Cheeky, healthy gingernuts

Makes 9

Ready in half an hour

Sometimes, of an afternoon, you need a cup of tea and a biscuit. I’m having a real love affair with ginger at the minute, so it was only natural that I come up with some rockin’ ginger nuts. These ones are based on my bestest mate- sweet potato. They also have nuts, oats, and brown bread (trust me on this!), giving them amazing slow-releasing energy as well as a really satisfying mealy texture.


  • A mug full of roasted (or mashed if you must) sweet potato. I always, always have a tonne of roasted sweet potato in the fridge for salads and packed lunches, and strongly recommend it.
  • 1/4 a mug of red skin peanuts (you can use other nuts but I just go with the cheapest)
  • 1/4 mug of porridge oats
  • 1/2 a wholemeal bread roll or small slice of bread
  • 1 tbsp. coconut oil
  • 2-3 tbsp. honey, maple syrup, or other sweetener
  • 1-2 heaped tsp. of ground ginger (to taste)
  • 1-2cm piece of fresh ginger, chopped (only if you have it laying around)



  • Set the oven to gas mark 5. Grab a non-stick baking tray, or oil one up.
  • Place the nuts and oats in the food processor and blitz up until fine
  • Add all of the other ingredients and blitz until smooth
  • Spoon heaped tablespoons of the mixture on to the baking sheet. Wet your hands a little, and press out the cookie dough. I like to create little ridges by using three fingers to press down on each.
  • Bake in the oven for 20 minutes. If you want the more chewy and less gooey, flip them and bake for an extra five minutes.
  • Make some tea, eat biscuits, and be happy

5 Comments Add yours

  1. this looks insanely good!
    I will def try this
    Big hugs from me Xx


    1. Thanks so much! 🙂
      Really hope you enjoy!

      Liked by 1 person

  2. Eryn says:

    This is genius and sounds so lovely! I’m going to have to give it a try!

    Liked by 1 person

    1. That makes me so happy! Thanks Eryn 😀


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