Move over pumpkin spice, it's GINGERBREAD time. I made these little chewy, cakey, gingerbread treats wile waiting to prepare our Thanksgiving feast so I could enjoy them allllll through December. These are a soft and chewy
1 cup Otto's Cassava Flour
2 Tbsp maca (omit if needed)
1/2 cup grass-fed butter
3/4 Cup coconut sugar
3 tsp gingerbead spice
2 Tbsp raisins
1/4 tsp baking powder
1/4 Cup water
pinch of salt
Mix Otto's, maca, salt, baking powder, and gingerbread in a large bowl.
With a stand mixer or hand mixer, cream butter, sugar, vanilla and egg together.
Combine the two, mix well, add raisins and scoop with a tablespoon onto a sheet of parchment paper or greased baking sheet and flatten to form cookie.
Bake for about 15 minutes at 350 until done.
Come gather around the warm glow of the fire and listen, watch, share, discover, and be inspired by the conversation. It is here where we explore stories, and new ideas. Pull up a rock.