- 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)
- Preheat oven to 350º.
- In a food processor or a good blender, grind the sunflower seeds until coarse, or a little finer. Don’t make them powdery.
- In a large mixing bowl, combine the dry ingredients (except for the ground seeds).
- When the dry ingredients are mixed, add the honey, eggs, and molasses.
- Slowly add in the chopped sunflower seeds. This will go better if you have a good electric mixer.
- 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.
- Bake 25 to 30 mins, until firm.
- Remove from oven, put on some coffee, and let them cool while the coffee brews.
- 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:
And speaking of ginger…