Total Time
23mins
Prep 15 mins
Cook 8 mins

The only fat in this vegan recipe is whats naturally present in the spelt, and they're full of nutritious fresh ginger and molasses too. A dash of caramel-flavoured stevia really amps up the flavour.These are best eaten within a few days, though - the lack of oil dries them up quickly.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350F and line two baking sheets with pachment or silicone liners.
  2. In a food processor, finely dice or puree the fresh ginger, then add the molasses, sugar, stevia (if using), pear puree and vanilla and blend in thoroughly.
  3. Add the flour, baking soda, pie spice and sale and pulse in until blended.
  4. Optional: scrape into a bowl, cover and chill 1-6 hours.
  5. Scoop teaspoon-sized balls of batter and slightly flatten between your palms.
  6. Bake, one sheet at a time, for 8 minutes. Cool completely on the sheets.