Gingersnaps are a classic. Not only are they enjoyed throughout the holidays but they are also the kind of treat that I dream of having dozens of, stored in my freezer for when company comes over. Isn’t it the best when you visit your grandparents house and know exactly where the baking stash is? In my opinion, you’re never too young, or old to start your own stash of raw or baked goodness for impromptu visits!
I made these chewy, raw truffles in my food processor. I recommend using a food processor for all raw treats including energy balls, cheesecake crusts or making almond meal. A high speed blender will work too, but its more manual labour because the batter is constantly getting stuck in the blades on the bottom of the blender. Once you switch to a food processor, you will use it more often than you think. Not only is it great for baking but it is also a wonderful tool for shredding vegetables, making hummus, pesto or any kind of nut butter.
There are several types of molasses so make sure when you are buying it you look for organic unsulfured blackstrap molasses. It is the least refined (altered from its original state) and has the most potent antioxidant power. Molasses is high in iron, chromium, which helps regulate blood sugar levels, magnesium, potassium, and calcium. Try swapping out maple syrup and adding molasses to your pancakes, waffles or oatmeal in the morning!