Welcome Guest [Log In] [Register]
Welcome to Innovative Diabetics. A place to discuss low carb, LCHF, paleo & ketogenic etc. diets & alternative therapies for controlling BG.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. As a guest you can read posts in most areas, however you cannot reply or start posts. Except the the Board Suggestions Forum.

Registration is simple, fast, and completely free. Just click on "register" in the upper left, enter a user name and valid email address. Click on the link provided in the confirmation email and that's it, you can then log in, access all areas and start threads.


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Ginger Snappys; By Thor
Topic Started: October 3, 2013, 10:47 am (28 Views)
DiRogers
Administrator
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.
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Cookies, Bars, Brownies · Next Topic »
Add Reply