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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thai-salad
Ingredients

1 tablespoon sesame oil
2 chicken breast cooked and cut into strips
2 tablespoons red curry paste
1 clove garlic, finely chopped
1 tablespoon fresh lime juice or vinegar
1 medium sized zucchini, spiralized
1 small onion, spiralized
1 carrot, spiralized
1/4 cup hoisin sauce
4 tablespoons PB2 (powdered peanut butter)
1/4 cup peanuts
2 drops Young Living Ginger Vitality essential oil
1 drop Young Living Basil Vitality essential oil
Salt and pepper to taste

Instructions

Spiralize zucchini, onion and carrot. In a large bowl, toss in sesame oil, red curry paste, garlic, vinegar, PB2, hoisin sauce, Ginger and Basil Vitality Oils, peanuts and chicken. Add salt and pepper to taste.

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fudge
Ingredients
1/2 cup coconut butter
1 over-ripe banana
1/8 tsp salt
2 tbsp Young Living Blue Agave Natural Sweetener or Yacon Syrup – or pinch uncut stevia
1/4 cup cacao or cocoa powder
1/2 tsp pure vanilla extract

Optional:
2 drops Young Living Peppermint Vitality Essential Oil
Or
2 drops Young Living Cinnamon Vitality Essential Oil
Or
2 drops Young Living Ginger Vitality Essential Oil

Instructions
Melt coconut butter. Combine all ingredients in a food processor. Smooth the fudge into a container or candy molds. Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time; just be sure to thaw at least 15-20 minutes prior to eating.

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OH MY! I love ginger flavored anything. I use ginger in soups, stir fry and smoothies. I decided to try Ginger Infused Slique Tea. YUM! It’s my new favorite iced tea recipe


ginger-infused-Slique-Tea
Ginger Infused Slique Iced Tea
2 Slique Tea bags
Ginger root about 2 inches long
32 ounces of boiling water
2 drops Young Living Ginger Vitality essential oil

Directions
Slice ginger root into thin slices. Place Add 2 Slique Tea Bags and ginger root into infusion compartment in tea infuser. Let the teabags and ginger infuse for several hours. I infused mine overnight. Remove tea bags and add in Ginger essential oil. Add 2 teaspoons of Agave syrup if you desire sweetness. Stir and pour into ice filled glasses.


slique-tea
Slique Tea contains jade oolong tea leaves, sought after for their rich aroma and powerful antioxidant content. These leaves are handpicked from the high mountain regions of Taiwan, known for producing some of the world’s finest teas. All of these ingredients are enhanced with 100% pure therapeutic-grade Arabian frankincense powder, an exclusive ingredient from Young Living’s distillery in Salalah, Oman.


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TO Purchase the Essential Oils Premium Starter Kit, become a Young Living Member by CLICKING HERE.