The holiday season is officially upon us. Now, I am not one to revel in the holiday spirit - decorating to excess; turning up the Christmas (or Channukah) music; and basking in the commercialization of religious observances. But I like to bake and I like cookies. So when I decided to throw a board game party, I really could not omit gingerbread cookies from the menu! Sadly, I am currently unable to consume said cookies; therefore, I created an alternate, gluten-free, sugar free version that is in no way, shape, or form remotely like gingerbread. If anyone has suggestions for non-sugar molasses substitutes, I'd love to hear...
Gingerbread Flowers (vg, from Vegan Cookies Take Over Your Cookie Jar)
Cookie on the left. Might post recipe later, but might not be appropriate, since I did not alter it in the least!
Ginger Chews (vg, gf, sf)
3/4 cup almond meal
1/2 cup millet flour
1/4 cup ground flax seed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 tsp ginger (or to taste)
1/8 tsp concentrated stevia powder (or to taste).
1/4 cup almond milk
2 tbs tahini
2 tbs coconut oil, melted
1. Combine almond meal, millet, baking soda and powder, salt, cinnamon, ginger, and stevia
2. In a separate bowl, mix ground flax and almond milk, letting sit for 5 minutes. Add to flours, along with tahini and melted coconut oil. Add more milk as necessary to create a non-stick dough ball.
3. Refrigerate dough for at least an hour. Then roll out to about 1/4 inch thickness. Cut out circles. flowers, gingerbread people, whatever. Place on a lined cookie sheet and bake at 350F for 8-12 minutes until beginning to set. Should still be pretty soft.
4. All to cool for a couple of minutes on the tray, before transferring to a cooling rack. Enjoy!
Wellness Weekend has some really marvelous submissions, with a lot of squash involved!
academic agriculture almond amaranth animals apples apricot asparagus avocado baking banana bars basil beans bees beets berries biodiversity blog action day blueberries book bread Cabbage Cake carob carrots cashew cauliflower celery chard Cheese cherry chickpeas chocolate chocolate with a soul Cinnamon rolls climate change coconut coffee commodities conflict conservation contest cookies corn crisp cucumber culture dairy daring bakers dates deforestation dess dessert eggplant eggs Environment Ethics fair trade fennel figs film fish Food Waste Foodie blogroll Frugal Foodie Gardening garlic gender ginger gluten-free GMO grains granola grapes Greens hazelnut health history Holiday honey horseradish human rights hunger ice cream Indian Kale Kiwi kohlrabi lemon lentils lime Live Below the Line livestock macarons mango markets melon mint muffin Munchable Soapbox mushrooms nutrition nuts okra olive oil onion orange organic pasta Pastry peaches peanut butter Pears peas peppers Pie pistachio plum policy pollution potatoes poverty Produce of the Week protein quinoa Rabe raw resources restaurants rhubarb risotto root vegetables salad seafood sesame smoothie social justice SOS soup spinach Squash stevia strawberry sunchoke sunflower seeds sustainability sweet potato tea tempeh Tofu tomato tradition trains Travel Turnip Vegan Vegan MoFo water wheat berries winter squash zucchini