Maple Ginger-nuts!

My boyfriend and I went to World Vegan day today with a couple of friends. 

It was a pretty good day!

 We arrived at about 11 to see a vegan body builder do a talk then we pottered around the stalls till about 1.30 I tried sooo many samples! I felt sick by the end of it. 

We bought a bunch of cool stuff too. Pure veda coconut yoghurt, some soy protein that was on $10 a kilo (soo cheap) and 4 different flavours of cliff bar. 

The only problem of the day was that it was sooo packed with people. You couldn't even see what some of the stalls were displaying as there were hordes of people at every booth. It was till a great day though!

I made the biccies at work the other day and just had to make them again and blog about them. They are made with olive oil so they are really chewy and soft in the middle but crunchy on the outside. They are seriously the best I have ever made. Ginger, cinnamon and maple syrup..mmmmmm

Maple ginger-nuts 

Ingredients:

3/4 cup olive oil (just use the cheap stuff)

1/2 cup demerara sugar 

1/2 cup brown sugar 

1 Big thumb sized piece of fresh ginger, grated

1 teaspoon cinnamon 

1 teaspoon allspice 

2 teaspoon baking powder 

2 1/2 cups of plain flour

1/2 cup maple syrup

1/2 teaspoon vanilla

either one teaspoon of egg replacer mixed with 2 tablespoons of water or a teaspoon of ground flaxeeds mixed with 2 tablespoons of water. I found using the flax made the biscuits a little more chewy and using the egg replacer made them a bit more cakey. Both are excellent. 

Method:

Pre-heat oven to 180degrees. 

Combine all ingredients in large bowl and mix well. Roll into small balls and place on lined pan. 

Cook for about 12 minutes until slightly cracked and golden brown. 

Allow to cool for 10 minutes. 

Isn't this just the most perfect looking biscuit ever. Round and crunchy and crumbly. mmmm

xxx