Recently I hired a beautiful young, talented cook named Emma Carter to provide me with some autoimmune friendly recipes for my online meal planning program On Track. I asked Emma to do a guest post this week and share her story with one of her favorite recipes! These delicious Gingernut cookies are AIP friendly, Paleo and gluten free.
Guest post by Emma Carter from The Nourished Coeliac
This recipe for AIP ginger nut biscuits is one of my absolute favourites. With a generous kick of ginger and a satisfying crunch, they are the perfect AIP alternative to the real thing.
I use a lot of tiger nuts in my AIP baking as they are naturally sweet, rich in fiber and provide a healthy dose of gut friendly pre-biotics. Despite what the name may suggest, these tasty little morsels are actually tubers and are completely AIP friendly.
From cookies to cakes, crumbles and pancakes, they really are incredibly versatile. They make a fabulous ‘nut’ butter when mixed with coconut oil and can even been soaked and blended to make milk.
Perfect for an afternoon snack or weekend treat, these ginger nut biscuits also double up as the base for my pumpkin pie cheesecake.
- 1 level cup of tiger nut powder1/3 of a cup of arrowroot powder
- Just shy of half a cup of melted coconut oil
- Two dessert spoons of maple syrup
- 2 dessert spoons of ground ginger (This will give them a warm kick, add more if you like them really spicy)
- 1 tablespoon of gelatin powder
- 1 heaped teaspoon of cinnamon
- 1 teaspoon of bicarbonate of soda
- A pinch of salt
- A pinch of ground cloves
1. Preheat the oven to 390 degrees Fahrenheit and line a baking tray with a sheet of baking parchment.
2. Start by adding all the dry ingredients to a mixing bowl and stir well to combine.
3. In a separate bowl, add the maple syrup to the melted coconut oil and stir to combine.
4. Sprinkle the gelatin powder over the surface of the liquid and whisk immediately to ensure it is thoroughly combined with the liquids.
5. Pour the liquids into the dry mixture and fold together gently until completely combined and a dough starts to form.
6. Use your hands to form 15 small balls of dough, slightly smaller than a golf ball.
7. Place these onto the baking sheet and use your hands to press them into biscuit shapes. They will spread slightly when cooking so leave some space between each biscuit.
8. Put these in the middle of the oven and bake for 15 minutes until they are golden brown.
9. Remove from the oven and leave to cool and firm up.
Makes 15 Gingernuts
About the Author
After living with a list of ever growing symptoms for most of my life, I was finally diagnosed with Coeliac disease in 2014. While some people may find a diagnosis of an autoimmune disease difficult to come to terms with, I felt immediate relief knowing that a lifetime of questions had been answered.
I embraced my diagnosis whole heartedly and set about on an entire life overhaul. Everything changed from the way I ate to the way I exercised and managed my stress.
A year into my new routine however and I was still suffering with niggling symptoms that would not subside, no matter how clean my diet and how much I hit the yoga mat. After many hours searching for answers online I hit upon the autoimmune paleo diet and everything suddenly seemed to make sense.
I began the diet immediately, confident that it was the approach I needed. I watched the majority of my remaining symptoms fade away and developed a clearer awareness of what foods work for me and what does not.
I learnt to cook for the first time in my life and enjoyed experimenting and getting creative with what can seem like a limiting diet. From this, my blog was born! I now work full time developing recipes predominantly focused on restricted diets and am constantly creating in my AIP kitchen.
I hope you enjoy my recipe and that they inspire you on your journey.
Get access to more of Emma’s fabulous autoimmune friendly recipes in the On Track meal planning program. Follow Emma at http://www.thenourishedcoeliac.com/