Natural Born Feeder

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder

Ginger Snap Creams

Ginger Snap Creams
Ginger Snap Creams
Ginger Snap Creams

The perfect crunch! These super fine biscuits are hard to stop at one, I really recommend making the cashew cream filling, layered up this sweet sandwich is the ultimate treat! Of course you could make them into ginger bread snaps and decorate with some dark chocolate and dried fruit. If using the cashew cream filling, keep refrigerated. If you are storing just the biscuits themselves keep in an air-tight container at room temperature.

Ginger Snap Creams

  • 100g buckwheat flour
  • 70g rice flour
  • 30g tapioca flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 3 tbsp. coconut sugar
  • 1 tbsp. ground ginger
  • ¾ tbsp. mixed spice
  • 2 ½ tbsp. coconut oil
  • 2 tbsp. black strap molasses
  • 1 tbsp. milled flaxseed + 3 tbsp. water- soaked for 20 minutes

Cashew cream filling

  • 100g raw unsalted cashews- soaked for at least 5 hours
  • 1 ½ tbsp. coconut cream (from a can of full fat coconut milk)
  • juice of half a lemon
  • tbsp. maple syrup
  • tsp vanilla extra or seeds of 1 vanilla pod
  1. Rinse and drain the cashews, place in a food processor or nutri- bullet along with all other ingredients and blend into a smooth thick cream.
  2. Spoon ½ tbsp. of cream into the center of biscuit and place another one on top, pressing down gently until the cream spreads.
  3. Keep refrigerated.

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