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These gingersnaps are very intense flavor. I am a fiend for gingersnaps. These are a bit like a cracker. I use a mixture of einkorn and almond flour, along with Swerve Sweetener to make the carbs lower.
Each cookie has 8 carbs and 17 calories.

3/4 cup blanched almond flour
3/4 cup Gary’s True Grit Einkorn Flour
3 tablespoons butter
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons ground ginger
2 tablespoons fresh ginger, finely grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
5 drops Ginger Vitality Essential Oil
5 drops Cinnamon Vitality Essential Oil
1 tablespoon vanilla extract
1/2 cup Swerve granulated Sweetener

In a food processor combine einkorn flour, almond flour and salt. Pulse in baking soda, vanilla, ginger and other spices. Add Vitality Oils, pulse in butter and Swerve until dough forms.
Roll batter into a long tube about the diameter of cookie size you want. Refrigerate for a couple hours. When firm, slice in 1/4 inch thick slices. Place onto a parchment paper lined baking sheet.

Bake at 350° for 7-10 minutes until golden brown. Let cool on the baking sheets.
Serve

Gary’s True Grit Einkorn Flour

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frosted-cookies
Ingredients
Cookies

1 cup almond flour
1 cup Gary’s True Grit Einkorn Flour
1 cup natural sweetener – I used Swerve
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg
3 drops Jade Lemon Vitality Essential Oil
(option: 2 cups almond flour instead of 1 cup each einkorn and almond flour)

Frosting

1/2 cup confectioners/powdered sweetener Swerve has both granular and powdered confectioners)
3 tablespoons cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
6 drops Jade Lemon Vitality Essential Oil

Other oil options: lemon, orange, tangerine, lime, cinnamon, nutmeg, clove, peppermint, ginger

Instructions

Cookies
Using an electric mixer, cream together butter and sweetener. Add eggs, vanilla extract and mix until combined. With the mixer running on low, slowly add baking powder, salt, einkorn and almond flour, beating well after each addition. Cover and chill dough for 1 hour.

Preheat oven to 350. Line baking sheet with parchment paper.

Scoop heaping tablespoons of dough into balls and place on baking sheet; flatten dough balls to form discs covering with plastic wrap and lightly pressing. Space cookies 2 inches apart.

Bake the cookies for 15-18 minutes or until lightly golden. Let cool on baking sheet for 5 minutes and then transfer to wire rack.

Frosting
Whisk together all frosting ingredients until smooth. Whisk in additional sweetener as necessary. When cookies are completely cool, spread frosting onto cookies using butter knife.

Serving size: 1 serving (Total recipe makes 16 servings)
Protein 3.65g, Fat 16.88g, Cals 170, Carbs 3.09g, Fiber 1.50g — NET CARBS: 1.59g

Gary’s True Grit Einkorn Flour

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einkorn-pumkin-cake
3 cps. coconut sugar (or substitute 1 1/2 cup with ¾ tsp. stevia extract).
1 cup. shortening (or organic coconut oil.)
3 eggs beaten
2 cup canned or frozen pumpkin (or substitute butternut squash)
1 tsp vanilla
3 cups Gary’s True Grit Einkorn Flour
1 tsp salt
1 tsp soda
½ tsp baking powder
¾ tsp allspice
3 drops Young Living Cinnamon Vitality Essential Oil
3 drops Young Living Nutmeg Essential Oil
3 drops Young Living Clove Essential Oil

Procedure: Cream sweetener and shortening. Add pumpkin and vanilla. Sift dry ingredients and add to creamed mixture. Set aside and beat 3 eggs, and add to mixture.

Bake in a greased cake pan in oven for 1 to 1 ¼ hrs at 350 degrees. (Baking time will depend whether you use canned pumpkin or frozen pumpkin. Frozen is so keep an eye on it in the last part of the baking time.)

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Ingredients For Filling:

Ingredients For the Topping:

    1 1/4 cups Gary’s True Grit Einkorn Flour
    1 cup almond flour
    8 tablespoons butter, cold and cut into bits, divided
    3 tablespoons blue agave nectar

Directions:
Preheat the oven to 350 degrees. Mix the fruit, Blue Agave, Lemon Vitality Essential Oil and corn starch. Stir until the corn starch has dissolved. Spoon mixture into a 9×13 inch baking dish.

Mix together einkorn flour and almond flour. Cut in 5 tablespoons of the butter till the mixture resembles coarse crumbs. Stir in the Blue Agave with a fork. Toss it evenly over the fruit and dot the top with the remaining 3 tablespoons of butter.

Bake for about 35 to 40 minutes. The topping should be golden brown and the fruit bubbling and somewhat thickened.



agave-berry-cobbler Servings: 8

Recipe by Kathleen Campbell; Fort Worth, Texas

Cookie:
1 cup butter
2 ∕3 cup honey
1 egg
20 drops Lemon Vitality essential oil, as desired
1 tsp vanilla
½ tsp salt
3 cups Gary’s True Grit Einkorn Flour, sifted

Filling:
8 ounces cream cheese, room temperature
½ cup butter, softened
2 tsp NingXia Red
½ tsp red beet powder
1 cup nonfat dry milk powder
1 cup cornstarch
2 tsp powdered stevia
3 tbs organic powdered evaporated cane juice crystals (optional)
2 drops Lemon Vitality essential oil, as desired (optional)

Cookies:
last, and mix until all ingredients are blended well. Cover and chill dough 3–4 hours before rolling.
Preheat oven to 370°F. Roll out dough 1∕3 inch thick and cut evenly. Bake approximately 8–10 minutes or until the edges are just starting to brown. Remove from oven and cool on wire racks.

Filling: Beat cream cheese, butter, and NingXia Red in a large bowl with a hand mixer until blended. Add red beet powder coloring to your desired shade. Separately mix milk powder, cornstarch, and stevia until well blended. Add to cream cheese mixture gradually, beating after each addition, until blended.

Optional: Place organic powdered evaporated cane juice crystals in a sealable plastic bag. Add Lemon Vitality in the bag, close it, and shake it. Sift mixture on top of the cookies.

Young Living Products Used: Gary’s True Grit Einkorn Flour, Lemon Vitality, NingXia Red


Click to open recipe card:



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