These biscuits are deliciously sweet and spicy; perfect for the winter. One of the sweetening agents used is black strap molasses – a rich and sticky product that provides nutrients including manganese, copper, iron, calcium, potassium, magnesium, vitamin B6 and selenium. If possible buy the unsulphured variety.
In this recipe I also suggest that you soak the nuts for between 6-8 hours before using them. This is not essential to the actual recipe, but by soaking the nuts you help to reduce the amount of phytic acid found in them. The reason this is important is that phytic acid can bind with nutrients making absorption difficult, and it may also irritate the digestive system for some people.
- 1 cup of almonds (if possible soak for 8 hours then drain and pat dry)
- 1 cup of pecans (if possible soak for 8 hours then drain and pat dry)
- 3 tablespoons of linseeds
- 1 cup of buckwheat flour
- ¼ cup of maple syrup
- 2 tablespoons of black strap molasses
- 2 medjool dates
- ½ tablespoon of ground ginger
- ½ tablespoon of ground cinnamon
- 2 tablespoons of mixed spice
- 2 tablespoons of coconut oil
- ¼ cup of water (use just under this amount if you have soaked the nuts)
Start by blending the nuts in a food processor until fully ground. Then add the rest of the ingredients before blending everything together. The mixture should form into a big ball of dough in the processor.
Take out the dough and place it between 2 sheets of grease proof paper, then use a rolling pin to roll the dough out until it is about 1/2 a centimetre thick (the paper stops the mixture from sticking to the surface and the rolling pin.
Finally, use a biscuit cutter to cut out the biscuits, or simply use a knife and cut into squares.
Bake in the oven at 180°C for around 20 minutes.