Gingersnaps

284Part of what I love about the farmer’s market is the community feel of it. The friendly farmer lovingly tending and raising your food. Bring it to you at the market. I also love Midwestern values. People can just be downright friendly. Last week when my tent was blowing away with the wind, they stepped into to help me. Another instantly gave me her number and address when I expressed an interest in kefir. Call me, come right over when you’re done here, I’ll give you some grains. Not only did I get some gifted grains, but I got an instructional lesson and a taste (boy was it good, more to come on this soon). Then today’s post happened thanks to these giving people. My dear friend Mary brings me some Sorghum and says: I want some gingersnaps. I can do that, I’m on it. Then at the end of the market the Amish couple diagonally across from me came bearing gifts of sorghum. Take it, I just made it this week. Holy cow, I think I need to take this and I need to make some gingersnaps. I confess I was a sugar-cookie, sandie kind of cookie girl, but my family (notably my mom and my grandma Dreher claims them to be their favorites) are avid fans. So for them, for you I have made some gingersnap cookies. Thank you Mary. Thank you to the Market. Thank you, thank you to all.

Gingersnaps

  • 2 cups almond meal
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 4 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 tsp ginger
  • 1/3 cup sorghum

Let’s Make it Happen: Mix your dry ingredients (meal, salt, baking soda, cinnamon, and ginger). In another bowl stir sorghum and coconut oil (I melted mine a slight bit). Combine the two bowls together. Roll and flatten out. Use a fork to work in some crosses. Bake at 275 for 15 minutes. Turn it down to 175 for another 15 minutes. That’s it!

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