giant pecan ginger crisps // gluten free, vegan

Giant Pecan Ginger Crisps {Gluten Free, Vegan}

*Insert witty opening statement here*

I’ve been away for a while… oops. I was just thawing after the sudden onset of winter. 

Kidding. I had exams. Ew.

Giant Pecan Ginger Crisps {Gluten Free, Vegan}

But I believe I’ve more than made up for my absence by bringing to you today a recipe for the infamous ginger biscuit: the giant gingersnap. Only better, because there are oats and pecans. And these gingersnaps are thin and crispy rather than thick and chewy, hence I’ve elected to call them ginger crisps instead. Don’t worry. They’re just as tasty as the teeth-breaking gingersnaps from your childhood.

Giant Pecan Ginger Crisps {Gluten Free, Vegan}

Especially because this giant gingersnap variation is gluten free and vegan, without any compromise on flavour. The puckered surface, riddled with holes, is perfect for dipping into a hot drink to infuse the entire biscuit with your favourite milky concoction. My brew of choice? Peppermint tea. Unlike the original gingersnap, the careful game of soaking biscuit in brew is not entirely necessary, because these biscuits retain some flexibility, and will not – I hope – break your jaw.

Giant Pecan Ginger Crisps {Gluten Free, Vegan}

Giant Pecan Ginger Crisps {Gluten Free, Vegan}

On another note, I hope you enjoy seeing a little bit more of me in this post. Even if I am still without a face. A girl has to maintain some anonymity, it’s all part of my aesthetic! Shout out to my big sister Katie for snapping these shots and sharing her rings. 

Giant Pecan Ginger Crisps {Gluten Free, Vegan}

Over and out, your semi-frozen author Rosie. 

giant pecan ginger crisps // gf, vegan
Riddled with holes and studded with pecans, these giant ginger crisps are perfect for dipping into a hot drink on a cold night, or for satisfying cravings for anything crispy, sweet and crunchy.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 75g golden syrup
  2. 85g coconut oil
  3. 110g brown rice flour
  4. 50g buckwheat flour
  5. 40g brown sugar
  6. 50g rolled oats
  7. 40g pecans, finely chopped
  8. 2 teaspoons ground ginger
  9. Pinch of ground cloves
  10. 1/4 teaspoon bicarbonate soda (baking soda)
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Instructions
  1. Preheat the oven to 180 degrees C and line 2 baking trays with baking paper.
  2. Melt the coconut oil and golden syrup together in a small heatproof bowl in the microwave. Set aside. In a large bowl, combine all the remaining ingredients then add the warm oil and syrup mixture. Stir until combined.
  3. Roll two tablespoons of the ginger crisps mixture into balls and place on the baking tray, leaving plenty of room to spread. Press out biscuits with fingertips until as thin as possible.
  4. Bake for 15-20 minutes until golden brown. Cool completely on the trays and store in an airtight container for 2-3 days, though they will soften with time.
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