13 Kumquat Ginger Snaps {Gluten Free}

This week and weekend have flown by.  I'm not even sure what to say as I type this because my head is a flurry of thoughts.

A few things keep me grounded when life gets hectic.  It all seems to revolve around smell.  I've always been this way - cataloguing life by a particular scent.  I know exactly where my mom has been in the house because of her perfume.  That smell alone can calm me in a heartbeat.  The strawberries we used for my bridal shower (years ago) instantly take me to the wide open field of the farm.  The warm sun baking our backs as we crouched over the low plants taking in the mixing scents of the ripe, red fruit and chalky earth.

The last few days have been a mix of bright, sweet oranges, the verdant smell of wet earth, the boldness of ginger, and crisp night air.  It's summer to me.  As the day unwinds and I wash away the lingering layer of sweat and dirt, it brings a smile to my face, reminding me of all the fun I had out enjoying the day.  Then, the soft, cool night air, almost deafening with the calls of spring peepers, wafts through my open window lulling me into a peaceful sleep.

Life is good.

For my entry into Baker Bettie's Cookie Wars I made Gluten Free Ginger Snaps with Kumquat.  They are absolutely delicious, the fiery ginger and bright orange flavor from the Kumquat go perfectly together.  It's all balanced out by the earthy flavor of the Molasses and Honey.  Definitely give them a try.


Gluten Free Kumquat Ginger Snaps
(Ginger Snap Recipe adapted from Gluten Free Girl)

2 ¼ Cups King Arthur Gluten Free Flour

¾ Teaspoon Baking Soda

1/3 Cup Butter, softened

1 Cup Sugar

1 Egg

¼ Cup Molasses

1 Tablespoon Honey

2 Tablespoons Diced Kumquats

1 Teaspoon Apple Cider Vinegar

1 Teaspoon Ground Ginger

¼ Teaspoon Ground Cinnamon

1/8 Teaspoon Ground Clove

1.  Preheat your oven to 350 degrees F.

2.  In a small bowl mix the flour and baking soda together, set aside.  

3.  In a mixing bowl, cream butter and sugar together. 

4.  Add eggs, molasses, honey, and kumquats (in that order) to the butter/sugar mixture.  Mix well.

5.  Now add the vinegar and spices.

6.  Finally, slowly mix in the flour mixture just until incorporated.

7.  Line a baking sheet with parchment paper, roll dough into 1 inch balls and space evenly apart on the baking sheet.  

8.  Bake for 10-12 minutes.  

Enjoy!

(Linked to Mingle Monday)