Preheat the oven to 180°C/160°C(fan)/350°F/Gas 4. Line a large , flat baking sheet with baking parchment.
Place 70 g Cashews, 70 g Almonds and 20 g Desiccated coconut into a food processor and process to a fine, floury consistency. Transfer the mixture to a large mixing bowl.
Add 1 pinch Sea salt, 0.5 teaspoon Baking powder, 1.5 tablespoon Ground ginger, 1 teaspoon Lemon juice and 3 tablespoon Maple syrup to a bowl and mix well to form a dough.
Using your hands, roll the mixture into 8 equal-sized balls and place, evenly spaced, on the baking sheet.
Using the palm of your hand, flatten each ball to a diameter of 7.5cm/3 inches; this will ensure that your biscuits crisp up nicely.
Transfer the biscuits to the oven and bake for 20 minutes until golden. Leave to cool on the baking sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely before eating.
Notes
Cooking times will vary depending on your oven and they can burn very quickly. So keep and eye on them from 10 minutes and if they start browning, taken them out.
Add some dark chocolate chips or raisins for a little extra flavour.
Don't feel like you have to stick to almonds and cashews - try using walnuts and pecans too.