How To make Elsie's Gingerbread
Pam or other nonstick spray 1 1/2 c Unbleached white flour
1 c Sugar
2 ts Ginger; dry, not fresh
1 ts Cinnamon
1/2 c Vegetable shortening;
-such as Crisco 1 ts Baking soda
3/4 ts Salt
1 c Buttermilk; measure into a
-2 cup measuring cup 1 Egg; beaten
3 tb Molasses
Preheat oven to 350~. Spray an 8x11-1/2x2 baking dish with Pam. Spray, as well, the bowl of a measuring tablespoon. Set both aside. Combine flour, sugar, ginger, and cinnamon in a bowl. Using a pastry blender or two knives, cut in shortening. Scoop out about 1/3 cup of this mixture, and set aside for topping. Add the soda and salt to the buttermilk, stirring. It will foam. Set aside. Pour egg into larger amount of topping. Add the molasses, measuring it in the Pam sprayed tablespoon and pouring it in directly. Stir the batter a few times, then add the buttermilk mixture. Stir to blend ingredients, but don't worry about a few lumps. Turn batter into prepared baking dish and sprinkle with topping. Bake in preheated oven for 30 minutes, or until toothpick tests clean. Serve, if possible when still warm, plain or with whipped cream, ice cream, frozen yogurt, or baked apple. Source: Chef du Jour, Crescent Dragonwagon, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
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Scrap 7: Love, Elsie Recipe Box
The new book from Love, Elsie!!
Mini Chocolate Chip Cookies recipe by little girl Elsie
Serving size: 15-18 cookies
You will need:
1 cup butter
1/2 brown sugar
1 egg
1 cup flour
1/2 tsp baking powder
1/2 cup chocolate chip
Bake at 400F for about 12 minutes.
AirBaked tray
Ice cream scoop
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HOW TO MAKE KETO GINGERBREAD COOKIES | NON-VEGAN & VEGAN VERSIONS | FLAVORFUL | SOFT & CHEWY
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Lakanto ( )
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Some of you have requested for keto gingerbread cookies so, here it is. I managed to develop a non-vegan as well as a vegan version so everyone can enjoy these festive cookies. These cookies are soft, chewy with the wonderful flavors of cinnamon, ginger, nutmeg and cloves. Have fun with the kids in making the decorations on the cookies.
The recipe can be viewed and printed at this link;
[Total servings = 7]
NUTRITION INFO PER SERVING (NON-VEGAN)
Total Carb = 3.1 g
Dietary Fiber = 1.5 g
Net Carb = 1.6 g
Calories = 136
Total Fat = 12.1 g
Protein = 3.9 g
[Total servings = 7]
NUTRITION INFO PER SERVING (VEGAN)
Total Carb = 3.1 g
Dietary Fiber = 1.6 g
Net Carb = 1.5 g
Calories = 120
Total Fat = 10.8 g
Protein = 3.1 g
1. NON-VEGAN VERSION
DRY INGREDIENTS
Almond flour = 150 g / 1 1/4 cups
Monk fruit = 40 g / 3 tbsp
Salt = 1/4 tsp
Baking soda = 1/2 tsp
Ground spices;
Cinnamon = 1 1/2 tsp (For a stronger flavor, you increase up to 2 tsp)
Ginger = 1 1/2 tsp (For a stronger flavor, you can increase up to 2 tsp)
Nutmeg = 1/2 tsp
Cloves = 1/4 tsp
WET INGREDIENTS
Unsalted melted butter = 40 g / 3 tbsp
Whole egg = 1 medium
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a dough is formed. Shape the dough into a ball.
4. Cling wrap and chill in the freezer for 1 hour.
5. Roll the dough between 2 parchment papers until 1/4 inch thickness.
6. Cut the dough with any suitable mold. In the video, I used a 3- and 4-inch gingerbread man mold which yielded 7 cookies.
7. Place cut out dough on a baking tray lined with parchment paper. If the dough becomes too soft to roll, just cling wrap and chill again.
8. Bake for 8 to 10 minutes then cool completely on a wire rack.
2. VEGAN VERSION
DRY INGREDIENTS
Almond flour = 150 g / 1 1/4 cups
Monk fruit = 40 g / 3 tbsp
Salt = 1/4 tsp
Baking soda = 1 tsp
Xanthan gum = 1/2 tsp
Ground spices;
Cinnamon = 1 1/2 tsp (For a stronger flavor, you increase up to 2 tsp)
Ginger = 1 1/2 tsp (For a stronger flavor, you can increase up to 2 tsp)
Nutmeg = 1/2 tsp
Cloves = 1/4 tsp
WET INGREDIENTS
Coconut oil = 30 ml / 2 tbsp (You can also use olive oil or any keto friendly oil)
Unsweetened almond milk = 30 ml / 2 tbsp (You can also use water)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a dough is formed. Shape the dough into a ball.
4. This dough do not need to be chilled.
5. Roll the dough between 2 parchment papers until 1/4-inch thickness.
6. Cut the dough with any suitable mold. In the video, I used a 3- and 4-inch gingerbread man mold which yielded 7 cookies.
7. Place cut out dough on a baking tray lined with parchment paper.
8. Bake for 8 to 10 minutes then cool completely on a wire rack.
MAKE THE ICING GLAZE
INGREDIENTS
Powdered sweetener = 65 g / 1/2 cup (I used powdered monk fruit but you can also use any keto friendly powdered sweetener)
Water = 30 ml / 2 tbsp (You may not need all the water)
DIRECTIONS
1. Gradually mix the water with the powdered sweetener until you get the right consistency for piping.
2. If the mixture is too thick, just add more water. If too dilute, add more powdered sweetener.
3. Transfer into a piping bag. Cut a small hole at the tip and start piping as shown in the video.
NOTE
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