Coconut and Ginger Snaps

coconut and ginger snaps

What I like about this recipe is that you can modify it to use up what ever nuts and seeds you have in your pantry cupboard. They are also really nice with the addition of ground ginger for some extra kick. They are quick to make and go perfectly with a cup of herbal tea.

Buckwheat groat are a type of gluten-free fruit seed with a nutty taste. They are a good source of fibre, B-group vitamins, magnesium, manganese, phosphorus, zinc, copper, potassium and selenium. The addition of cinnamon adds some sweetness without adding sugar, and also assist with maintain blood sugar levels.

They are great on their own or with some yogurt as a crunchy breakfast ‘cereal’.

Coconut and Ginger Snaps


  • 1 cup buckwheat groats
  • 1/4 cup coconut flakes or unsweetened desiccated coconut
  • 1/4 cup raw, unsalted nuts or seeds of choice – I used macadamia and cashew nuts – roughly chopped
  • 2 teaspoons chia seeds
  • 1/4 cup coconut oil, melted
  • 2 Tablespoons rice malt syrup or maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground ginger (optional)
  • pinch of salt


  1. Preheat oven to 160 degrees celcius
  2. Line a 22×22 cm brownie/lamington tin or small baking tray (with deep sides) with greaseproof paper.
  3. In a bowl, combine buckwheat groats, coconut flakes, cinnamon, ginger, nuts/ seeds, chia seeds and salt.
  4. In separate bowl, mix together melted coconut oil and rice malt syrup. Pour over the dry ingredients. Stir to coat. Tip mixture out onto a tray, pressing lightly to keep the mixture together.
  5. Cook in the oven for ten to fifteen minutes, or until lightly toasted and golden. Allow to cool in the tin, then put in fridge until set hard. Using a large knife, cut into squares or snap into bit size pieces.
  6. Store in an airtight container in the fridge for up to two weeks.

Time Saver Tip

  • These coconut and ginger snaps will keep the fridge for up to two weeks.
  • Break them into smaller pieces (or blitz in a food processor) and serve over some homemade coconut ice cream.
  • Have as a snack with some unsweetened yogurt or over some fresh fruit salad.

Today’s recipe has been inspired by the very clever people from I Quit Sugar.

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