Buckwheat ginger biscuits recipe

I love sweet things, but seldom eat them these days as I continue with the low sugar diet. Sometimes though, I just want a treat. Not too long ago I found this recipe online. Because of my special dietary needs (low fodmaps, gluten-free, dairy-free and a dislike of coconut flour …) I decided to adapt the heck out of it, and surprisingly it worked. Hope you enjoy these biscuits as much as I do.

Buckwheat ginger biscuits

(Gluten free, grain free, dairy free, refined sugar free, low fodmaps)

5 tbs buckwheat flour

2 tbs tapioca flour

4 tbs olive oil

2 tbs maple syrup

1-2 tbs fresh ginger, grated (adjust to match how much you love ginger)

1/4 tsp whole fennel seeds

A few grinds of black pepper

Heat oven to 180 celsius.

– Mix all ingredients together to form a dough.

– Roll into balls and flatten to 1/4 inch on a greased oven tray.

– Bake until golden (approx 9 minutes). Cool on the oven tray to prevent crumbling.

– Eat! (yum)

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