Arrowroot flour is a very versatile, gluten- and grain-free powder. Extracted in traditional ways — no high heat or chemicals — from the tropical plant known as Maranta arundinacea, similar to cassava, yucca or kudzu, it can be used as a thickener or mixed with almond, coconut or tapioca flours for bread and dessert recipes. Extremely digestible, it contains more fiber than other starches, like potatoes, and a generous amount of potassium, iron, B vitamins — all important for metabolism, circulation, immune function thus making the healthiest ginger snaps recipe. Not keen on ginger snaps? Find out more about ginger recipes.
1 1/2 cup raw almonds, soaked overnight or sprouted, preferably organic
1/2 cup butter, from grass-fed cows
1 cup arrowroot flour, look for high quality like organic Bob’s Red Mill
1 egg, pastured
1/2 cup organic coconut crystals (natural sweetener)
1 Tbsp. pure water, preferably distilled
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. unrefined sea salt
- Drain almonds, if soaked. Pulse in a food processor until ground into coarse flour.
- Mix all ingredients together in a bowl. Form into balls the size of a ping pong ball and place on a cookie sheet lined with parchment paper.
- Bake at 300 F. for 20 minutes total. After 5 minutes, remove and press each ball lightly with a fork. Return to the oven for another 15 minutes.
- Let snaps cool and then store in an airtight container in the ’fridge. You can place a few slices of orange peel to retain moisture and add an extra orangey essence.