1 cup puffed brown rice
1 cup desiccated coconut
1/4 cup rice flour
1/8 teaspoon salt
1- 1 ½ teaspoons ginger powder, ground
¼ cup cashew butter or seed butter
¼ cup oil
1/3 cup + 1 tablespoon honey
2 teaspoons vanilla extract
1 tablespoon water
½ teaspoon aluminium free baking powder
Place puffed rice in blender and blend until fine powder. Then put rice powder and next four dry ingredients into mixing bowl, stir well and set aside. Place remaining ingredients (except baking powder) into small saucepan, bring to boil, turn off heat and stir in baking powder for 10 seconds. Pour hot mixture over dry ingredients, mix well. With wet hands form small amounts of mixture into balls and slightly flatten with wet fork. Bake at 140 degrees celsius for approximately 17 minutes. Makes 16-18 biscuits. For a firm, crisp texture, store in fridge.
"Not by might, nor by power, but by My Spirit", says the Lord. Zechariah 4:6
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