Okay, FINE. I’ll accept it. Summer’s basically over and we gotta start getting ready for Fall. While I’m not happy about it, if I have to face defeat, I want to do it with a tasty treat. I used to love ginger snaps growing up (and still do!), and I gravitate toward ginger flavored anything. There’s something addicting about that the spicy flavor, especially when mixed with something sweet.
After learning about how beneficial ginger is for digestion and boosting immunity, I incorporate it whenever I can daily but the most fun way is through yummy cookies like these Paleo ginger snaps!
I’m a firm believer that the best tasting ginger snaps are the ones that use freshly grated ginger instead of ground ginger powder. The dried stuff just doesn’t give that wonderful spicy kick that I love so much. You can adjust the amount of ginger in the recipe if you don’t like the cookies too spicy, or just replace it with ground ginger if you don’t have the same love for the real stuff like me. Either way, these Paleo ginger snaps are a tasty treat to welcome the new Fall season with!
It’s starting feel like summer around here, which I absolutely love. This consistently hot weather has been putting me in a great mood and I can feel my stress levels drop. If you didn’t guess already, I’m one of those peeps who always prefers scorching hot weather over freezing cold. It’s one of the main reasons I moved to California. As much as I still love NYC, the brutal winters were unbearable (I know, I’m such a wuss).
And when the weather starts getting hot, I start craving cold foods like salads, fruits, and ICE CREAM. I wasn’t really into ice cream for a while because I wasn’t able to eat it after finding out about my dairy sensitivity, so I sort of forgot how delicious it is for the past 4-5 years (You’ll be amazed at the things you’ll forget the taste of that you think you “can’t live without” once you give them up for a while). It’s only recently when I started finding some amazing coconut milk ice cream on the market that I started falling in love again.
One thing about good quality dairy-free ice cream without additives and thickeners is that they are ridiculously expensive. As delicious as they are, I’m not about to drop $8 for a pint of ice cream. I’ll make it at home, thankyouverymuch.
I was actually nervous about how this recipe would turn out because I don’t own an ice cream maker. I try not to buy too many kitchen gadgets if I can help it, because we might be moving at the end of the year so I’m trying to keep things minimal around here. So my blender came to the rescue, and it turned out surprisingly creamy which I’m super psyched about.
I used molasses to sweeten this ice cream because blackstrap molasses is chock full of nutrients and minerals. It’s also on the lower end of the glycemic index than other sweeteners, which means it it won’t spike up your blood sugar as much. Of course, if you do have blood sugar issues, I advise you to keep it regulated and use caution when consuming anything sweet. After deciding on using blackstrap molasses, I had to add in some ginger and cinnamon because that’s one of my favorite combos! Feel free to customize this recipe and replace the add-ins to flavor it to your liking. It’s healthier and better tasting than the store-bought kind!
It’s always fun for me to find different types of food and dairy alternatives. I usually drink coffee with some full fat canned coconut milk, but I’ve recently been seeing hemp milk being sold at the grocery store. While I like to try new products, it’s hard for me to purchase something when I know that certain food items, like nut and seed milks, should be sold refrigerated. Additives and preservatives are added to these items to make them shelf stable, and I have yet to see hemp milk in the refrigerated section.
No biggie, though. If I want high quality hemp milk with clean ingredients, I’ll just make it at home! And you know what? It was soooo easy.
One thing I love about hemp seeds it that unlike other nuts and seeds, they do not contain phytic acid, which normally acts as an anti-nutrient and blocks the absorption of the minerals and vitamins in the food. Therefore, there’s no need to soak and sprout hemp seeds, making it super easy to prepare and eat.
There is a slight hemp-y taste to this creamer which you may need to get used to. I do like to flavor it with a little bit of molasses and vanilla extract to mask that taste. Overall, I absolutely enjoyed this creamer in my coffee in the morning. It was deliciously creamy and flavorful, and is even a great addition to smoothies. If you want a thinner texture, you can just add more water to it. And for a real party, add a few tablespoons of cocoa powder to make a delicious and healthy chocolate milk!