Ginger Snaps

Um, without the sugar, white flour, butter, or baking soda, that is…

I'm back home, which means I'm back in the kitchen. : ) I’ve been busy stocking my cabinets with all kinds of stuff because classes are starting soon, which means two things: I want some already made afternoon snacks to reach for, and I will have less and less time to make anything really creative for the next three months.
I haven’t made anything sweet for a long time because I always get them at the store but I’m determined to change that. It’s time that I made my own desserts as well. Why ginger snaps? I didn’t expect these to come out as wonderful as my grandma’s, of course, after all the only matching ingredients are the spices! However, I love ginger and I knew I would like the results either way.

What’s in ginger?
This spicy root has a long list of health benefits. It’s got anti-inflammatory and anti-cancer properties, it will boost your immune system, it’s an effective digestive aid and can provide heartburn relief, and treat nausea. Ginger is a yang food with warming energy that’s very good for the kidneys and a good spice to use during colder months. So good and so good for you!

Raw Nut-Free Ginger Snaps
Ingredients:
(Somehow, it always makes a baker’s dozen)
Dry:
1 cup buckwheat groats (I used some that were sprouted and dehydrated)
2 tbsp coconut sugar/date sugar/your favorite solid sweetener
½ tsp cinnamon
½ tsp cloves
pinch of salt
pinch of nutmeg
Wet:
2 tbsp flax seeds
3 tbsp water
¼ cup maple syrup (not raw) or your preferred liquid sweetener
~ 1 tbsp grated ginger root*

*if you don’t have any on hand you may use dry powder instead

Directions:
Grind the buckwheat into flour (it’s ok if it’s coarse) and mix with the rest of the dry ingredients. Grind the flax seeds and add the water to it, then the maple syrup, and the grated ginger. Mix the wet and dry ingredients with your hands and add more maple syrup or water if necessary for it to hold together when pressed into your palm. Form balls and flatten them before placing them on a teflex sheet. Dehydrate them for an hour at 130 °F (54 °C) then lower the temperature to 115 °F (46 °C). Turn them over after a couple of hours and place them on just a mesh sheet for quicker “baking”. Dehydrate till the desired texture (several hours) is achieved. Don't forget to share!