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Categories:
fresh gingerroot molasses brown sugar puree vanilla whole wheat flour baking soda pumpkin pie spice salt
Viewed: 53 - Published at: 7 years agoIngredients
- 2 tablespoons fresh gingerroot, chopped
- 3 tablespoons molasses
- 14 cup dark brown sugar
- 1 (1 g) packetcaramel-flavoured stevia artificial sweetener (optional)
- 3 tablespoons unsweetened pear puree or 3 tablespoons unsweetened applesauce
- 1 teaspoon vanilla
- 1 12 cups whole wheat flour or 1 12 spelt flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 12 teaspoon sea salt
Method
- Preheat the oven to 350F and line two baking sheets with pachment or silicone liners.
- In a food processor, finely dice or puree the fresh ginger, then add the molasses, sugar, stevia (if using), pear puree and vanilla and blend in thoroughly.
- Add the flour, baking soda, pie spice and sale and pulse in until blended.
- Optional: scrape into a bowl, cover and chill 1-6 hours.
- Scoop teaspoon-sized balls of batter and slightly flatten between your palms.
- Bake, one sheet at a time, for 8 minutes.
- Cool completely on the sheets.
