Oh Snap, Ginger!

For the nineteen readers that I still have left who vaguely remember when this was a sex (or sex oriented) blog and not a fitness blog, well, this post will be yet another disappointment.
Reluctant Bitch Jz threw down the gauntlet last year when I teased her about being the organizer behind turning a bunch of sex blogs into holiday baking blogs. Most of you know that I try to eat a low carb, Paleo-ish diet, and so I disdain cookies. Well, I say that I do, mainly because I’m trying very hard to talk myself out of eating them. But as Mae West has said, I can resist anything but temptation, so when I do get the urge to backslide, I at least make an effort not to have it turn into a major avalanche. Now, even though most of you are already turning up your noses at the idea of a snack without a ton of sugar or chocolate, I’m hoping that a few of you will at least consider trying this out.
Paleo Ginger Snaps
Ingredients:
  • 4 cups sunflower seeds (dry roasted and salted).
  • 2 large eggs (from free-range chickens, of course)
  • 1/2 cup honey (organic for you purists, local bees for you foodies)
  • 2 – 3 tbsp ground ginger (the dry stuff from the spice aisle, not the sushi seasoning)
  • 1 tbsp cinnamon (Vietnamese if you’re on a budget)
  • 1/2 – 1 tsp ground clove (I have also used allspice, and something I found called “5 spice”)
  • 2 tbsp molasses (the dark, tart stuff)
  • 1 tsp coarse salt (sea salt or Himalayan pink salt if you’re trying to impress)

Recipe:

  1. Preheat oven to 350º.
  2. In a food processor or a good blender, grind the sunflower seeds until coarse, or a little finer. Don’t make them powdery.
  3. In a large mixing bowl, combine the dry ingredients (except for the ground seeds).
  4. When the dry ingredients are mixed, add the honey, eggs, and molasses.
  5. Slowly add in the chopped sunflower seeds. This will go better if you have a good electric mixer.
  6. Using a good-sized tablespoon, glop the cookies onto a greased sheet. Parchment paper might work. Protip: do not confuse parchment paper with waxed paper.
  7. Bake 25 to 30 mins, until firm.
  8. Remove from oven, put on some coffee, and let them cool while the coffee brews.
  9. Eat a few while you sip your java, and then complain that they don’t taste like chocolate biscotti.

Now, they aren’t exactly as crispy as traditional ginger “snaps” but I thought that “Ginger Flexes” sounded rather unappetizing. Okay, seriously, they are tasty, but they aren’t chocolate almond biscotti, so if you’re going to bitch about it, go someplace else.

Next time, I’m going to try mixing the sunflower “flour” with almond flour for a different taste. I’ve also been thinking about adding raisins, just to give it a little more sweet flavoring.  Hopefully I’ll get a chance to try that before this publishes.


For anyone who might be interested in checking out more traditional treats, here are some of the other bloggers who participated this year:

Advizor54

aisha

Ally

Autumn in jeans  

Beth

Dana

Elysia

Emi J,

Fiona

Greengirl

Hedone

HisLilAngel

Joey

Julia

Jz

Krissy

lil

Linda Long

Little Monkey

mouse (her recipe here, her blog here

Mrs. Soft Bottom

Ms. Constance

Naughty Kitty 

nilla

Penelope

Ronnie

Ryan Beaumont

Sassy

selkie, (her recipe here, her blog here)

Serenity

sin

Striving for Peace

TemptingSweets

Tom

Veronica


And speaking of ginger…

About Tom Allen

The Grey Geezer Dauntless defender of, um, something that needed dauntless defending. Dammit, I can't read this script without my glasses. Hey, you kids, get off my damn lawn!
This entry was posted in Fitness, Holiday. Bookmark the permalink.

19 Responses to Oh Snap, Ginger!

  1. Jz says:

    Dagnabbit! I just saw Himalayan pink salt in TJ’s the other day but I didn’t grab it.
    Now my Ginger Flexes (I like that better, cuz it reminds me of your pix – WHEN YOU POST THEM, AHEM!) will have to be simply ordinary…

    Thanks so much for playing along, Friend Tom.
    Very cool to have a paleo to go along with the gluten free and sugar free’s.
    A Cookie For Everyone can now be our motto.

    (Plus, you completely rock for picking up the gauntlet! ;-D )

  2. Serenity says:

    I’ve tried lots of unusual flours and recipes because one of my children has had some major food allergies. So I have tried similar type recipes. Almond flour is good, also chestnut flour is a very expensive but interesting one as well. Good for you for coming up with something that works with your lifestyle!

    • Tom Allen says:

      This was something I found and then started modifying, because I’m one of those people who never actually measures anything.

      Unfortunately, Mrs. Edge and my daughter love to bake, and we go through 50 lbs of flour and sugar around the holidays. It’s a real struggle to keep my weight down over the winter.

  3. thumper says:

    You could shape the cookies like penises. Then they’d be sexy.

    • Tom Allen says:

      I could make them while dressed in my lycra bike shorts, and post pictures of my sexy, hairy muscular legs. In front of the oven. Oh, and the sink. Women love pictures of men in the kitchen.

  4. ronniesoul says:

    Love ginger snaps but never actually made any. Might have to try yours. Thanks.

    Love,
    Ronnie
    xx

  5. Hedone says:

    Oooh, these ginger flexes sound yummy. Such an interesting idea–seeds as the flour.

    I love traditional ginger snaps. Last year my cookie contribution was ginger cookies. (They are divine). I am always excited to find variations on that yummy cookie theme.

    Thanks.

    -H

    • Tom Allen says:

      And don’t get me wrong – I love chocolate, and would make something chocolate if I could, but it doesn’t agree with me. So, instead of chocolate I’m trying out something with a little spice.

  6. Sassy says:

    Oooh! I do adore a man who can cook! Thanks for the fun update on the old recipe. I have several pals who’ve had great paleo success, am passing it along!

  7. aisha says:

    i love ginger snaps, and these sound healthy – how cool!! i might have to make them for real… as opposed to just thinking about it, which is what i usually do with this kind of project.

    aisha

  8. TemptingSweets99 says:

    I like all the ingredients. Never heard of Vietnames ginger, before. I like the idea of the Himalayan pink salt. I’d be interested in knowing how your addition to the mixture and the raisins turn out.

  9. DD says:

    and here I was hoping you were talking about me
    :p

  10. We are eating much healthier around here, so I will try this recipe for sure. Henry loves Ginger Snaps, but frowned when I showed him the photo you posted.
    “You know I’m a Maryann man”. 🙂

  11. Pingback: Free the Gluten! | The Edge of Vanilla

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