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| Ginger Snappys; By Thor | |
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| Tweet Topic Started: October 3, 2013, 10:47 am (28 Views) | |
| DiRogers | October 3, 2013, 10:47 am Post #1 |
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Ginger Snappys 3/4 cup of Almond Flour 1/2 cup Splenda 1/8 cup, coffee scoop ginger cin, allspice 1 tsp dark molasses 1/8 cup pysillium husk powder salt and a drop or two of vinegar or lemon juice, helps the splenda soapy taste mixed all in a food process, then added little less than 1/2 cup of water. Let it set for a few minutes then rolled it out between to sheets of parchment paper. baked at 350 for nearly 30-40 minutes. Remember those really crisp ginger snap cookies you had as kid, thats how they came out. |
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10:36 AM Jul 11