Recipes
Gingersnaps
By: Kim Wilson
Molasses and spice combine into this tasty little cold-weather cookie. This recipe features teff flour, but you can substitute sorghum* if you can't readily find teff. If you like your gingersnaps extra "zippy" add an extra 1 tsp. ground ginger. For really crisp cookies, leave the cookies in the oven at 225 degrees for another 15 minutes or so and then leave them in the oven until the oven is cool. (Ck out Kim's site here: http://simplynaturalhealth.com/)
Details
- Prep Time:
15 min - Cook Time:
20 min - Ready In:
35 min
Ingredients
- 1 1/2 cups teff flour (or sorghum)
- 1/2 cup light buckwheat flour
- 2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 Tbsp. ground ginger
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
_____________________- 1/4 cup water
- 1/2 cup oil/butter
- 1/3 cup molasses
- 1/4 cup honey (or agave or maple syrup)
- 2 tsp. apple cider vinegar
- 1/2 cup ground flax
Directions
- Combine ingredients above line in a large mixing bowl.
- Combine ingredients below line, then mix with the dry ingredients.
- Drop by teaspoon onto a baking sheet or stone and bake at 350 degrees for 18-20 minutes. Leave the cookies on the baking sheet for at least 10 minutes before transferring to a cooling rack.
