Tania Hubbard used this recipe from her cookbook ‘gluten free grain free – food we love’ as the base for a gluten free gingerbread house – get creative and do the same, or just enjoy the delicious gingery taste of these biscuits!
- 2 Cups Pumpkin Seeds
- 1 Cup Coconut Palm Sugar
- 2 Tablespoons of Ground Ginger
- 1 Tablespoon of Cinnamon
- 3 Egg whites
Preheat oven to 180C and line a baking tray or two with non stick baking paper. In your food processor combine pumpkin seeds, coconut palm sugar, cinnamon and ginger and process until the mix resembles fine bread crumbs then remove from your food processor and put into a mixing bowl. Add egg whites and combine really well - make sure there is no egg white showing through the mix. Using a teaspoon pick up enough mix to make a cookie (you decide the size!) and drop onto baking paper. Press down lightly with fingers to make a flatter cookie. Bake for 15 minutes until the biscuits start to crack on the top and go brown. Let them cool down on the tray, then keep in an airtight container.
You can bake these biscuits longer for a more crunchy texture - just watch them closely so they don't burn!