In dedication to every woman who will undergo a similar diagnosis... you are not alone.
About the Recipe
Ingredients
1/4 cup palm fruit shortening
1 1/2 cups pumpkin seed flour
1/4 maple sugar
1 tsp cinnamon
1/2 tsp baking soda
pinch of sea salt
1 egg
3 tbsp dark unsulfered blackstrap molasses
2 tsp minced or finely grated peeled ginger root
Preparation
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
Warm the palm fruit oil in a pot over low heat until melted. Remove the pot and let cool slightly.
In a bowl, combine the pumpkin seed flour, maple sugar, cinnamon, baking soda, and salt.
In a large bowl, place the egg, molasses, ginger root and melted palm fruit oil and whisk them together. I use my Kitchen Aid stand-mixer for this.
Pour the dry ingredients into the wet and mix until a dough forms.
Scoop out 1 tablespoon of daughm placing on the baking sheet and flatten. Keep the cookies about 2 inches apart.
Bake the cookies for 13 minutes. The edges should be crisp.
Let cool for 10 minutes on the baking sheet.
These can be stored in a cool place for 2 days or the fridge for 1 week. Can be frozen for 3-4 months.