Monday, December 5, 2011

What's Cooking? Ginger and Spice and Everything Nice...

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!


Ricki said...

They look great! I'd say that millet is probably one of my all-time favorite GF flours. Mixed with almond meal, it must work beautifully! Sounds like a terrific recipe (and the flowers are so cute!) :) Thanks for submitting to WW this week (and yes, mega squash!).

PS Are you on twitter? If so, let me know so I can include your handle when I tweet your recipes. :)

Veggie V! @Veggie V's Vegan Adventure said...

Awesome! I've been looking for a gluten free gingerbread cookie :-) I'm new to gluten free baking, but I'm pretty sure I have some millet in the pantry I can grind into flour. Woohoo! These are officially on my to-make list for this week!

Rachel said...

Hi Veggie V! I should note that the cookies don't taste like gingerbread. If you want to get more of that taste, add in a tsp or two of blackstrap molasses. I just can't eat it right now...

Ricki, thanks for the comment! I am not on twitter (yet?), and I think a FB page would come before that...