Ginger & Turmeric (G&T) Biscuits dipped in dark chocolate

When making the ginger & turmeric shots, I of course could not throw away the fiber rich pulp my fabulous juicer was producing in the process and since I love ginger & chocolate biscuits I had to make a bunch of those !! I just went for a classic oat biscuit recipe adding the ginger and dipping the biscuits in my favourite melted dark chocolate. A pinch of sea salt and ground cardamom here and there made them even more tasty.

From a nutrition perspective these biscuits are definitely a healthy but absolutely delicious treat. They are rich in fibre, vitamins, minerals and are made without sugar, just dates and dried apples to add the right amount of sweetness. The perfect match for your afternoon green or fresh ginger tea, which you can easily make with a dash of ginger juice.  Just make sure you really stop what you are doing and enjoy every bite of these little flavour sensations.

Ingredients: ideally organic -makes 12-16
100g gluten free oats- fine cut
50g ground tigernut or almond flour
50g ginger & turmeric pulp or 30g freshly grated ginger – my favourite is just ginger -fresh or pulp
1 tsp baking soda-optional
40g of soaked dates – finely chopped
40g of soaked dried apple slices finely chopped
50g of coconut oil
1 tbsp tahini or any other nut butter
2 tbsp oat milk
1 pinch of sea salt
50g of dark chocolate (at least 85% cocoa)
Sea salt and ground cardamom to garnish

Method:
1. Preheat the oven at 180C and prepare the baking tray, lining it with baking parchment
2. Mix the dry ingredients first, then add the ginger and turmeric pulp/ or freshly grated version and work it into the flour mix till you get a crumble like texture, making sure it is well distributed
3. Melt the coconut oil, add the tahini, milk and pinch of salt, ix until well combine; then add the finely chopped date and apple slices,  mix until all is well combined
4. Now mix everything together in a bowl until well combine and a thick dough is forming, add a little more oat milk if needed.
5. Next take a tablespoon to get equal portions of the dough forming biscuits with you hands. The easiest way to do this is to form a ball first and then flatten it down on the parchment paper. If the dough sticks to your hands, dust them with a little almond or tiger nut flour.
6. Depending on size and thickness, bake at 180C for 25-30 minutes and leave to cool.
7. Melt the chocolate over a Bain-Marie, careful as to not make it too hot, I tend to take the pot of the hob once the water before boiling point and leave the chocolate to melt in its own time.
8. Once the chocolate is melted, dip the biscuits into the chocolate and leave to set on the baking parchment , you can also get a bit creative and use a spoon to drizzle the chocolate onto the biscuits. Garnish with a pinch of salt and ground cardamom or both whilst the chocolate is still warm.

They keep in the fridge in an air tight jar or biscuit tin for about a week or two. Well, if you haven’t finished them before that, which is highly possible 🙂

Enjoy !! xx