Ginger Nut Teff Biscuits

nut butter ginger teff biscuits

what you need

1 ½ cup brown teff flour
1 cup nut butter of your choice*
1/2 cup honey
1/3 cup coconut oil, melted
1 tsp cinnamon
1 tsp vanilla
1/2 tsp sea salt
1/3 cup dark chocolate, cut into very small chunks
1/4 cup crystallised ginger, finely diced

what to do 

Preheat oven to 175°C fan forced.

Add all ingredients into a medium- sized bowl. Mix together until well combined.

Using a tablespoon of mixture, roll into a ball. Place onto baking tray. Lightly press each ball with a fork.

Place in the oven and bake for 18 minutes.

Remove from oven and leave for 10-15 minutes. Place on rack to cool completely.


*I used a homemade cashew and almond butter. Oven roast 2/3 cup almonds and 1/3 cup cashews at 150°C for approximately 15 minutes or until golden brown. Remove from oven and place into high food processor  while still warm. Process gradually to the highest speed until a paste consistency, scraping bowl occasionally. Can take up to 6+ minutes to get the right consistency.

Outback Harvest Brown Teff Flour


The Wholefood Pantry Virgin Coconut Oil


Herbie’s Cinnamon Ground 35g


Ceres Organics Crystallised Ginger


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