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Wednesday, September 28, 2011

Ginger "bread" cookies


These are similar to previous cookies (and it's about an hour before Rosh Hashana right now, so I'll make this quick)....

These are no WROBS (Wheat, Rye, Oats, Barley, Spelt) and no sugar cookies. Take 1/2 cup each sorghum flour, almond flour, almond "milk" (unsweetened) and almond (or other nut) butter. Add stevia to taste (I use a heaping 1/4 teaspoon), 1/4 teaspoon cloves, 1/2 teaspoon cinnamon and 3/4 of a teaspoon ground ginger. Blend together. For pan cookies, take an 8X8 pan, line with aluminum foil and parchment paper, and spread the batter on bottom. Bake at 245 degrees for 3 hours. Let cool and cut into 16 (half, half, until you have 4X4 cookies across). Or make into cookies and place on a parchment paper cookie sheet and bake at 245 for about an hour, flip and bake another 1/2 hour. The Sorghum flour has a bit of sweetness that it adds to the mix.

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