Grain Free Ginger Snaps
I love anything with ginger. In fact, I just love anything you can serve with a hot cup of tea!
These ginger snaps have the perfect * snap * and are absolutely delicious especially on a wintery day served with your favourite hot drink.
1/4 cup honey
2 tablespoons coconut sugar
2 tablespoons butter or ghee
1/4 teaspoon vanilla extract
1 cup almond flour
1/4 cup arrowroot powder
1 tablespoon coconut flour
2 teaspoons ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
Preheat oven to 180 degrees C.
Heat the honey in a saucepan over medium-high heat.
Once it starts to bubble, reduce to low and simmer for 5 minutes, until it turns a dark amber colour.
Add the coconut sugar and continue to simmer for 2 mins. Remove from heat and whisk in the butter and vanilla extract.
Combine the remaining ingredients in the bowl of a food processor. Process for 1 minute, until everything is very finely ground.
Pour in the melted ingredients and process again for 30 seconds, until a ball of dough forms.
Form the dough into a ball with your hands, then roll it out to 1/4-inch thickness between 2 pieces of parchment paper. Use cookie cutters to cut shapes of the dough, then peel away the remaining dough.
Transfer the bottom sheet of parchment with the cookies to a baking sheet and bake for 8-10 minutes, until browned and crisp around the edges.
Cool completely on wire racks before eating.
Recipe from Against All Grain.
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