Spelt and chia ginger cookies (nut free/egg free)

I apologise it has been a while since I have posted many recipes! We have been moving house and setting up our new place, busy with landscaping etc etc etc…life has been very busy! (On top of the usual craziness it is here anyway 😉 ) Now things are settling down! The kids and I have had a blast recipe testing these, the perfect blend of simplicity and spice.

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300g spelt flour (half wholemeal if you have it)
150g butter
50g mollases
100g brown sugar/rapadura/muscovado (I have replaced up to half with granulated stevia with success)
1tbsp chia seeds + 3tbsp water
2tsp ground ginger
2tsp cinnamon
1/4tsp bicarb soda
pinch salt

Combine chia seeds and water in a small cup and let sit for 5 minutes to gel. Meanwhile, in a food processor cream butter, sugar and mollases (speed 3, 2 minutes). Then combine all ingredients, including chia gel, in the food processor and mix well till a nice dough ball forms (speed 4, 40 seconds). Cover dough a refrigerate for half an hour to make it easier to handle while rolling.

Preheat oven to 180 degrees. Roll dough out to a thickness of roughly 4-5mm and cut desired shapes, transferring onto a baking paper lined tray. Cook in the oven for 12-15minutes, still should be slightly “cushiony” when ready, and will crisp up as they cool.

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