The combination of different spices in these biscuits makes them really aromatic and delicious. Serve them with a cup of your favorite hot herbal tea for a delicious and soothing afternoon treat. All the spices included in this recipe have medicinal benefits and before we start with the recipe, let's take a look at some of them.
Cardamom increases bile production and brings life and wholesome, non-toxic warmth back to a stagnant, sluggish liver that has been overheating for years and is now cooling down. The warmth of cardamom restores homeostasis.
Ginger helps calm spasms in the liver and regulates its heat – it can warm the liver, waking it up from stagnation, or cool a very hot liver, balancing it as needed.
Ingredients:
- 1/4 tsp. softened coconut oil (not melted);
- 2 tbsp. pure maple syrup ;
- 1/2 tsp. coconut sugar ;
- 1 tsp almond flour ;
- 1/3 tsp. brown rice flour;
- 1/3 tsp. oat flour ;
- 1 1/2 tsp. ground cinnamon ;
- 1 tsp ground cardamom ;
- 1/4 tsp. ground cloves;
- 1/2 tsp. ground ginger ;
- 1 tsp baking powder ;
- 1/2 tsp. baking soda ;
- 2-3 tbsp. unsweetened almond milk.
Method of preparation:
Preheat the oven to 180°C. Line a tray with baking paper.
In a bowl, mix the coconut oil , maple syrup and coconut sugar until you get a smooth mixture.
In a separate bowl, whisk together the almond flour , brown rice flour, oat flour , cinnamon , cardamom , cloves, ground ginger , baking powder and baking soda .
Add the dry mixture to the wet in two additions, mixing to form a stiff dough. Add almond milk if needed. Chill the dough in the refrigerator for 20 minutes.
Use a 4 cm diameter measuring spoon to form cookies from the dough and place them on the prepared baking sheet.
Bake for 16-18 minutes until golden. Let cool for 5 minutes before transferring the cookies to a wire rack to cool completely.
They are best stored at room temperature in a tightly closed container.
Makes about 16-18 biscuits.
