Hey everyone! I hope you've all been doing well since Thankful Thursday... We've had a very busy week! Today we're working on building a shelter for three alpacas that we're going to get this week from some friends, so that's exciting! They aren't Kosher, but their fiber is amazingly soft and warmer than sheep wool!

Anyways, we're going to be going on the GAPS diet sooner or later, which is a very healing diet that has healed so many people! And I mean healed, not just covered up bad symptoms. When you pull weeds, you don't just pull off the tops of them, usually... You always try to get to the root first and then pull it out. It's the same basic idea with the GAPS diet. For more info, you can go to gapsinfo.com or just google GAPS diet.

GAPS Ginger Snap Cookies
  Ingredients

• 2 cups blanched almond flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon cloves
• 1/3 cup honey
• 4 tablespoons unsalted butter, melted (or ghee or coconut oil)

Method

1. Preheat your oven to 350°F (175°C, or gas mark 4).
2. Prepare baking sheets with parchment paper or non-stick baking mat.
3. Blend the dry flour, salt, baking soda, cinnamon, ginger, and cloves together in a mixing bowl.
4. Add the honey and butter to the dry ingredients and blend well until a soft dough forms.
5. If the dough is too soft to shape into small balls, place it in the freezer for 5 to 10 minutes.
6. With a spoon or your fingers roll up to 1 tablespoon of dough into a small ball and place it the baking sheet. Place them about 2 inches apart.
7. Press each cookie with the palm of your hand to flatten it out into a disc shape. Optionally, sprinkle some sea salt on top of each cookie.
8. Bake for 10 minutes or until the cookies are turning golden brown and dark around the edges. Careful not to burn them because they do so easily.
9. Cool for 10 minutes.

Makes about 22 small cookies

Yum! These are really good, healthy ginger snap cookies that are totally GAPS friendly! Once we heal our bodies, I would definitely make these again, just because of how delicious they are! 

Enjoy!
Emma