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