Plant-Based Quinoa Gingersnaps
Servings: 16
Cooking Time: approx. 2hrs 30mins
Ingredients
½ cup Just Natural Organic quinoa flour
½ cup Just Natural Organic brown rice flour
2 tbsp arrowroot starch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp Balanced Organic Ceylon cinnamon
¼ tsp Just Natural Organic ground nutmeg
¼ tsp Just Natural Organic ground ginger
1/8 tsp ground cloves
1/3 cup Organic Kitchen extra virgin coconut oil
¾ cup Just Natural Organic coconut sugar
1 tbsp blackstrap molasses
For the flax egg:
1 tbsp Just Natural Organic milled flaxseed
3 tbsp water
How to Make it
- In a small bowl, mix together all dry ingredients and set aside.
- In a large bowl, beat together the coconut oil and the coconut sugar.
- Add in the flax egg (pre-combined) and the blackstrap molasses until all creamily smooth.
- In thirds, add in the dry mixture, stirring until fully combined before each new addition.
- Cover the bowl and chill for 2 hrs.
- When there is half an hour left to chill, preheat the oven to 180°C.
- Remove the dough from the refrigerator and leave at room temperature for 5 minutes.
- Prepare a sheet pan lined with baking paper and shape the dough into balls (2 tbsp = 1 ball), placing them on the paper. If you want a thinner gingersnap, press down and flatten each ball slightly.
- Bake for up to 15 minutes, or until edges are crisped and browned.
- Let cool in the pan for 5 minutes, before transferring to a wire rack to fully cool and therefore set (no early tastes, as they won’t be ready to offer maximum taste bud pleasure!).
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