Recipe: Grain Free Paleo Ginger Snap Cookies (SCD, GAPS options)

Recipe: Grain Free Paleo Ginger Snap Cookies (SCD, GAPS options) post image

Ginger is a nice warming herb that can pack a nice punch to entrees, soups and even baked goods! When you have to avoid nightshade spices, ginger is a welcome alternative!

Health Benefits of Ginger

Ginger, also known as Zingiber officinale, is commonly used in cooking and condiments. The main ingredient that affords the many health benefits is the compound gingerol, which is the oily resin found in the root. It acts as a powerful anti-inflammatory and anti-oxidant.

Here are some of the many health benefits of ginger that have been documented in the scientific literature.

  1.  Ginger aids in digestion and acts against nausea.
  2. Enhances insulin sensitivity which helps sugar metabolism.
  3. Has been found to have anti-cancer properties.
  4. Ginger can help with pain – a ginger poultice over an inflamed joint is helpful.
  5. Ginger has been found to work better against stomach ulcers than prescription antacids.
  6. Ginger oil and eucalytus oil can aid immunity, breathing and lymphatic drainage.
  7. Ginger can foster movement throughout the intestines and aid in constipation.

Pumpkin Tart with Maple Cinnamon Crust

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 1 Tart/Pie


  • Ingredients for Crust
  • 2 large eggs
  • 1/4 cup maple syrup + 2 Tbsp (Use less if sweet enough) – use honey if SCD/GAPS
  • 1 tsp vanilla
  • 1/2 cup palm shortening (room temperature)
  • 2 Tbsp ghee or butter (room temperature)
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger (if you love ginger, use a little more)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup coconut flour
  • 1 cup shredded coconut
  • Ingredients for Pumpkin Filling
  • 2 cups cooked butternut and/or kabocha squash, pureed
  • 2 eggs
  • 1 tablespoon vanilla
  • ¼ cup honey or maple syrup
  • 1/4 tsp stevia (you can omit this ingredient and add more honey if preferred)
  • 1 cup coconut cream from the top of the can
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • dash allspice
  • 2 Tbsp unflavored gelatin


  1. Instructions for Crust
  2. Preheat oven to 325º F
  3. Prepare a 10" tart pan with parchment paper lining the bottom and coconut oil to grease the bottom and sides
  4. Add all the ingredients except the shredded coconut and process until smooth
  5. Taste the batter to make sure it is sweet enough for you
  6. Add the shredded coconut and just pulse until combined
  7. Transfer the batter to the prepared tart pan and with your hands, press the batter flat and out, to build up the sides - working your way around the pan until it is smooth
  8. Place on a cookie sheet
  9. Bake for about 12 – 15 minutes or until the edges brown
  10. Remove and let cool in the tart pan
  11. Instructions for Pumpkin Filling
  12. In the food processor, puree the cooked squash and pour into a bowl and put aside
  13. In a 3 – 4 quart pot bring the coconut cream to a simmer
  14. While the coconut cream is heating, in the food processor blend the egg, honey, stevia, vanilla, and spices together and put aside
  15. Pour the squash mixture into the simmering cream and whisk together, lowering the heat
  16. Pour the egg/honey/spice mixture into the heated squash and coconut mixture and whisk briskly
  17. Do not let it boil!
  18. Sprinkle the tablespoon of gelatin in very small increments so that it does not clump up and it gets absorbed right away as you are whisking
  19. Keep whisking
  20. The whisking part should take about 8 minutes all told to get it thick
  21. Place the custard in a bowl and let cool on the counter
  22. When cool, cover with wax paper resting on the custard (to prevent a skin from forming) and refrigerate for at least 4 hours to set
  23. It can be used like this – it will be quite solid – or beat up with electric beaters for a few minutes to get to a creamy consistency
  24. Use within 3 days
  25. Putting It All Together
  26. It's best to bring the crust to room temperature and remove the sides of the tart pan BEFORE filling
  27. Leaving the bottom intact, place the tart on a flat cake plate
  28. Pour the filling into the crust and smooth with an angled spatula until all the filling is smooth
  29. Refrigerate until ready to serve
  30. Serve with whipped coconut cream or yogurt or just plain










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