RECIPE

INGREDIENTS 

175g spelt flour (organic)

40g coconut sugar

50g coconut oil (cold pressed extra virgin)

20g maple/agave syrup/honey

1/2 teasp ground ginger

1/2 teasp ground cinnamon

1/4 teasp ground cardamom

1/2 teasp bicarbonate soda

2cm grated root ginger

1 x chia seed 'egg' ( 1 chia 'egg' = 1 tablesp chia seeds : 4 tablesp warm water whisked together to form a gel)

METHOD

• sieve flour & add all dry ingredients to a food processor & pulse together
• add coconut oil and pulse to a breadcrumb texture
• add root ginger, flax egg, syrup and mix to a dough
• turn onto a clean surface & roll out to approx 5 mm thick 
• cut into shapes using a cutter, dusting the cutter with flour
• arrange on a baking tray lined with baking paper
• bake for 12-15 mins at oven temp 180 degrees/160 fan oven
• allow to cool 
• store in an airtight tin