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Ingredients

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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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🥜
Molasses & Walnut Biscuits
5 Nutrition score
Snack 🥄 15 min prep 🔥 14 min cook 👤 20 servings

Dark, intensely flavoured biscuits made with molasses and almond flour — the molasses gives them a deep, slightly bitter, almost liquorice quality that makes them completely distinctive. Walnuts folded through add texture and bitterness of their own. Not everyone's first biscuit, but exactly the right person's favourite.

vegan gluten free high magnesium high iron no refined sugar make ahead
Nutrient Fingerprint % of adult daily reference intake · per serving
💪 Protein
5%
🌾 Fibre
3%
🦴 Calcium
6%
⚡ Iron
7%
🌿 Magnesium
14%
🍊 Vitamin C
0%
🍃 Folate
4%
🫀 Omega-3
15%

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 Roughly chop the walnuts into pieces roughly the size of a large pea — some will be smaller, some larger, which is the right texture.
  3. 3 In a bowl, combine the almond flour, cinnamon, baking powder and a pinch of salt. Add the molasses and mix together. The dough will be very dark, stiff and sticky. Fold in the chopped walnuts. If the dough is too stiff to work with, add half a teaspoon of warm water.
  4. 4 Roll into balls and place on the lined trays. Flatten to about 6mm with the base of a glass or fork. These biscuits do not spread much during baking so they come out roughly the shape you put them in.
  5. 5 Bake 12–14 minutes. They will look barely changed — molasses biscuits are already very dark. The key indicator is that they are firm to a light touch at the edges and no longer look wet in the centre.
  6. 6 Leave on the trays for at least 10 minutes before moving; they firm from sticky to snappable as they cool. The molasses flavour mellows and deepens overnight.
  7. 7 Makes approximately 20 biscuits. Store in an airtight tin for up to 10 days.

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Nutrition per serving
402 kJ
Energy (kJ)
97.2 kcal
Energy (kcal)
8.3 g
Fat
3 g
Carbohydrate
2.7 g
Protein
2.3 g
Total Sugars
1 g
Fibre (NSP)
32.3 mg
Sodium
0.08 g
Salt
27.5 kcal
Energy (kcal, CoFID)
Micronutrient
Potassium 141 mg
Phosphorus 92.4 mg
Magnesium 40.8 mg
Calcium 39.4 mg
Folate 7.5 µg
Chloride 2.8 mg
Vitamin E (alpha-TE) 2.5 mg
Choline 1.6 mg
Iron 0.578 mg
Zinc 0.449 mg
Manganese 0.396 mg
Niacin (B3) 0.388 mg
Selenium 0.328 µg
Niacin equivalents (NE) 0.19 mg
Vitamin K 0.186 µg
Copper 0.169 mg
Pantothenic Acid (B5) 0.133 mg
Chromium 0.12 µg
Riboflavin (B2) 0.081 mg
Vitamin A (RE) 0.075 µg
Vitamin B6 0.062 mg
Thiamin (B1) 0.038 mg
Vitamin C 0.01 mg
Minerals
Iodine 0.56 µg
Fatty acids
Polyunsaturated fat (PUFA) 1.9 g
Monounsaturated fat 0.361 g
Saturated fat 0.3 g
Sugars (breakdown)
Sucrose 1.6 g
Fructose 0.398 g
Glucose (dextrose) 0.356 g
Carbohydrate (breakdown)
Starch 0.393 g
Amino acids
Glutamic acid 0.106 g
Aspartic acid 0.059 g
Leucine 0.05 g
Arginine 0.047 g
Valine 0.034 g
Phenylalanine 0.029 g
Proline 0.029 g
Alanine 0.029 g
Serine 0.029 g
Isoleucine 0.028 g
Glycine 0.026 g
Tyrosine 0.021 g
Lysine 0.019 g
Threonine 0.019 g
Histidine 0.015 g
Methionine 0.012 g
Cysteine 0.012 g
Tryptophan 0.008 g
Phytosterols & stanols
Plant sterols (total) 3.5 mg
β-Sitosterol 2.5 mg
Campesterol 0.528 mg
Stigmasterol 0.528 mg
Plant stanols (total) 0.32 mg
Carotenoids
Beta-carotene 0.28 µg
Proximate
Water 1.4 g
Vitamins
Biotin (Vitamin B7) 7.2 µg
Fats & Fatty Acids
Omega-6 (Linoleic acid) 1.6 g
Omega-3 (Alpha-linolenic acid) 0.299 g
Flavonols
Quercetin 0.005 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.