syrup
- Preheat the oven to 180° Celsius
- Place the nuts and coconut into a blender and process until fine
- Place this into a mixing bowl
- Add the salt, baking powder, spices, lemon juice and maple syrup
- Mix with a spatula to form a dough
- Divide the mixture into 8 portions
- Roll each portion into a ball and place onto a lined baking sheet
- Flatten each ball to 1cm thick
- Place in the oven and bake for 16 minutes
- Remove from the oven and leave to cool on the baking sheet for 5 minutes
- Transfer to a wire rack and leave to cool completely before eating
Disclosure: This recipe has been published with permission. To find more recipes why not buy Dannii’s recipe book Hungry Healthy Happy: How to nourish your body without giving up the foods you love which is for sale on Amazon. This post is in line with my blogging policy.
I am on leave until the 28th of April. I will reply to comments on my posts when I can while I am away.
What I blogged April 25:
- two years ago – Cheese Making Course
- three years ago – Basil Shortbread
- four years ago – Tandy Goes To Scotland!