This recipe makes a soft, chewy cookie with a fragrant taste. Top the cookie with some honeyed ginger or dried fruit pieces.
This recipe is safe for someone on the SCD/GAPS program. Just eliminate the optional blackstrap molasses.
This recipe is based on Ginger Snaps from Living Cuisine: The Art and Spirit of Raw Foods by Renee Loux Underkoffler. Renee’s cookbook has an amazing section of raw desserts based on nuts and she has a special gift for balancing flavors with spicing.
Living Cuisine was a gift from my sister many years ago. I was new to the SCD/GAPS program at the time. I was frustrated because I had no recipes for making a birthday cake for my youngest daughter that was “SCD/GAPS legal”. After reading Renee’s book, I never had problems with making SCD/GAPS legal desserts again!
2c boiling filtered water
18-20 organic dates, soaked and pitted
1/4c organic ginger, freshly grated very finely
2tsp organic nutmeg, freshly grated very finely
1T organic cinnamon stick, freshly ground
1/2tsp organic whole cloves, freshly ground
1/2tsp sea salt
2T organic blackstrap molasses (optional)
2c organic white beans, soaked, cooked and rinsed
2T organic whole yellow flax, freshly ground
organic raisins or homemade Honeyed Ginger, topping (optional)
Soak the white beans overnight in filtered water. Rinse the beans well before covering with fresh water and cooking for 1-2 hours until very tender. Remove any scum or hard beans during the cooking. Rinse the cooked bean well in cool filtered water before using.
Place the dates in a bowl and pour the boiling water over them. Cover and let the dates soak for 20-30 minutes. While the dates are soaking, finely grate the ginger and nutmeg and freshly grind the cinnamon and cloves in a spice grinder. When the dates are cool remove the pits and put the pitted dates into a food processor.
In a food processor, blend the dates until very smooth. Add some date soaking water, if needed. Add all the spices, ginger, molasses and sea salt and mix very well. Add the cooked beans and process until very smooth. Add the ground flax seeds last and grind again very well. Refrigerate for a few hours until the dough thickens.
Drop the cookie dough onto the dehydrator sheets in teaspoon amounts. With a wet spoon lightly press down the cookie dough into a round shape. The trick with the cookies to have the cookie dough thick enough not to drip through the dehydrator screen. The cookies are nicer if not over-dried. This produces a moist, chewy cookie.
Try topping the ginger snaps with raisins or small pieces of honeyed ginger. See the link for a recipe for homemade Honeyed Ginger.
Renee is a raw food vegan and she has developed some delicious nut-based desserts. The Weston A Price Foundation does not consider a vegan diet healthy. In contrast to this view, many WAPF health practitioners use short-term vegan diets for a cleanse. These practitioners just don’t think veganism a good diet for long-term use or if you are planning on have children. Regardless of the WAPF views on vegetarianism, Renee’s desserts are fabulous!
“The Foundation believes that strict vegetarianism (veganism) is detrimental to human health. Vegetarianism that includes eggs and raw (unpasteurized) dairy products, organic vegetables and fruits, properly prepared whole grains, legumes, and nuts, and excludes unfermented soy products and processed foods, can be a healthy option for some people.”
Weston A Price Foundation: Vegetarian Tour