This is a softer version or a ginger snaps for sure, yet very satisfying, especially with your afternoon tea. If you are not a big fan of stevia, use agave or maple syrup, and if you want to make this recipe 30-Days Challange friendly, simply leave out the banana and add 1/4 of dairy-free milk instead.
1 1/2 cup rolled oats, finely grounded
1/4 cup chickpea flour
1/4 cup buckwheat flour
2 tbs ground flaxseed, soaked in 1/4 cup water
1/2 cup walnut, roughly grounded
1/8-1/4 cup stevia
1 ripe banana, mashed
1 tsp ginger powder
1/2 cup olive oil
1/2 tsp baking powder
pinch of salt
1. Prepare all your ingredients, soak the flaxseed for 5 minutes, ground the oat, nuts for the biscuits.
2. Put all the ingredients into a medium mixing bowl and combine.
3. Scoop one tablespoon onto a prepared baking tray. Flatten the dollops with your hands then bake for 15 minutes on 175 C degree.