After the success of my vegan digestives I decided to use the same method to make these crispy healthy gingernuts. Just a couple of adjustments.

1 1/2 c buckwheat flour
1/2 c rolled oats, ground first in a coffee grinder
1/4 c + 1 tbsp rapadura sugar, ground first in a coffee grinder
1 tsp baking powder
3/4 tsp salt
2 tbsp ground ginger
1 tsp cinnamon
2 tbsp treacle (I used Kokonati's organic wild kithul treacle)
1/4 c + 2 tbsp coconut oil
5-8 tbsp non-dairy milk

Preheat oven to 180C. Line 2 baking trays with baking paper.
Put all dry ingredients in a food processor and mix well. Add treacle and coconut oil and blitz till well combined. Slowly add milk 1 tbsp at a time until dough starts to stick together. Transfer onto a floured surface and knead dough into a ball.
Roll out in between 2 sheets of baking paper to 3mm thickness. Cut into rounds and place onto the baking trays. Prick with a fork if desired.
Bake for 12-15 min until golden. Rotate halfway for even cooking if this works best for your oven. Leave to cool on the trays for a few minutes then transfer to a wire rack to cool completely.
A super healthy dunking biscuit!