gingersnaps

Name: 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

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    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

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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.

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gingersnaps

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