So, it’s been a LITTLE WHILE ???? But I’m back, babies! And WHAT A WAY TO COME BACK.
I’ve shared this recipe with quite a few friends, and it seems to go over preeeeeeetty well. Maybe that’s because I’ve, oh, I don’t know, MASTERED SNAPPY SUGAR-FREE BISCUITS?! For those of you who have been following along (and playing at home!), you’ll know that biscuits, cookies, whatever you want to call them, are the absolute nemesis of the sugar-free baker. Cooking them relies on the Maillard reaction, something that absolutely requires reducing sugars; i.e. the one thing you’re never, ever going to get without sugar. No way, no how.
But what if I told you there was another way? There are plenty of recipes on CakeZero that make use of IMO syrup (or isomalto-oligosaccharide – gawd I love that word), but I stumbled across this almost by accident. I was playing around, trying a bunch of different ways to bake a cookie, and threw some IMO syrup at a recipe just to see what would happen. AND JUST LOOK. What resulted where the snappiest, crunchiest ginger nuts I have ever had in my life. So what are you waiting for? This is ridiculously easy, so GET YOUR NUT ON.
…and there you have it. At only 70ish calories per ginger nut and absolutely zero sugar, these are the tastiest, crunchiest nuts you could possibly have. Enjoy!