This is Monk Fruit in the wild
Thanks to Monk Fruit in the Raw, I was sent a baker's bag to experiment with.
Using this handy dandy recipe converter and tips, I decided to substitute all the white sugar in a regular gingerbread cookie with Monk Fruit in the Raw. Don't worry--there's still plenty of molasses in them. They recommend to just substitute half--because sugar adds volume, moisture and texture, not just sweetness--but I decided to be a rebel.
A rebel who isn't a very good baker, but these actually turned out perfectly. They even rose! (a miracle in my house). I don't have a rolling pin (since i don't bake) so I improvised.
Makes 8 servings
- 1 1/3 c GF Flour (I love Bob's Red Mill All Purpose GF Flour)
- 2/3 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1 in fresh ginger, minced
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 c molasses
- 1/4 c coconut oil
- 1/4 c Monk Fruit in the Raw
- 2 T Almond Milk Eggnog (yes I went there)
Want more monkfruit? Check these out!