Choc Ginger Biscuits
Gut-loving choc ginger biscuits have never been easier, and using the Gut Seal Pre-mix as your base means most of the hard work is already done. Nut-free, freezer-friendly, and a certified lunchbox star.
Ginger is the standout ingredient here.
It supports movement of the bowel and regularity, and is both antihistamine and antiparasitic. Easy to whip up in a double or triple batch, these biscuits last for a week in the pantry and months in the freezer.
Everything you need to make these:
Choc Ginger Biscuits recipe
Makes 24 biscuits. Ready in about 25 minutes.
Ingredients
- 200g Gut Seal Pre-mix
- 150g ghee or butter
- 20ml MCT oil
- 1 egg
- 1/2 tsp bicarb
- 1/2 cup buckwheat flour
- 3 heaped tsp ginger
- 1 tsp high quality vanilla
- 1/2 cup xylitol or sweetener of your choice
Method
- Preheat the oven to 180°C and line 2 baking trays with baking paper.
- Add all ingredients except the MCT oil to a blender or food processor and combine until it comes together in a cookie dough consistency.
- Add the MCT oil and blend again until mixed through.
- Roll the dough into 24 balls and place on the trays.
- Score each ball with a fork to flatten slightly.
- Bake for 12 to 15 minutes and allow to cool before eating.
Shop the recipe (again):
Gut Seal Slice, the classic base recipe that started it all
Chocolate Layered Gut Seal, with an epic chocolate layer on top
Chocolate Hazelnut Brownie Cake, rich and fudgy with Diversity Dough
Want recipes like this in your inbox?
Weekly fermented recipes, gut-health insights, and the occasional special offer. Sign me up.
