Fall is here. (That was quick!)
One of my favourite add-ons that I like to incorporate into my food when the weather gets cold is ginger. This root is anti-inflammatory and aids in digestion.
Growing up, ginger and I were never really friends. My mother’s cooking had big hunks of it and it sure did burn when I unknowingly chomped down on a chunk! We weren’t even friends when I was in my twenties. While I was working on a cruise ship, ginger pills were the anti seasick medicine of choice. For the longest time ginger = nausea!
I’m pretty sure after many 7 year cycles of new cells my taste buds changed because ginger and I are now friends (same with cilantro!).
These cookies are chewy with a little bit of crunch, chocolatey, and definitely satisfying. You can’t tell they are raw either, They are a bit of work, but I promise they are worth it.
DOUBLE CHOCOLATE GINGER COOKIES
YIELD: 24 COOKIES
.5C cacao powder
1/4C coconut nectar
1/4tsp vanilla powder
1/4tsp ginger powder
Process all of the ingredients except for the buckwheat until combined.
Add buckwheat and pulse 3 times for 3 seconds each time
Knead the dough on a texflex sheet until it is the consistency of cookie dough
Place another teflex sheet on top and roll the dough to 1/4″ thick
Using a cookie cutter, cut cookies
Dehydrate for 4 hours on teflex at 115 degrees
Using a spatula, peel the cookies of the teflex and dehydrate for about 13 hours.
Dip in your favourite chocolate and enjoy!
I used raw cashews for this recipe. You don’t have to use raw, but make sure the cashews you use are unsalted.
I sprouted the buckwheat to boost the nutrition in the cookies. You are welcome to do this but it does add another step.
Process the first 6 ingredients and perform the pinch test.
The dough is a little crumbly so roll between two texflex sheets or parchment paper.
After the cookie cutter.