Ginger and Spelt Make the Holidays Magic

Ginger Molasses cookies 2

The holidays invoke sweet memories of special grannies baking up holiday treats for well behaved children who sit still and are decked out in frilly Christmas dresses and dashing vests and bow-ties. Nostalgia is notoriously rosy-hued and while it may make your heart swell to reminisce upon holiday goodies gone-by, sometimes reality is a little less sweet. Fast forward to this coming holiday and unsettling visions of sugar-high children and tummies, filled with sickly sweet wheat-based holiday treats might just make your guts gurgle. For those who suffer from a wheat sensitivity or worse, Christmas cookies can wreck havoc on the digestive system. So what is a person to do? Bake in a new way of course. There are plenty of wonderful ingredients out there that can replace wheat and bake into mouth watering deliciousness. Here is a new way to craft ginger cookies- a tried and true holiday staple- that won’t leave you clutching your belly in distress. These lovely ditties come together into something total new while still retaining their traditional holiday charm. Try them out this holiday season and celebrate without any suffering.Ginger Molasses cookies

Chewy Ginger Molasses Cookies

2 c. spelt flour (a cousin of wheat that is less modified and easier on the digestive system. You can find this ingredient at health food stores.)
1 tsp baking soda
1 Tbsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt

1/3 c. butter
1/3 c. oil
1/4 c. molasses
1 egg
1 c. brown sugar
1 Tbsp water

Cream together oil and butter and then mix in molasses, egg, sugar and water. In a separate bowl mix together dry ingredients. Then mix everything together.
On a greased cookie sheet plop generous tablespoons of batter.
Bake for 12 minutes at 350F. Let cool 5 minutes on baking sheet before moving them to a rack.

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