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I'm looking for a way to make ginger snaps without all the carbs. . . There is artificial sweetners I know. . . but how do I get around the molasses flavor? Just skip the ginger snaps this year. . .?
In place of grapeseed oil in her recipes I always use coconut oil--you could totally use butter too though. I haven't made either of these recipes, but the recipes I've used of hers are quite forgiving. (We don't do almond flour b/c my son has a sensitivity, so I use ground pumpkin and sunflower seeds in place of it...they usually still come out yummy!)
I'd probably just use honey in place of the yacon personally, although I know she's using it in place of molasses. Maybe black-strap molasses? It's more nutrient dense...Not sure what you're looking to avoid though...
I thought the thread was about the movie, one of my all time favs
“Every saint has a past and every sinner has a future.” -Oscar Wilde "The power of accurate observation is commonly called cynicism by those who have not got it." -George Bernard Shaw "The trouble with jogging is that the ice falls out of your glass." -Martin Mull