Health Haus

Rachel de Caen

Great made in advance and stored in the freezer – generally so I keep my mucky paws off them – they don’t take very long to defrost either! Make sure you use something to put in-between any layers and the container is airtight.

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Ingredients:

115g almonds

115g pecans

170g buckwheat flour

95ml maple syrup

7g ground ginger

15 coconut oil

10g chia seeds

1inch fresh ginger peeled and grated (optional)

100ml water (you may not need it all)

180C

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Method:

Put almonds and pecans in food processor until it makes a flour.
Add all the other ingredients aside from the water. Mix well.
Whilst the mix is moving drizzle in the water to make a dough.
Mould into an oblong shape.
Roll out on greaseproof paper until it is about the thickness of a pencil.
Put on an oven tray. Mark out gently with a knife the fingers approx. 2cm wide. Do not cut the whole way through!
Put in the oven for 10 minutes. Remove from oven. Cut the biscuits into fingers.
Put back in the oven for another 12 minutes until golden brown.
Cool and store in an airtight container for 5 days.

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Note :

These can be kept in the freezer and defrosted when required.

I like to dip them in raw chocolate and sprinkle with coconut sugar for a posher version!

Make a batch of raw chocolate, dip the fingers in it, put on greaseproof, sprinkle with coconut sugar and set the chocolate and then store in a airtight container.

Any chocolate left over can be mixed with dried fruit and nuts and make into chocolate treats.

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Ginger Fingers