Snappy Ginger Strips

Vegetarian
Dairy Free
Snappy Ginger Strips
35 min.
56
40kcal

Suggestions


Welcome to the delightful world of Snappy Ginger Strips, a perfect treat for those who crave a burst of flavor in every bite! These vegetarian and dairy-free snacks are not only easy to make but also incredibly satisfying, making them an ideal choice for antipasti, starters, or simply a delightful snack any time of the day.

Imagine the warm, inviting aroma of ginger and spices wafting through your kitchen as you prepare these delicious strips. With a preparation time of just 35 minutes, you can whip up a batch to share with friends and family or keep them all to yourself for a cozy night in. Each strip is a mere 40 calories, allowing you to indulge without the guilt!

The combination of molasses, ground ginger, cinnamon, and cloves creates a unique flavor profile that is both snappy and sweet, while the crispy texture will have you reaching for more. Whether you serve them at a gathering or enjoy them as a midday snack, these Snappy Ginger Strips are sure to impress. So, roll up your sleeves and get ready to create a treat that will tantalize your taste buds and leave everyone asking for the recipe!

Ingredients

  • 1.5 teaspoons baking soda 
  •  eggs 
  • cups flour all-purpose
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • 0.5 teaspoon ground ginger 
  • 0.3 cup blackstrap molasses 
  • 0.5 teaspoon salt 
  • cup sugar 
  • teaspoons sugar 
  • 0.5 cup vegetable oil 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack

Directions

  1. Heat oven to 375F.
  2. In large bowl, mix 1 cup sugar, the oil, molasses and egg with spoon. Stir in remaining ingredients except 4 teaspoons sugar.
  3. Divide dough in half. Pat half of dough into 14x2-inch strip on ungreased cookie sheet.
  4. Cut strip lengthwise in half; separate strips at least 3 inches. Flatten strips slightly with fork dipped in sugar to about 1/2-inch thickness.
  5. Sprinkle each strip with 1 teaspoon sugar. Repeat with remaining dough.
  6. Bake 6 to 7 minutes or until edges are light brown and tops appear cracked; cool 2 minutes.
  7. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack. Store loosely covered.

Nutrition Facts

Calories40kcal
Protein5.55%
Fat11.62%
Carbs82.83%

Properties

Glycemic Index
4.72
Glycemic Load
5.65
Inflammation Score
-1
Nutrition Score
1.0008695786414%

Nutrients percent of daily need

Calories:40.18kcal
2.01%
Fat:0.52g
0.81%
Saturated Fat:0.09g
0.58%
Carbohydrates:8.42g
2.81%
Net Carbohydrates:8.28g
3.01%
Sugar:4.99g
5.54%
Cholesterol:2.92mg
0.97%
Sodium:51.93mg
2.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.56g
1.13%
Manganese:0.07mg
3.68%
Selenium:2.06µg
2.94%
Vitamin B1:0.04mg
2.4%
Folate:8.55µg
2.14%
Iron:0.3mg
1.67%
Vitamin B2:0.03mg
1.56%
Vitamin B3:0.28mg
1.4%
Magnesium:4.81mg
1.2%