FALL & WINTER ****Quinoa GINGERSNAPS COOKIES.....GLUTEN FREE..GREAT FOR FIBRO...***

Quinoa Gingersnaps Cookies reminds me about Indian Summer in Canada...

....Walking through the forest with my dog Sally and coming home to a tasteful coffee and eating home-made Quinoa Gingersnaps Cookies...mmmMMMMM....

These special cookies are Gluten FREE ...their note is the ginger flavor which can be combined with melted dark chocolate or other flavors...

AND

The best part of these great cookies FIBRO affected people can enjoy it too

HERE they ARE:

Here are the ingredients:

1/2 cup (125 ml) canola oil

1 cup (250 ml) granulated sugar (or brown organic sugar)

1/4 cup (60 ml) molasses

1 omega-3 egg

1 cup + 2 tbsp.( 280 ml) quinoa flour

3/4 cup (184 ml) brown rice flour

1 tsp (5 ml) baking soda

2 tsp. ( 10 ml) ground ginger

1 tbsp. (15 ml) cinnamon

2 tbsp. (30 ml) finely grated fresh ginger

Part 1:

Preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper and set aside.

Part 2:

Use your kitche aid or a mixing bowl, beat together the oil and sugar using either a wooden spoon or your mixer. Add molasses and egg. Beat until fluffy about 2-3 mins. If you use a wooden spoon it takes about 5 mins. Stir in the  quinoa and brown rice flours, baking soda, ground ginger, cinnamon and fresh ginger until it becomes a solid dough.

Part 3:

Roll the dough into a long log and fridge the dough for 1 hour

Part 4:

Cut the dough in slices and spread the thaler on your baking sheet

Part 5:

Bake in the centre of the oven for about 12 - 14 min until golden brown. If you like chewy cookie, then bake for about 12 minutes or for crispy one, bake for 14 minutes.

Great thing is to freeze them for about 3 months or store in a airtight container for about 1 week...

The smell of my gingersnap cookies made Sally jump on our table and was ready to dive in...