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Old 02-02-2014, 02:17 PM   #1
Yaz
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Lupin Flour Gingerbread Cookies

These turned out awesome, not to crunchy not too soft.

½ cup butter, softened = 115 g
3/4 cup Splenda
Dash of Stevia Extract
1 egg
1 Tbsp pure Vanilla Extract
1/2 Tbsp LorAnn Bakery Emulsion - Princess Cake and Cookie
3 tsp gingerbread seasoning blend - see note below
1 Tbsp Mollasses
1 1/3 cups lupin flour = 160 g (30 g = 1/4 cup)
1 teaspoon baking powder
¼ teaspoon salt
1/4 cup candied ginger (ground fine - used my magic bullet) - optional (I make my own SF Candied Ginger)

In a mixing bowl, cream butter and sweetener. Beat in egg and vanilla, and extracts. Add ginger. Combine dry ingredients; add to creamed mixture and mix well.

Measure 1/2 tbsp balls and flatten. Bake on parchment covered cookie sheet at 350 degrees for 12-16 minutes or until edges are golden brown. Remove to a wire rack to cool. - I need to BAKE FOR 16 minutes

Yield 49 cookies

++++++++++++++++++++++++++++++++++++++++++++++++++ +

I keep a container of gingerbread spices premixed in my cupboard.

1/4 cup cinnamon = 4 tbs
1/4 cup ground ginger = 4 tbs
1/8 cup allspice = 2 tbs
1/8 cup nutmeg = 2 tbs
1/8 cup ground cloves = 2 tbs
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Old 02-02-2014, 06:57 PM   #2
Soobee
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I candy my own ginger root also. Can't wait to try these.
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Old 02-02-2014, 08:48 PM   #3
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You can use whatever sweetener you like, I just happen to have a giant bag that I'm trying to use up in baking since I switched to other sweeteners.
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Old 02-03-2014, 03:30 AM   #4
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I have a houseful of Super Bowl food, so it will take me a while to get to these. But I definitely will. By the way, I put out your lupin cheese crackers to serve, and the high carbers went wild over them. One insisted on taking home the recipe, even though I told her that it was made with a flour she would have to order online. She went home with all the leftovers!
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Old 02-03-2014, 05:45 AM   #5
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Ok, how do you candy ginger?
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Old 02-04-2014, 12:38 PM   #6
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Quote:
Originally Posted by Soobee View Post
I have a houseful of Super Bowl food, so it will take me a while to get to these. But I definitely will. By the way, I put out your lupin cheese crackers to serve, and the high carbers went wild over them. One insisted on taking home the recipe, even though I told her that it was made with a flour she would have to order online. She went home with all the leftovers!
I can't take credit for the crackers, someone else came up with those. I just LOVE them and make a batch pretty much every week. I have started adding sesame seeds to the dough and it gives it a nice flavour.
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Old 02-04-2014, 12:39 PM   #7
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Ok, how do you candy ginger?
There are a bunch of recipes online. I've made 2 batches so far and messed them both up! (they got way too dry, hence why I ground some up for these cookies.)

I make them to flavour Kombucha so their dryness doesn't really matter as they get re-hydrated anyway. :0)
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Old 08-03-2017, 03:56 PM   #8
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Although this is an older post, just wanted to say that I made these today, and they are absolutely wonderful! I didn't have any candied ginger, so I added a scant teaspoon extra of ground ginger plus a couple of dashes of cayenne to mimic the heat of the candied ginger, and 1/2 Tb Sukrin Gold syrup to contribute some moisture to replace what would have come from the puréed candied ginger. Awesome is right! Nice chewy texture. The first batch I baked for 12 minutes, and they were somewhat soft, so I added two minutes. They were a bit browner and firmer. Later, both batches set up well. This is easily the best ginger cookie recipe I've found.
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Old 08-03-2017, 06:01 PM   #9
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If you want a thin, crisp ginger cookie like the Anna cookies, you can try these.

Low Carb Ginger Thins
These are like the very thin Swedish ginger cookies.

1/4 cup butter
1/2 cup shortening
1 cup brown malitol crystals or Natural Sweet Brown *
1/4 cup sugar free pancake syrup or sugar free honey
1 egg
2 1/4 cups Carbalose flour
2 tsp baking soda
1/4 tsp salt
1 tsp powdered ginger
2 tsp ground cinnamon
1/2 tsp ground cloves

Preheat oven to 350 degrees.

Cream the butter, shortening, brown "sugar", syrup, and egg in a mixer until light and fluffy. Mix together the dry ingredients. Add to the mixture in the mixer and mix until well combined.

Form the dough into 3/4 inch balls. Place the balls on a baking sheet lined with baking parchment. Press the dough out into circles with the bottom of a flat bottomed drinking glass with a small piece of parchment on top of the dough to keep it from sticking to the glass. Press them THIN, about 1/8 inch. The cookies will be about 2 1/2 inches in diameter.

Bake about 8 minutes. Store tightly sealed to keep them crisp.

Makes 6 dozen. 2 cookies = 1g carbs.

*If you can't find the brown sugar substitute, you can use malitol and add one teaspoon of blackstrap molasses.
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Old 08-03-2017, 08:26 PM   #10
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Thanks, Sharon! Always in the market for a great ginger cookie. They're the hubs' favorite. BTW, what is Natural Sweet Brown? Haven't heard of that one.
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Old 08-06-2017, 02:44 PM   #11
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Quote:
Originally Posted by Baricat View Post
Thanks, Sharon! Always in the market for a great ginger cookie. They're the hubs' favorite. BTW, what is Natural Sweet Brown? Haven't heard of that one.
Get it at Netrition here

hhttp://www.netrition.com/lc_foods_nat_sweet_brown.html

or just add a teaspoon of blackstrap molassas to your favorite sweetener...only adds 4 carbs to whole recipe
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Old 08-07-2017, 09:06 AM   #12
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Sharon, I've been using Sukrin Gold granular sweetener (not the syrup, although I love that stuff for many applications) when I need a brown sugar replacement. If you have used it, could you compare it to the Natural Sweet Brown? I've been totally satisfied with both taste and texture of the Sukrin, but if you feel NSB is better, that would be recommendation enough for me to add it to my next Netrition order.
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Old 08-14-2017, 12:44 PM   #13
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I've never tried the Sukrin. Sorry.
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Old 08-16-2017, 04:58 PM   #14
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Quote:
Originally Posted by Baricat View Post
Although this is an older post, just wanted to say that I made these today, and they are absolutely wonderful! I didn't have any candied ginger, so I added a scant teaspoon extra of ground ginger plus a couple of dashes of cayenne to mimic the heat of the candied ginger, and 1/2 Tb Sukrin Gold syrup to contribute some moisture to replace what would have come from the puréed candied ginger. Awesome is right! Nice chewy texture. The first batch I baked for 12 minutes, and they were somewhat soft, so I added two minutes. They were a bit browner and firmer. Later, both batches set up well. This is easily the best ginger cookie recipe I've found.
Baricat,

Did you use Lupin flour or something else?

Deb
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Old 08-16-2017, 08:01 PM   #15
Baricat
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Yes, Deb, I finally got to use that ignored bag of lupin flour that's been languishing in the bowels of my pantry for months. It was my first experience with lupin flour, and what a great use for it!
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