gluten free gingerbread drops

Ingredients

• Servings: 12
• 1 1/2 cups drained and rinsed canned pinto beans
• 2 tablespoons molasses
• 1 tablespoon oil
• 2 tablespoons rice flour
• 2 tablespoons amaranth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• mash beans, molasses, and oil together in a bowl using a potato masher or fork. stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. form dough into 24 small balls and arrange on prepared baking sheet. slightly flatten balls baking sheet.
• bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. cool on baking sheet for 2 minutes before transferring to a wire rack.