They look almost identical to their zesty, savoury cousins. But they are sweet and spicy, and put me in mind of a hybrid of ginger snap and graham wafer. If I were just making them for me, not to be appealing to a child of 2 1/2, I would probably double or triple the amount of ginger I put in them. As they are, they are sweet, crisp, fragrant, and simple. Great with a cup of tea. And because they are made with a little coconut sugar instead of cane sugar, they are low on the glycemic index, and not overly sweet. Plus, made as they are with almond flour and coconut butter, they are high in protein, which also helps stabilize blood sugar levels, and offer a slow burning source of energy.
2 eggs
4 tbsp coconut butter
4 tbsp water
1/2 cup coconut sugar
1 1/2 tsp ground vanilla (or 1 tbsp vanilla extract, and reduce water to 3 tbsp)
1/2 cup flax meal
1 tsp sea salt
1 tbsp ground cinnamon
1 tsp ground ginger
1/4 tsp baking soda
3 cups almond flour (JK gourmet)
directions:
1. lightly warm the coconut butter to melt
2. mix in water, eggs, sugar, vanilla, cinnamon, salt, ginger
3. stir in flax meal
4. stir in baking soda
5. stir in almond flour
6. wrap in parchment and chill in the refrigerator
7. preheat oven and roll out between sheets of parchment or silicone to desired thinness
8. score into squares with a dull knife and transfer the parchment or silicone to a baking sheet
9. bake at 300 for 25-30 minutes
10. break apart and store in an airtight container
update: although these are delicious, we found we didn't go through these all that quickly -- perhaps we like the zesty ones better? -- and they ended up stale and un-crisp. So, I put them on a baking sheet and shot them into a 300 degree oven for 30 minutes. Presto: like new. Super ultra crispy.
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