Here's a wonderful baby snack based on the traditional ginger biscuit but healthier, super quick and easy to make - raw ginger buttons. It is commonly agreed that using ginger in baked goods has it origins in Europe, although food history claims the British have been enjoying the ginger biscuit since the 1840s. Ginger biscuits - not to be confused with their moister and fluffier cousin, gingerbread - are drier, with a crunchier texture, and perfect for dunking into a nice hot cuppa (tea, as is tradition in Britain)!
Ginger is a lovely warming spice, which makes these buttons ideal for the cooler months of the year. Even in its dried format, ginger offers anti-inflammatory benefits and helps calm and soothe the digestive system. These buttons are a nice and gentle way to introduce ginger to little people, who can sometimes find the taste of raw ginger root too overpowering. Their soft texture makes it easy for babies to chew - although not as great for dunking. ;-)
I love this recipe because it is entirely raw, so you need zero baking skills to enjoy the wonderful flavour of the ginger and other spices. The recipe contains no wheat or flour of any kind, nor does it contain dairy, so it is perfect for vegans and those who can't eat gluten. And did I mention it is completely free from refined sugar? Packed with nuts and sweetened with dates, this protein and fibre rich baby snack is entirely guilt-free and one you'll be encouraging your little one to eat at every opportunity!
Yields approximately 20 small buttons.
150g (~8) pitted Medjool dates, chopped into quarters
85g raw almonds
60g raw pecan nuts
11/2-2 Tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves