Recipe Directions

1. In a food processor, process all dry ingredients.

2. Slowly add in wet ingredients and pulse until ingredients start to stick together.

3. Once combined, use hands to work into one large ball.

4. On a silpat, roll dough out using quick and short strokes (trust me, don’t go back-and-forth).

5. Using a cookie cutter, cut to desired shape and place on a mesh dehydrator sheet.

6. Dehydrate at 105 F for 12 hours or for 24 hours for a firmer gingersnap.

Rawxy's Thoughts

By Rawxy

Raw vegan gingersnaps, kind of like what grandma used to make. :) 

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Comments

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I'm anxious to try these! I've been saving and dehydrating almond pulp from making milk and have a ton of it. I read on your blog that it could affect the moistness of the cookie, I'll let you know what happens. Also, I have an idea for rolling, I've done this with other hard to roll doughs, I put the dough between two teflex sheets and roll, it really helps. I've also used a large ziploc bag.

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Hi, Daniefon! So glad you're interested in the recipe - If you make it, please let me know how it turns out :)

Yup, teflex sheets always help!! I used to use that method, but now roll out on a Silpat and use a silicone roller as opposed to a wooden and/or marble one. Still tricky, but much more manageable!

2 votes
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Vote down!

I took your idea and changed it slightly to make graham crackers. They turned out great. The first batch were a little too thick and therefore a little too crunchy. But the second turned out great. I used leftover almond pulp that I'd dehydrated and ground into flour and added oats, honey, cinnamon and a pinch of salt. I spread them into a square and sprinkled them with sucanat and dried them overnight. The next morning I flipped them and scored them and even poked holes like real graham crackers.

Thank you for the idea!

Also, I did roll it between the teflex sheets, it made it very easy.

All

2 votes
+
Vote up!
-
Vote down!

I took your idea and changed it slightly to make graham crackers. They turned out great. The first batch were a little too thick and therefore a little too crunchy. But the second turned out great. I used leftover almond pulp that I'd dehydrated and ground into flour and added oats, honey, cinnamon and a pinch of salt. I spread them into a square and sprinkled them with sucanat and dried them overnight. The next morning I flipped them and scored them and even poked holes like real graham crackers.

Thank you for the idea!

Also, I did roll it between the teflex sheets, it made it very easy.

Top Voted
2 votes
+
Vote up!
-
Vote down!

Hi, Daniefon! So glad you're interested in the recipe - If you make it, please let me know how it turns out :)

Yup, teflex sheets always help!! I used to use that method, but now roll out on a Silpat and use a silicone roller as opposed to a wooden and/or marble one. Still tricky, but much more manageable!

Top Voted
2 votes
+
Vote up!
-
Vote down!

I'm anxious to try these! I've been saving and dehydrating almond pulp from making milk and have a ton of it. I read on your blog that it could affect the moistness of the cookie, I'll let you know what happens. Also, I have an idea for rolling, I've done this with other hard to roll doughs, I put the dough between two teflex sheets and roll, it really helps. I've also used a large ziploc bag.

Top Voted

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