Cream together:
1/2 cup soft butter
1/4 cup yogurt
1 egg
1 cup Sucanat
Add and mix in:
2 1/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour
1 1/2 tsp. baking powder
2-3 tsp. ginger ( I use three for a nice ‘snappiness’ )
1 tsp. cinnamon
1 tsp. nutmeg
Drop spoonfuls onto a greased cookie sheet. Or roll into balls and dip
into granulated maple syrup crystals before placing on the cookie sheet.
Bake at 375 degrees for 15 minutes.
Gingersnaps
Ingredients
- 1/2 c soft butter
- 1/4 c yogurt
- 1 egg
- 1 c Sucanat
- 2 1/4 c Summers Sprouted Spelt or Sprouted Wheat Flour
- 1 1/2 tsp baking powder
- 2 – 3 tsp ginger ( I use three for a nice 'snappiness' )
- 1 tsp cinnamon
- 1 tsp nutmeg
Instructions
- Cream together: 1/2 cup soft butter, 1/4 cup yogurt, 1 egg, 1 cup Sucanat
- Add and mix in: 2 1/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour, 1 1/2 tsp. baking powder,2-3 tsp. ginger, 1 tsp. cinnamon, 1 tsp. nutmeg
- Drop spoonfuls onto a greased cookie sheet. Or roll into balls and dip into granulated maple syrup crystals before placing on the cookie sheet.
- Bake at 375 degrees for 15 minutes.
