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Lazy ginger thins…

March 17, 2013

Lazy ginger thins

Lazy ginger thins

The name Ikea, conjures up lots of different things for most people! Some regard the enforced mouse warren of aisles with disdain (me), some get excited at the thought of bright & shiny & new & clean. There are people who cringe at flat pack and there are those who love it (OK, I admit, I love assembling flat pack!), but what astounds me is the passionate view of the Swedish meatballs in the cafe!!

I know people who will drive 40 minutes to Ikea just to have a meal of Swedish meatballs from the hotbox, not for a BILLY bookcase, not for a RATIONELL kitchen system or cute cuddly toys, but for the meatballs!!!!

This “delicacy” of cryovac processed meat has had some bad press lately, but fortunately, the meat in the Australian Ikea stores is guaranteed as 100% Australian but just as processed no doubt!

In my previous gluten eating days, I did have a soft spot for one Ikea foodstuff: the gingernut biscuits.  They are no more special than the typical bought gingernut biscuit but the appeal for me was the stronger peppery ginger flavour and the snappy thinness. A moreish sweet ginger chip, almost!

Revisiting this memory inspired me to make this recipe – a truly lazy version. Bung everything in to your food processor, roll out to paper thin and bake in one piece!! They are so easy and just as moreish as the Swedish version with the benefit of being homemade, sugar free, high protein and gluten free!!

2 cinnamon quills
160g quinoa (or buckwheat or a mix)
160g almonds
60g pitted dates
2 teas ground ginger
1 teas ground cloves
1/2 teas bicarb soda
100g butter (or coconut oil)
3 tabs honey
Mill the cinnamon for 1 minute on SP 10.  Add the quinoa (and/or buckwheat) and dates and mill for a further 80 seconds on SP 10.  Add the rest of the ingredients and process on SP 6 for about 20 seconds until a firm dough forms. Refrigerate the dough overnight or at least an hour. It is much easier to handle when cold. Roll out onto baking paper to a thickness of 3mm. Score into squares and bake at 150ºC for about 15 minutes. Be careful as the biscuit can “turn” (burn) very quickly. When lightly golden, remove from the oven and cut through the scores with a sharp knife. Separate the biscuits and turn over, return to the oven for an extra few minutes. They will crisp up on cooling.
4 Comments leave one →
  1. Megan permalink
    June 14, 2015 4:45 pm

    Delicious, but very crumbly. We have nicknamed them the very difficult bikkies (VDB)!

    • June 14, 2015 5:51 pm

      Oh, that doesnt sound very good! I would add a little water, the dough should be quite moist but firm.

  2. Anonymous permalink
    March 17, 2013 8:21 pm

    each trip to perth, we always go to ikea for a feed. was meatballs for ages and still is for my kids, but i have fallen for their quiche. we live 400km from perth.

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