Organic Ground Ginger Root (Zingiber officinale)
How to make Bright-Bite Ginger Snaps...
Whisk 1 cup of whole-wheat flour with ½ cup of oat flour, 1½ teaspoons of ground Ginger, ½ teaspoon of cinnamon, ½ teaspoon of baking soda, and a pinch of salt.
In another bowl, mix 1 egg with ¼ cup of maple syrup, 3 tablespoons of olive oil, and 1 tablespoon of molasses.
Stir the wet mixture into the dry ingredients until a soft dough forms. Chill for 20 minutes.
Roll the dough into small balls, flatten them lightly on a lined baking sheet, and bake at 175°C (350°F) for 9 to 11 minutes.
Let them cool fully for crisp edges and a firm snap. Don’t eat too many in one sitting ~ they can be addictive!
