I am absolutely loving yacon syrup.  Yacon is a tuber native to South America. Rich in inulin, a type of fibre that breaks down slowly and provides food for beneficial bacteria in our gut. It’s now popular as a natural sweetener as it has a low glycemic index meaning it can be helpful for balancing blood sugar levels. Available as a syrup it has a light molasses flavour – perfect for making biscuits, cakes and granolas. Thankfully companies such as Alara are now selling it. Alara also sell a great range of delicious superfoods which are perfect to add to these biscuits. I love the caramel taste of lucuma but you could also add a few goji berries or raw cacao nibs too.

Yacon Ginger Biscuits


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.

What’s good about it?

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  1. Place the almonds in a food processor or blender and process to form a fine flour. Add the remaining ingredients and pulse well to form a dough.
  2. Form into walnut size balls and press down lightly to form little cookies.
  3. Place on a lined baking sheet and bake for 15-20 minutes until lightly golden.
  4. Leave to cool on the tray for five minutes then place on a cooling rack to cool completely
  5. These will keep in an airtight container for 1 week – they will also freeze well.

Did you Know?

Information to follow soon.


Makes 12 cookies

300g / 10 1/2 oz / 2 ¼ cups almonds

½ tsp sea salt

2tsp ground ginger

1tsp ground cinnamon

1tbsp Lucuma powder

2cm piece root ginger, finely grated

½ tsp bicarbonate of soda

50g / 1 ¾ oz / 1/3 cup almond nut butter

80g / 2 ¾ oz coconut butter melted

60g / 2oz Yacon syrup