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Nutrient Fingerprint

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Nutrition breakdown

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Glycemic Index & Load

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Nutrition score

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🥜
Ginger Treacle Snaps
Snack 🥄 15 min prep 🔥 12 min cook 👤 20 servings

Dark, crispy, intensely spiced biscuits made with almond flour and black treacle. They snap cleanly when broken — the treacle gives them a deep, slightly bitter caramel quality and the fresh ginger provides real heat. Roll them thin; thick ginger snaps are merely ginger biscuits.

vegan gluten free no refined sugar high magnesium make ahead
Nutrient Fingerprint % of adult daily reference intake · per serving
💪 Protein
6%
🌾 Fibre
3%
🦴 Calcium
7%
Iron
10%
🌿 Magnesium
14%
🍊 Vitamin C
0%
🍃 Folate
3%
🫀 Omega-3
0%

Based on UK dietary reference values. Capped at 100% per nutrient.

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Ingredients (per serving)
Method
  1. 1 Preheat oven to 170°C (150°C fan). Line two baking trays with baking paper.
  2. 2 Warm the black treacle very briefly — 15 seconds in a microwave or a few seconds over gentle heat — until it is runny and pourable. This makes it much easier to incorporate.
  3. 3 In a large bowl, combine the almond flour, baking powder, a pinch of bicarbonate of soda if you have it, and a generous pinch of ground cinnamon. Finely grate the fresh ginger on the smallest side of the box grater and add to the bowl.
  4. 4 Add the almond butter and warmed treacle. Mix together to form a firm, dark, slightly sticky dough. If it is too soft to handle, refrigerate for 15 minutes.
  5. 5 Divide the dough in two. Place one portion between two sheets of baking paper and roll out very thin — aim for 3mm or less. Thin snaps are crispy; thicker ones are chewy. Cut into rounds, rectangles or rough irregular shapes with a knife. Place on the lined trays with a little space between each.
  6. 6 Bake 10–12 minutes until slightly darkened and set. They will still feel soft when they come out — this is correct. Do not overbake; they firm to a snap as they cool on the tray. Leave on the tray for 10 minutes before moving.
  7. 7 Makes approximately 20 snaps. Store in an airtight tin for up to 2 weeks — they actually improve in the tin as the treacle flavour mellows.

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Nutrition per serving
Micronutrient
Potassium 156 mg
Phosphorus 92.4 mg
Calcium 51.4 mg
Magnesium 40.8 mg
Chloride 26.5 mg
Folate 6.2 µg
Choline 1.6 mg
Iron 0.848 mg
Zinc 0.449 mg
Niacin (B3) 0.433 mg
Manganese 0.316 mg
Selenium 0.224 µg
Copper 0.154 mg
Riboflavin (B2) 0.075 mg
Vitamin C 0.038 mg
Thiamin (B1) 0.024 mg
Vitamin B6 0.019 mg
Vitamin K 0.001 µg
Minerals
Iodine 0.2 µg
Sugars (breakdown)
Sucrose 1.4 g
Fructose 0.508 g
Carbohydrate (breakdown)
Starch 0.413 g
Amino acids
Glutamic acid 0.223 g
Aspartic acid 0.09 g
Arginine 0.083 g
Leucine 0.053 g
Glycine 0.049 g
Phenylalanine 0.042 g
Alanine 0.035 g
Proline 0.034 g
Valine 0.033 g
Serine 0.032 g
Isoleucine 0.028 g
Threonine 0.023 g
Tyrosine 0.023 g
Lysine 0.019 g
Histidine 0.019 g
Tryptophan 0.006 g
Methionine 0.006 g
Proximate
Water 1.9 g
Vitamins
Fats & Fatty Acids
Flavonols
Quercetin 0.007 mg
Flavanols (Flavan-3-ols)
Epicatechin (-) 0.078 mg
Catechin (+) 0.054 mg

Nutritional values calculated from Nutriofia food database per serving. Actual values may vary based on preparation method.