Gingersnap Snackaroons
Cuisine: Dessert
Prep time: 
Fermentation time: 
Total time: 
Yield: 14-18 cookies
 
Ingredients
  • 2 cups unsweetened coconut shreds
  • 1 cup almond flour
  • 2 Tablespoons/ 30ml coconut oil
  • 2 Tablespoons/ 30 ml raw honey
  • 1 Tablespoon/ 15ml molasses
  • 1 lemon, juiced
  • ¾ oz (weight)/ 20g fresh ginger
  • 1 oz. (weight)/ 30g candied ginger
  • ½ teaspoon salt
Instructions
  1. Blend almond flour and coconut in food processor for 15-20 seconds.
  2. Melt coconut oil, add to food processor.
  3. Peel, then grate the fresh ginger. Chop candied ginger into ⅛" chunks.
  4. Add these and all other ingredients to food processor.
  5. Blend until mixture resembles a coarse brown sugar. You may need to scrape the sides of the bowl of the food processor once or twice.
  6. Spoon out with a tablespoon and form into 1-inch balls or disks. Place onto a dehydrator tray.
  7. Set dehydrator to 115°F/46°C and let dry for 6-12 hours or (until desired amount of moisture is reached).
  8. Remove from tray. Store in airtight container.
Recipe by Fermenters Club at https://fermentersclub.com/gingersnap-snackaroons/