Blackstrap Molasses Gingerbread Biscuits

This healthy alternative to gingerbread contains no refined sugar and is full of nutrients and minerals like iron, calcium, selenium, and Vitamin B from the blackstrap molasses. A little spicy, and very moreish, these school-friendly biscuits are delicious when eaten fresh and freeze well too.

Makes 12-16

Yields1 Serving
 1 tbsp stevia powder or coconut sugar
  cup blackstrap molasses
 ½ cup coconut oil or olive oil
 3 tbsp non-dairy milk like almond, soy or rice
 ½ tsp vanilla extract
 1 cup whole wheat spelt flour
 ¾ cup plain spelt flour
 2 tsp ground ginger
 1 tsp cinnamon
 ½ tsp nutmeg
 ½ tsp bicarb soda
 Pinch of sea salt
 Optional extras: dried fruit or nuts to decorate
1

Preheat oven to 180 degrees.

2

In a bowl, mix sugar, oil, molasses, milk and vanilla extract. In a separate bowl, mix together flours, spices, bicarb and salt.

3

Combine the two slowly, being careful not to overmix.

4

Place rounded tablespoons on a lined baking tray and flatten slightly.

5

If you’d like you can press in a nut or piece of dried fruit on the top of the cookie for decoration.

6

Bake for around 12 minutes, being careful not to overcook, as they’ll harden on standing.

7

Recipe Contributor: Pauline Hatch

CategoryTags

Ingredients

 1 tbsp stevia powder or coconut sugar
  cup blackstrap molasses
 ½ cup coconut oil or olive oil
 3 tbsp non-dairy milk like almond, soy or rice
 ½ tsp vanilla extract
 1 cup whole wheat spelt flour
 ¾ cup plain spelt flour
 2 tsp ground ginger
 1 tsp cinnamon
 ½ tsp nutmeg
 ½ tsp bicarb soda
 Pinch of sea salt
 Optional extras: dried fruit or nuts to decorate

Directions

1

Preheat oven to 180 degrees.

2

In a bowl, mix sugar, oil, molasses, milk and vanilla extract. In a separate bowl, mix together flours, spices, bicarb and salt.

3

Combine the two slowly, being careful not to overmix.

4

Place rounded tablespoons on a lined baking tray and flatten slightly.

5

If you’d like you can press in a nut or piece of dried fruit on the top of the cookie for decoration.

6

Bake for around 12 minutes, being careful not to overcook, as they’ll harden on standing.

7

Recipe Contributor: Pauline Hatch

Blackstrap Molasses Gingerbread Biscuits
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