Ginger Snaps

Makes 30

These vegan, gluten-free ginger snaps are very spicy and go well together with a strong tea, or an espresso. If you want them less spicy, you can just cut down a little on the ground ginger.

200ml rice flour

200ml buckwheat flour

200ml almond flour

3 tbsp ground ginger

2 tsp baking soda

2 tbsp melted coconut oil

5 medjool dates

50ml water

100ml maple syrup

In a bowl, add together all the dry ingredients and mix well. In a blender, mix together the coconut oil, dates, water and maple syrup. Add the date mix to the flour mix. Blend well. Form 30 balls and put on a baking pan, press them down a little with your thumb. Bake in the oven (fan) for 15 minutes at 180 °C.