GINGER SNAPS (PUMPKIN SEED FLOUR)
GINGER SNAPS – 3 dozen
HOW TO BLEND PUMPKIN SEEDS WITH THE SHELL
I put 3 cups of the dried seeds into the blender at a time. I processed it until the shells were all fine. I stopped it twice, mixed the powder around and then continued to be sure I had crushed all the shells. I then put it through a sieve to be sure there were no shells in the flour. I did another 3 cups before I washed the blender.
I stored this in a plastic bag in the freezer.
I used the recipe in EAT MORE WHOLE GRAINS cookbook page 103 and incorporated the pumpkin seed flour as below.
1/2 cup lard or butter
1/2 cup coconut palm sugar
2 tablespoons blackstrap molasses
1 1/2 cups pumpkin seed flour (milled dried pumpkin seeds in shells)
1 1/2 cups rye flour ( or for more crunch substitute one cup rye for 1/2 cup tapioca flour)
1 teaspoons ginger
1/2 tablespoon cinnamon
1/2 tablespoon baking soda
Mix the first 4 ingredients. Add the remaining ingredients and mix well. Scoop out spoons full, roll into balls and dip one side into sugar (I used xylitol or monk fruit)
Place on greased cookie sheet with sugar side up. Press with a fork. Bake at 350 ˚ F for
10 – 12 minutes. Remove from oven and from pan, allowing to cool before storing them in a cookie canister.
SUNFLOWER SEEDS – optional
I often add a cup of roasted sunflower seeds or chopped nuts into the dough.