The Ginger People Organic Crystallized Ginger Box Description
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Made in Fiji
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USDA Organic
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Gluten Free
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Vegan
Everyone needs a little spice in their life!
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Dip in dark chocolate
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Chop and toss into cookies
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Add sparkle to fruit salad
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Liven up trail mixes
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Add to fruit salsas
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Brighten up roasted veggies
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Toss into carrot cake
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Mince and sprinkle on vanilla ice cream
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Mix into fruit cobblers
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Drop into a warm cup of tea.
Free Of
Gluten
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 g) About 4 Pieces
Servings per Container: About 7
| Amount Per Serving | % Daily Value |
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| Calories | 50 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 12 g | 4% |
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| Dietary Fiber | 0 g | 0% |
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| Sugars | 11 g | |
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| Protein | 0 g | |
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| Vitamin A | | 0% |
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| Vitamin C | | 0% |
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| Calcium | | 0% |
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| Iron | | 0% |
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Other Ingredients: Organic ginger, organic cane sugar.
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Cranberry & Ginger Gluten-Free Holiday Cookies
Looking for a gluten-free cookie recipe that incorporates all the holiday flavors you love? Try these crispy-on-the-outside, soft-on-the-inside sweet treats. Cranberry, cinnamon and ginger provide sweet and spicy seasonal tastes, and cassava flour subs in for traditional flour to transform these into gluten-free holiday cookies. Don’t forget to save a few for Santa!
Ingredients
1 cup + 2 Tbsp. cassava flour
3/4 cup Lakanto MonkFruit sweetener
1/2 cup coconut oil, softened
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. baking soda
Pinch of salt
1/2 cup dried cranberries, chopped
1/4 cup crystallized ginger, chopped
1 egg
Directions
- In stand mixer or food processor with S blade, cream together sweetener and coconut oil. Mix in vanilla extract and egg.
- In small bowl, combine cassava flour, cinnamon, baking soda and salt. Add 1/3 of this mixture at a time to sweetener-oil mixture, blending each time more is added.
- Mix in dried cranberries and crystallized ginger and refrigerate batter for 30 minutes.
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- Roll cookie dough into 24 small balls, place 12 on each baking sheet and flatten dough balls gently with the palm of your hand.
- Bake 12 to 15 minutes, or until lightly browned on bottom. Let cool fully before serving.
