Tasty Tuesday Ginger Snaps

Tasty-Tuesday-ginger-snaps

Every Tuesday, Deacon Carpenter – our resident Ayurvedist – shares an easy to make recipe.  Come by to taste the goodness.  Here is this week’s recipe:

Trippple Threat Ginger Cookies

¾ cup Ghee (clarified butter)
¾ cup brown sugar
½ cup molasses
1 egg
3 tbs fresh grated ginger
½ cup chopped crystallized ginger
2 ¼ cups oat flour (you can use regular or gluten-free All Purpose Flour)
4 tsp. ground dried ginger
2 tsp baking soda
½ tsp salt

1.  Beat the ghee and brown sugar together until creamy

2.  Add the molasses and egg.  Beat well to combine.

3.  Add the grated and crystallized gingers.

4.  In another bowl, mix together the flour, ground ginger, baking soda and salt.

5.  Add the flour mixture to the wet mixture.  Stir with a wooden spoon until blended.

6.  Cover the dough and refrigerate for at least one hour.

7.  Preheat oven to 350 degrees.  Lightly grease a cookie sheet.

8.  Shape the dough into 1-inch balls by rolling a small amount between your palms.  Place them on the cookie sheet about 2 inches apart.  Pat the balls down slightly.

9.  Bake for about 10 minutes, or until the cookies have flattened out and started to crinkle on the surface (think classic ginger snaps).

10.  Enjoy them fresh out of the oven!

Yield:  About 2 dozen

Health Benefits:

When I was a kid, ginger always reminded me of my Grandmother’s cooking.  It was one of her favorite spices because she used it mostly at Christmas time, which was her favorite time of year.  When I would bake with her, she would always let me open the packet of powdered ginger and would always have a handkerchief at the ready because I would invariably open the packet too quickly and cause myself to sneeze!

In Ayurveda, ginger is used almost ubiquitously as a digestive stimulant, pain killer, anti-inflammatory and anti-nausea.  It’s also been used to reduce headaches.  I use fresh ginger root every morning in hot water which help get my digestion going.  These triple threat ginger snaps contain powdered, fresh and crystallized ginger.  They are spicy and not overly sweet.

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