Ginger-Lemon Balls:
2 1/2 Cups Blanched Almond Flour
1/4 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Pure Almond Extract
1/4 Cup Honey
1/2 tsp. Ground Ginger
2 Tbsp. Freshly squeezed Lemon juice
1/8 Cup Canola Oil
In a bowl mix, almond flour, salt, baking soda, and ginger until well blended. Add almond extract, honey, lemon juice and canola oil in small bowl, mix until well blended, and add to dry mixture. Mix well until ingredients begin to form a clumpy ball. Roll into 1" balls and place on parchment lined pan. Bake at 350 degrees for 7-10 minutes, until slightly golden brown. Dust with some powdered sugar or the following frosting.
Ginger Frosting:
1 tsp. ground ginger
3 tsp. Honey
2 Tbsp. freshly squeezed lemon juice
1 Cup "Wholesome Sweetners," Powdered Sugar (I use the tapioca base one, because it is corn free).
(add more lemon juice to create a thinner frosting, more like a drizzle. Follow recipe for a thicker version.)
Mix these ingredients well. If using the tapioca-based powdered sugar, you must use the back side of a spoon and while mixing, press against the bowl to eliminate the clumps of sugar. Stir until well blended. Frost and top with cinnamon and zest of lemon. Place in freezer or refrigerator for long-term use.
