My kids are sick. AGAIN. I don’t know what the hell is in this air out here in Iowa or if their poor little systems are just readjusting to new germs in a new area, but they’ve been sick a lot since we moved here. This is the second stomach virus to spread through our house and last time, I was knocked down with it, too.
I remember the next day, being a little hungry but still queasy. Being weak and wanting to eat, but not wanting to spike my blood sugar or eat something that would bother my stomach worse. I had nothing prepared, so I ate some apples, almond butter, and broke down and had some saltines.
I mean, I broke blood vessels in my face and pulled chest muscles dry heaving; I thought that a few saltines were okay if I could keep them down.
This time, I want to be ready.
As a kid when I was sick, there was coke syrup and ginger snaps. Ginger is a known treatment for queasy stomachs.
So once I realized the kids were getting sick, I wanted to figure out a way to make primal ginger cookies to have on hand for if/when I was taken down, too.
I wanted to make Ginger Snaps. These cookies don’t snap. I baked a few batches until I got it right, and the thinner I made them in order to make them crispy so I could actually call them Ginger Snaps, they burned a bit. This made the ginger taste bitter and “ucky-pooty” as my 2-yo would say.
They don’t rise or spread so the thickness you mush them down on the parchment is the same the cookie will come out. Keep that in mind.
Also, the batter will be very stiff and appear VERY oily. Don’t freak out. This is because coconut oil at room temperature is solid but the friction of stirring it melts it and because almond flour is not regular flour, it will not integrate as well as say, vegetable oil in AP white flour, ya know?
But they came out pretty damn good; the spiciness of the fresh ginger and the sweetness of the honey make a great cookie to have on hand for those belly-aching days.
Primal Ginger Cookies
What you need:
- 3 cups almond flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 egg
- 2-4 tsp fresh crushed ginger, depending on your spice preference
- 1 tsp vanilla
- 2 rounded tbsp coconut oil
- 1/3 c. honey (or equivalent sweetener of your choice)
- 1 tsp. allspice
- 1-2 tsp. lemon juice (optional but a GREAT pairing)
- dash cinnamon
What you do:
- Mix all the dry ingredients, then add the wet. Pretty simple eh?
- Place on a cookie sheet with parchment and mold with your hands (it will be greasy enough from the coconut oil to mush around to the desired shape).
- Bake at 325 for 12-15 minutes until golden brown on the egdes. (Keep checking as the cooking time will vary with your oven and how big the cookies are)
- Eat or bag up and save for when the angry belleh comes for YOU!
- These would also be great dipped in some tea with milk. MMMMM.