Ayurvedic Crispy Orange Biscuits
Ingredients (15-20 biscuits):
220 g Oatmeal flour
15 g Organic Ashwagandha Powder
40 g Coconut sugar
1/2 tsp. Vanilla
1 tsp. Baking powder
1/2 tsp. Salt
40 g Maple syrup
30 g Coconut oil (melted)
1 Orange juice and peel
1 tsp. Grated ginger or Organic Ginger Powder
Instructions:
1. Preheat the oven to 60C. Line a large baking sheet with baking paper.
2. Mix the dry (first 6) and wet ingredients (last 4) in separate bowls.
3. Pour the wet ingredients over the dry ingredients and mix until you get a homogeneous dough.
4. Shape 2-3 cm balls with your palms, then press them down in the baking tray to make approx. half a cm thick disks.
5. Bake for 20-25 minutes (bottom-top) and allow to cool. As they cool, the biscuits become more crispy.
6. Store the residue in a mason jar in the refrigerator for 4-5 days or in the freezer for up to 1-2 months.
220 g Oatmeal flour
15 g Organic Ashwagandha Powder
40 g Coconut sugar
1/2 tsp. Vanilla
1 tsp. Baking powder
1/2 tsp. Salt
40 g Maple syrup
30 g Coconut oil (melted)
1 Orange juice and peel
1 tsp. Grated ginger or Organic Ginger Powder
Instructions:
1. Preheat the oven to 60C. Line a large baking sheet with baking paper.
2. Mix the dry (first 6) and wet ingredients (last 4) in separate bowls.
3. Pour the wet ingredients over the dry ingredients and mix until you get a homogeneous dough.
4. Shape 2-3 cm balls with your palms, then press them down in the baking tray to make approx. half a cm thick disks.
5. Bake for 20-25 minutes (bottom-top) and allow to cool. As they cool, the biscuits become more crispy.
6. Store the residue in a mason jar in the refrigerator for 4-5 days or in the freezer for up to 1-2 months.
