April 28, 2009 | 50 Comments
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DEADLINE: May 30, 2009
We’ve found, after a month of experimenting with our low-carb diet, that the less sugar and carbs we consume, the less we crave. When we do consume the odd sweet or dessert, we try to make it “smart” – using whole grains or nuts, cutting down the sugar, and eating small portions.
I tweaked Dhivya’s recipe @ Culinary Bazaar for Ginger Snaps. Instead of chocolate chips, you can try chopped crystallised ginger. Or nuts.
Spicy, not cloyingly sweet, and wholesome. Our niece and nephew loved them. This is a good treat for those with hyperglycemia or insulin resistance. Because of the whole grains and spices (especially the cinnamon), this cookie doesn’t throw your blood sugar out of whack.
It’s a “smart sweet” for many reasons:
Research shows that the added fibre and magnesium in whole grains reduce the risk of diabetes and heart disease.
Cinnamon helps reduce glucose in the blood by helping synthesise it better.
The active ingredient in cinnamon includes the chemical hydroxychalcone, which might enhance the effect of insulin.
Specifically, hydroxychalcone may work on insulin receptors to increase insulin sensitivity and help promote glucose uptake into cells and tissues and promote glycogen (the storage form of glucose) synthesis.
Blackstrap molasses is the residue after sugar crystals are removed from the beet juice or sugarcane in the manufacturing process. Though it contains 65 percent sucrose, it is rich in calcium and iron, making it much more nutritious than other sweeteners. (Sorghum molasses and Barbados molasses are not as nutritious as blackstrap molasses).
Dark chocolate is good for the soul.
Buy dried ginger in knobs, not powder. Powder it when you use it. Ditto with cinnamon, cloves and nutmeg. You can find all these whole spices at reasonable prices at the Indian grocer.
Brown sugar is regular sugar plus molasses. I just used raw cane sugar plus one extra tablespoon unsulphured molasses. If you don’t have molasses, try replacing the sugar and molasses in this recipe with powdered jaggery/palm sugar.
VEGAN GINGER-CHOCOLATE CHIP COOKIES
(Makes about 15 medium cookies.)
Preheat oven to 350 F. Line two cookie sheets with parchment or silicone.
Mix together in one bowl
2 cups whole wheat pastry flour
**or 1 cup each whole wheat flour and powdered whole grain oats
**or 1 cup each whole wheat flour and all purpose flour
1/2 cup wheat germ
1/3 cup raw cane sugar (more if you like it sweeter)
1/4 tsp salt
1.5 tsps baking soda
1/4 tsp each ground cinnamon, nutmeg and cloves
2.5 tsps ground ginger
1 tsp cocoa powder
Mix in another bowl:
Tip: Pour the oil in the measuring cup first. Then the molasses will not stick to it.
1/3 cup oil
half cup plus one tablespoon unsulphured molasses
1/2 tsp pure vanilla extract
1 .5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle
**or grated very fine
Whisk it all up and add it to the dry mixture. Mix it with your fingertips and slowly add water, one tablespoon at a time until it comes together into a ball. Don’t knead too much. If you squeeze some dough in your hand, it should come together, without being too sticky. You should be able to roll it into a ball.
Depending on what types of flour you use, you’ll need between 2 and 6 tbsps water.
Grease your palms first. Take a bit of the dough and roll it between your palms into a ball. If they stick to your palms, powder some sugar in a spice grinder and roll them in the powdered sugar. I didn’t bother.
Place them on a cookie sheet. They spread a bit, so use two cookie sheets and space them well apart.
Flatten them slightly with the base of a measuring cup or glass. Keep them at least an inch thick since they spread a lot. Stick two or three dark chocolate chips in each.
** You can add the chocolate chips to the dough, but then it’s a pain to bring them together into balls.
I like crackling crisp cookies, so I baked them for 15 minutes. If you like them “chewy”, reduce the time.
When they are done, let them sit for a couple of minutes, then take them out carefully on a spatula and place them on a wire rack to cool. They will crispen a lot more. They taste better the next day.
This our our entry for
For the Love of Chocolate @ Tasty Treats and
Event of the Month: Cookies at Me and My Kitchen
Filed Under: Chocolate, cinnamon, clove, cookie, diabetes, Ginger, Glycemic Load, heart-healthy-cookie, insulin, molasses, nutmeg, NUTRITION, vegan recipes, vegetarian recipes, Wheat, wheat germ, whole grains