Low Cab Diabetic Ginger Snaps
I love the taste of ginger snaps, but being diabetic and gluten and grain sensitive, I can never find any in the stores that aren't loaded with carbohydrates, grains and sugar.
Even the gluten-free ones are made with potato starch, corn starch, rice flour and tapioca flour. Every one of those turn right into sugar and spike your blood sugar level.
So, I Decided to Make My Own
I use almond flour which is a healthy fat, protein and fiber. As a binder I use a grated hard cheese like Parmesan or a softer, shredded, mild cheddar cheese.
I find the drier, hard cheese makes them more crisp and chewy, while the softer cheddar makes them only chewy but still very delicious.
Please let me know how you like these
Ginger Snaps Ingredients
- 1 Cup Almond Flour
- 3/4 Cup Shredded or Grated Cheese, Mild cheddar or Parmesan or other hard cheese
- 1-3/4 tsps Ginger Powder
- 2 or 3 Tbs Xylitol, or to taste
- 3 servings Pure Stevia Extract Powder, or sweetener of choice
- 1 to 2 Tbs Cold water
- Pre-heat the oven to 350 degrees
- Place all the dry ingredients into your Nutribullet or food processor and pulse until they are well blended. Do not over blend.
- Mix in 1 Tbs of cold water. Add part of a second Tbs. Mix again. Add the remaining water if needed. The dough will be thick enough so it will not run, but will not form a ball. If you are using a hard, dry cheese, you may need a little more water.
- Place the mixture in the center of your parchment lined baking pan or silicone baking sheet and spread out evenly with the back of a tablespoon.
- The thickness should be 1/4 inch thick or slightly less. I spread mine to about a 9 inch circle. If using a rectangular pan, it would be about 8 x 10 inches
- Place it in the pre-heated oven for 15 to 20 minutes. The time will vary depending on your oven.
- Remove it from the oven and immediately score it with a metal straight edge such as an icing spreader. Do not use a sharp edge if you are using the silicone baking sheet.
- Allow them to cool and then enjoy them. I am finding that they taste even better the next day when all the flavor of the ginger and the sweeteners have had a chance to blend together.
Storing the Ginger Snaps
I try to ration the ginger snaps out over a three day period. I find that if I store them in a wide, open container the first and second day, they tend to get crispier and more flavorful. They do have to be spread out, though, in order for them to get a more crispy and dry out.
If there are any left the third day, I put them in a sandwich bag but do not seal it so they will remain crispy.
I do the same with my two other cracker recipes that you can find here on HubPages,
The hardest part of having any of these crackers make it to the third day, is rationing yourself. I find, though, it is much easier to ration these than any store-bought crackers or cookies. Having these being high in protein and fat and no sugar, gluten or grains, make it easy.
The other day, I only had some Monterrey Jack cheese in the house, and I wanted to make the ginger snaps, so I used that. I mistakenly reached for the cashew flour I get at Trader Joes instead of the almond flour. I didn't realize the mistake until I put the flour away.
The good news is, the ginger snaps were terrific. They had a finer texture than with the almond flour and the flavor was delicious..
There was a question in the Comments Section about how the cookies stay together without any butter. You don't need butter. The cheese is the fat source and also the binder that hold everything together.
I tried using Swerve instead of Xylitol to make the ginger bites below. Swerve is erythritol and is recommended by Dr. Davis as a good alternative.
I ran into a problem because things brown faster with this and tended to burn more easily. I cut the cooking time down by about 5 minutes and that seemed to solve the problem.
In the discussion below about the ginger bites, I used Xylitol the first time and the timing listed is based on that. Remember to reduce the time if you use the Swerve.
Like Xylitol, Swerve (erythritol) is digested differently than the other sugar alcohols, so there is no digestive distress like the others ones use to produce for those of us who were sensitive to them.
Instead of flattening out the dough to make crackers, I decided to roll it out into 3 cylinders and cutting them into 12 equal pieces each for a total of 36 bites.
I made sure that I only added 1 tbsp. of cold water so that the dough was not sticky and could be rolled out with my hands.
I placed them on my round silicone baking sheet supported by a pizza pan and put them in the oven at 350 degrees.
I baked them for 15 minutes and then checked them, but they were still very soft and moist. I added another 5 minutes and checked them again, but they still were not done enough.
After adding another 5 minutes for a total of 25 minutes, they came out nicely browned, firm and got crispier as they cooled.
Baking these this way, I found it was much easier and less messy than my original method. They do not get as crispy as when they are flat crackers, but they are still very good.
I could probably press them flatter so they could cook faster and be crispier, but for right now, I'm very happy with them.
Ginger Snaps Made with Shredded Mild Cheddar Cheese
|Serving size: 1 of 30 crackers|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 1 g||5%|
|Unsaturated fat 2 g|
|Carbohydrates 1 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 2 g||4%|
|Cholesterol 3 mg||1%|
|Sodium 18 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Benefits of Ginger
I'm probably a lot older than many of you, but remember my Mom always giving me ginger ale when I had an upset stomach. It always tasted so good and definitely made me feel better. Sometimes, that was the only think that would stay down without upsetting my stomach again.
Ginger has been used for many years as s natural treatment of stomach problems such as nausea, diarrhea, morning sickness, colic in babies and even motion sickness. It also has an anti-inflammatory effect that is useful in reducing pain and inflammation. (webmed.com)
No wonder I love ginger so much. It is a comfort food for me and brings back all the good memories of my Mom as a child. Of course, I love it even when I'm feeling great. These ginger snaps taste good to me any time.
I use only organic ground ginger in my recipes. It is so convenient to use and good for you. I've tried buying a piece of fresh ginger to use in other cooking, but I just don't use it enough in that form to keep it from spoiling on me. Besides, trying to grate it for my ginger snap recipe would make it very difficult to be sure to come up with just the right amount. A little too much can be pretty strong and peppery.