Peanut butter and date biscuits
These nutty, spicy nuggets are perfect for gluten-intolerant teatimers. To make, preheat the oven to 180°C. Mix 6 tablespoons organic peanut butter, 1 tablespoon coconut oil, 1 teaspoon vanilla paste, 1 teaspoon ground ginger, 8 roughly chopped, pitted dates and 120 g almond flour by hand in a large bowl until a crumbly dough forms. Roll the dough into 12 equal-sized balls and use a cookie cutter to press out any shape of your liking. Place on a greased baking tray and bake for 10 minutes.