Friday, September 25, 2015
Despite it being hot in Houston still, the leaves are falling and Fall is in the air! Now my house smells like fall too!
Gingersnaps are not only tasty but they are versatile. Add them to ice cream, or decorate a fall flavored cake, or crush them for a pie crust, or a quick trifle? For me a handful with a cup of coffee for dessert is my favorite way to consume them.
Beyond these being safe for Abby, they contain ginger,blackstrap molasses and coconut oil which are all full of good nutrition. We have been using a lot of cloves for the past 2 years mostly because Abby stopped tolerating allspice, nutmeg,mace and cinnamon. I finally got around to reading about cloves. Even today extracts from clove are still used dental work and care. Clove oil will help numb a tender tooth. Even better they contain vitamin K, and iron and other wonderful values. So more cloves in our baking and cooking for sure!
From the website The Worlds Healthiest Foods:
A Nutrient-Dense Spice:
"Like its fellow spices, clove's unique phytonutrient components are accompanied by an incredible variety of traditionally-recognized nutrients. Using our nutrient ranking system, we determined cloves to be an excellent source of manganese, a very good source of vitamin K and dietary fiber, and a good source of iron, magnesium, and calcium."
Crunchy Gluten Free Ginger Snaps:
1-2/3 cups Gluten free all-purpose flour
1/2 teaspoon guar gum
1 Tablespoon ground ginger
1 tsp. ground cloves
1/2 tsp. baking soda
1/4 tsp. pink himalayan salt(or safe for you salt)
1/2 cup Tropical Traditions coconut oil
3/4 cup homemade packed dark brown organic sugar
1 large egg yolk
4 Tbs. Plantation brand blackstrap molasses
1)Cream together sugar, molasses,yolk, coconut oil.
2)Blend together flour,guar gum,spices,baking soda and salt then add to creamed ingredients.
3) using your hands work the dough into a ball.(reminded me of gingerbread man dough you would roll)
4)roll into about 2 diameter roll. I wrapped it in saran wrap and it rolled easier that way.
5)Place in fridge for at least 1 hour.
6) preheat oven to 350
7)line cookie sheets with parchment paper.
8) Slice your cookies. You are trying for a nice thin slices(will get a better crunch!). The dough wants to crumble, so use a very sharp knife and be gentle.
9) place on cookie sheets. Place in freezer for 15 minutes.(Helps prevent spreading! )
10)bake for 12-14 minutes(depending on the thickness of your slices).
Allow to cool and keep in an airtight container.
If they get soggy, you can place in the dehydrator for a few hours to get the "crunch" back.