Essentially Fat Free Ginger Softies

The only fat in this vegan recipe is whats naturally present in the spelt, and they're full of nutritious fresh ginger and molasses too. A dash of caramel-flavoured stevia really amps up the flavour.These are best eaten within a few days, though - the lack of oil dries them up quickly.

 

Recipe (makes 15):

 

2 tablespoons fresh gingerroot , chopped

3 tablespoons dark molasses

¼ cup dark brown sugar

1 packet caramel-flavoured stevia (I used Krisda)

3 tablespoons unsweetened pear puree or applesauce

1 teaspoon vanilla

1 ½ cups whole wheat flour or 1 ½ spelt flour

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

½ teaspoon sea salt

 

Preheat the oven to 350F and line two baking sheets with pachment or silicone liners.

In a food processor, finely dice or puree the fresh ginger, then add the molasses, sugar, stevia (if using), pear puree and vanilla and blend in thoroughly.

Add the flour, baking soda, pie spice and sale and pulse in until blended.

Optional: scrape into a bowl, cover and chill 1-6 hours.

Scoop teaspoon-sized balls of batter and slightly flatten between your palms.

Bake, one sheet at a time, for 8 minutes. Cool completely on the sheets.

 

Per cookie:

Calories 68.5

Total Fat 0.3 g

Saturated Fat 0.0 g

Cholesterol 0.0 mg

Sodium 164.4 mg

Total Carbohydrate 15.5 g

Dietary Fiber 1.3 g

Sugars 5.8 g

Protein 1.6 g

 

 

Done