Tag Archives: Sugar Alternative

Coconut Pancakes – GF

I’ve been experimenting with coconut sugar this month; I was surprised to read it scores as the lowest glycemic load of any other sugar, two teaspoons coming in at zero calories and 5 grams of sugar. Also it is high in potassium, don’t get me wrong, sugar is sugar and it should always be consumed in moderation but if we are going to use it why not choose wisely? Anyway, this morning I woke up craving coconut and pancakes so I whipped these up.  Feel free to switch out the banana for any other fruit or none at all.  The flours are all interchangeable too, this morning I used a ground buckwheat “cereal”  from Bob’s Red Mill because I am out of buckwheat flour and wanted the added nutrition of buckwheat. This recipe makes approximately 5 medium sized pancakes so make sure you’re sharing. 🙂

Non-stick fry pan oiled with coconut oil on medium/high heat
¾           cup Rice Flour
½           cup Coconut Flour
¼           cup Buckwheat Flour
1              tablespoon Baking Powder
1              tablespoon Potato Starch
1              tablespoon Coconut Sugar
2              tablespoons Coconut Oil, melted
1              large Egg, beaten (or *egg replace of our choice)
1 ½       cups Milk of your choice (I used goat’s milk but any alternative will  work)
1            Banana, sliced

Combine dry. Add wet and mix well.  Add chopped banana here or right onto of pancake in the pan.

Enjoy!

* Optional Egg Replacer: For one egg equivalent, add 1 tablespoon chia seeds to 3 tablespoons water. Let sit for 15 minutes. Stir, then use as you would eggs in baking.

Gingered Rhubarb and Pear Crisp with Hazelnuts

Crisps are one of my favourite go to desserts, I use gluten-free oats and switch up the brown sugar for agave or honey, dial down the sweetness to quite a bit and use organic goats butter, thus making it much healthier and yet still very satisfying.  I even love it for breakfast with a dollop of yogurt on top. Delish.   Feel free to play with the ingredients, if you like it sweeter, use organic brown sugar or agave is quite sweet (just watchful for burning). Ginger and rhubarb are an amazing combination, for dessert and the hazelnuts are a nice different touch, I serve this one with a vegan whipped topping or vanilla ice cream.

Enjoy and share!

Oven 350 degrees
Glass baking dish, square or round, medium, greased

2-3           cups fresh or frozen Rhubarb, chopped
3-5           Pears, cored and chopped
1                teaspoon fresh Ginger, grated
¼ to ½  cup Agave, Honey or brown sugar (depending on how sweet you like your dessert)
2                tablespoons Unsalted Butter, melted

For crisp topping:
1               cup Gluten Free Rolled Oats
½            cup Gluten-Free Flour like Sorghum, Oat or Sweet Rice
½            cup Hazelnut Meal (chop hazelnuts in a processor or blender)
½            cup Honey, Maple Syrup, Agave or Brown Sugar
2               teaspoons Ground Ginger
¼             cup cold Butter, chopped
½             teaspoon Sea Salt

Combine rhubarb, pears, ginger, honey and butter in your greased pan and set aside.

Combine oats, hazelnut meal, flour, and ground ginger in bowl and stir well. Mix in maple syrup, then add butter and rub with your hands to form a rough crumbly mixture. Spoon over rhubarb pear mixture then bake for 25 to 30 minutes until bubbling and golden. Serve while still warm with ice cream or a vanilla whipped topping.

Dressings

Summer is coming and (apparently) Spring is here which for me means salad time!  I almost never buy a salad dressing, it is so healthy, fresh and easy to make your own, once you get the hang of it you’ll wonder why you ever bought a store dressing.  Some of these recipes are mine, some I have acquired along the way but all are well used and loved. I have been meaning to do this post for too long now so I’m going to just provide a list and will likely come back and update to add more later.  A post for Dips and Pesto are soon to follow.  Enjoy your greens!

Miso Honey Cilantro Dressing

4              tablespoons White Miso
2              tablespoons Honey
2              bunches fresh Cilantro
4              tablespoons White Wine Vinegar
1/4         cup Sunflower Oil
4              tablespoons White or Yellow Onion, chopped
2              teaspoon Dijon Mustard
Sea Salt and Pepper to taste

Combine, blend or process until smooth.

Makes approximately 1 cup.

Creamy Cilantro Lime Dressing

3/4         cup raw Cashews, soaked in filtered water for at least 6 hours
1              cup fresh Organic Cilantro
1/2         cup Nut or Rice Milk
1/2         Avocado, peel  and pit removed
1/4         cup Extra-Virgin Olive Oil
1/2         Jalapeno, stemmed and cut in half (if you do not like spicy you can remove the seeds and membrane)
3              tablespoons fresh Lime Juice (about 2 limes)
2              Garlic Cloves, skin removed

Combine, blender or food process  until smooth. Store in an airtight container in the fridge for 4-5 days.

Makes Approximately 3 cups.

Cilantro Lime Dressing

1              Jalapeño Pepper, seeded (1/2 if you prefer less heat)
2              Garlic Cloves
3/4         teaspoon fresh Ginger, minced
1/3         cup fresh Lime Juice
1              tablespoon Honey or Agave Nectar
2              teaspoon White Balsamic Vinegar
1/2         teaspoon Sea Salt (or to taste)
1/2         cup packed fresh Cilantro
1/3         cup Extra Virgin Olive

Combine, blend/process. Best if refrigerated for a couple of hours prior to serving.

Makes approximately  1 cup.

Carrot Ginger Dressing/Dip

1              large Carrot, grated
2              tablespoons Mirin
1              tablespoon Agave Nectar
2              tablespoons Rice Vinegar or Apple Cider Vinegar
1              tablespoon wheat-free Tamari
1              tablespoon Mustard
1              tablespoon fresh Ginger, grated

Put all ingredients into a blender or food processor and puree until smooth.

Makes approximately 1/2 cup.

Poppy Seed Vinaigrette

1/2         cup White Vinegar
1              cup Sunflower Oil
1              Tablespoon Poppy Seeds
1/2         Sweet Onion, grated
1/4         cup Honey or Agave Syrup
1              teaspoon Dry Mustard
1              teaspoon Sea Salt

Just a couple pulses in a blender will do or just a good shake!

Makes approximately 2 cups.

Oil-Free Italian Vinaigrette (personal fav, use this on green salad all the time)

1/4         cup Apple Cider Vinegar
2              teaspoons Dijon Mustard
1-2          tablespoons Italian Seasoning
3/4         cup Water
1              teaspoon Sea Salt

Combine, blend/process.

Makes approximately 1 cup.

Maple Mustard Vinaigrette

1              clove of Garlic
1              heaping teaspoon of Mustard
2              tablespoons Maple Syrup
1              tablespoon Lemon Juice
3              tablespoons Red Wine Vinegar
1/2         cup Extra Virgin Olive Oil
Sea Salt to taste

Combine, blend/process/emulsify.

Makes approximately 1 cup.

Basic Balsamic Dressing

1              Garlic Clove, peeled
1              small Shallot, peeled
1              teaspoon Lemon Juice
2              tablespoons Agave Nectar
1/4         cup Balsamic vinegar
1/2         cup Extra Virgin Olive Oil
Sea Salt and Pepper to taste.

Combine, blend/process/emulsify.

Makes approximately 1 cup.

Green Apple Salad Dressing (vinegar and citrus free)

1              Green Granny Smith Apple, cored
1/2        cup Water
1/3         cup Extra Virgin Olive Oil
3 to 4    Garlic cloves
2              inch piece of fresh Ginger, peeled
Sea Salt, to taste

Combine in blender/processor and blend until very smooth and creamy. Add salt to taste and blend again.

Makes approximately 1 cup.

Cucumber Vinaigrette

1              Long English Cucumber
1/4         cup Rice Vinegar
1              tablespoon Toasted Sesame oil

Combine, blend/process till smooth.

Makes approximately 1 cup.

Super Healthy Oil and Vinegar Free Dressing  (great of baby kale greens)

1              Lemon, juiced
1/4         cup Nutritional Yeast
3-4          tablespoons Dulse Flakes
1-2          teaspoons Braggs Liquid Aminos or Wheat Free Tamari
Handful fresh Basil or Dill
Cayenne Pepper to taste

Combine and shake.

Makes approximately ½ cup.

Creamy Avocado Dressing (also great as a dip for veggies)

1              Avocado, peeled, pitted
1              small Garlic Clove, minced
1/4         cup Water
1              tablespoon Fresh dill
1              tablespoon Honey or Agave
2              tablespoons Lemon Juice
1/2         teaspoon Sea Salt

Combine, blend or processes until creamy and smooth.

Makes approximately 1 cup.

Sweet Basil-Lime Dressing

1              clove Garlic
2              cup fresh Basil Leaves
1/4         cup Olive Oil
1/4         cup fresh Lime Juice
2              tablespoon Water
1              tablespoon Honey or Agave
1              teaspoon Sea Salt

Combine, blend/process until smooth.

Makes approximately 1 cup.

Oil-free Basil Lover’s Dressing

3              tablespoons Apple Cider Vinegar
1              tablespoon Organic Miso Paste
1-2          cups fresh Basil
1              Garlic Clove
1/2         cup Water
1/4         cup Lemon Juice
1/4         cup Nutritional Yeast
2              tablespoons Honey or Agave

Combine, blend or process.

Makes over 1 cup.

Strawberry Vinaigrette

1              cup Sunflower Oil
1/2         pint fresh Strawberries, halved
2              tablespoons Balsamic Vinegar
1/2         teaspoon Sea Salt
1/4         teaspoon ground Black Pepper
1              tablespoon fresh Tarragon (1/4 teaspoon dried)
1              tablespoon Honey or Agave

Combine, blend/process

Makes just over a cup.

Blueberry Dressing

1/2     cup fresh blueberries
1          tablespoon Apple Juice
2          tablespoon Red or White Wine Vinegar
2          tablespoons Goat Yogurt (or sub for water or additional apple juice)
1          teaspoon Shallots, coarsely chopped
1/8     teaspoon Sea Salt
1          tablespoon Honey, Agave or pinch Stevia
Freshly ground Black Pepper to taste

Combine, blend/process until relatively smooth.  Dressing will thicken over time.

Makes approximately ¾ cup.

Sweet and Tangy Mango Salad Dressing

2              ripe Mangos (or about 2 cups if using frozen)
1/3          cup Water
1/2          Avocado, pitted and skinned
1              heaping tablespoon Spicy Brown Mustard

Combine and blend/process

Makes approximately 2.5 cups.

Raspberry Salad Dressing

1/2         cup Sunflower Oil
1/4         cup frozen or fresh Raspberries
3              tablespoons Raspberry Vinegar (Red Wine Vinegar will work too)
2              tablespoons All-Fruit Raspberry Jam
1-2          tablespoon Honey or Agave (to taste)
1              tablespoon Grainy Dijon Mustard
1              teaspoon Poppy Seeds
1              Shallot, chopped

Combine, blend/process until smooth.

Makes approximately 1 cup.

Healthy Herb Omega Flax Dressing

3/4       cup Flax Seed Oil
1/4       cup Apple Cider Vinegar
1             teaspoon Dijon Mustard
1             teaspoon Wheat-Free Tamari Sauce
3-5        cloves Garlic, crushed
6             drops Tabasco or other hot sauce
1             tablespoon Sweet Basil
1/2        teaspoon Tarragon
1/2         teaspoon Oregano
1/2         teaspoon Maple Syrup
1              tablespoon Capers

Combine, blend/process.

Makes just over 1 cup.

Quinoa Chocolate Cupcakes with Goat Cheese Honey Frosting – flour-less, gluten-free and dairy-free!

Okay friends, here it is….

I made these lovely chocolatey treats for my class (22 five and six year olds) and friends on my birthday.  The batter recipe is one I perfected a long while ago for a chocolate flour-less cake but it works just the same for cupcakes.   They were a huge hit with anyone who had one (or more).  Many people have asked for the recipe, most not believing they are simply made with quinoa.  No Gluten, No Flours, No Dairy and as little sugar as I think I can manage.  The frosting is made with powdered sugar but I can’t seem to make a decent frosting without but a little sugar sometimes isn’t such a bad thing.  I love them as mini cupcakes, they are a perfect pop in your mouth size this way and I don’t feel guilty at all eating two or three!  Enjoy!

Medium pot
2/3         cup Organic Quinoa
1 1/3      cup Water

Food Processor or blender
1/3         cup Almond Milk (sub other milks you like)
4              large Organic Eggs
2              teaspoon Pure Vanilla Extract
1/4         cup Sunflower Oil
1/2         cup Goat Butter, melted and cooled

Medium bowl
1 1/2      cups Organic Unrefined Sugar
1              cup Cocoa Powder
1 1/2      teaspoon Baking Powder
1/2         teaspoon Baking Soda
1/2         teaspoon Sea Salt

Rinse quinoa well and strain with fine mesh strainer.   Bring rinsed quinoa and water to a boil, cover and reduce to minimum heat until water is absorbed then remove from heat and let stand covered for a minimum of 10 minutes.  Fluff with a fork and allow the quinoa to cool completely.

Heat oven to 375°F. Lightly grease the bottom and sides of the cups of two 1 dozen non-stick cupcake pans or use cupcake wrappers.  You can also make mini cup cakes (makes approximately 3 ½ dozen minis).

Combine the milk, eggs and vanilla in a food processor or blender.  Add the cooked cooled quinoa and blend until really smooth.  Add the oil and melted butter and blend some more.

In a medium bowl, mix together the sugar, cocoa, baking powder, baking soda and salt then add the quinoa mix and combine well.  I actually just mix in my food processor but I wouldn’t suggest doing this step in a blender.

Scoop the batter into the cupcake pans until almost full and bake for 20 to 25 minutes or until the cake bounces back when lightly pressed.

Remove from the oven and cool completely in the pan before serving or frosting.

Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month

Chocolate Goat Cheese Honey Frosting

Large bowl
Hand blender
Rubber spatula
4oz         Soft Creamy Goat Cheese,  room temp
1/2         cup Goat Butter, room temp
1/4         cup Organic Honey
1              teaspoon Pure Vanilla Extract
1/3         cup Organic Powdered Cocoa
1/2         cup Organic Powdered Sugar (or more depending on desired consistency)
1              tablespoon Almond milk

Cream butter and cream cheese together in a mixing bowl, slowly add your honey as you continue to mix. Then slowly, bit by bit add the cocoa and powdered sugar, alternating between the two. Add vanilla and almond milk until desired consistency is achieved. I like mine light, fluffy, if you like yours a bit more stiff add more powdered sugar or cocoa to firm it up a bit.  More powder sugar would make it sweeter; more cocoa would make it darker.

Frost cupcakes when cooled however you like, I make a frosting bag with wax paper.

Store frosted cupcakes in the fridge or freezer.

Gluten-Free Vegan Thumbprints

I’ve been working on a vegan, gluten-free version of the ever popular thumbprint cookie for a while now and I think I got it just right today.  I just love these not-so-sweet treats and have a lot of fun trying different fruit centres.  Great as a snack with a cup of tea!

I have also included a couple of recipes for the fruit centre which easy to make and  a little thicker than regular jam but you can always use a regular  jam too. Or, try making my all fruit jam recipe, it’s also pretty quick and easy and then you’ll have a jar in the fridge for toast!

Oven 350 degrees
Baking sheet lined with parchment paper
Large bowl
2              cups gluten-free Oat Flour  (You can make this by grinding oats in your blender)
1/2         cup of gluten-free Rolled Oats (I use Bob’s Red Mill Gluten-Free Rolled Oats)
3/4         cup of Sorghum Flour (Millet or Rice Flour will work too)
1/2         teaspoon Baking Powder
1/2         teaspoon Baking Soda
1              tablespoon ground Chia Seeds (also done in a blender)
1/2         teaspoon Sea Salt
Small bowl:
1/2         cup Agave or Maple Syrup
1/4         cup Sunflower Oil (or room temperature Extra Virgin Coconut Oil)
1/4         cup Nut Butter (I use Almond-Cashew)
1/4         cup of Unsweetened Applesauce (I use Eden Apple Butter)

In your large bowl, combine all dry ingredients.

In your small bowl, mix all wet ingredients.  Then, combine all in large bowl and mix well.

Spoon heaping tablespoon of dough onto parchment lined baking sheet and make a thumb print well
and fill the hole with a teaspoon or so of your choice jam.  I like blackberry or fig (recipes below).

Bake for 15 to 20 minutes until just turning golden brown on edges.

Makes 2 dozen.

Fig Jam Recipe
1 cup Dried Black Mission Figs, stems removed and chopped
1/4 cup water
Honey or Agave to taste

Combine figs and water in a small bowl, cover and let stand for 30-60 minutes depending on how dry your figs are. Add a tablespoon or so of Honey or Agave and blend in a small blender till smooth.  Add more water or another fig till you get your desired consistency.  Store in a glass jar in the fridge.

Quick Blackberry or Raspberry Jam Recipe
1½          cup of Berries
5-6          Pitted Dates
½             teaspoon Lemon Juice

Combine all and blend.  Store in a glass jar in the fridge.

Gluten-Free Millet Muffins

Put this gluten-free version of my Honey Buttermilk Millet Muffins together this morning in mind of a friend who is trying to go gluten-less, I also promised to give this option some time ago. This recipe is really versatile, you can create any alternative flour mix you like, each changing the flavour and varying nutritional values just a bit. I have offered quite a few “or” options, please let me know if it’s too confusing. I like the buttermilk version plain, the dairy-free version with apple sauce and vanilla or the pumpkin with cinnamon. Add dried fruit too if you like, after my batch was done I kinda wish I had thrown in some of my juice sweetened cranberries! The flour combination I used below is my favourite for nutrition and taste, some flours like buckwheat and amaranth have distinct strong flavours and can be distracting but follow your taste buds! Only flour/powder you can change out is the Tapioca. Have fun!

This batch filled 6 regular sized and 24 mini cups muffin pans, (would probably make 16 regular).  You can fill them with batter just to the top.

If you prefer a sweeter muffin you can add 1/4 cup of brown sugar to any version of the recipe

400 degrees
Muffin pan sprayed with cooking spray
Large bowl:
3/4       cup Millet (uncooked)
1/2       cup Sweet Rice Flour
1/2       cup Brown Rice Flour
1/2       cup Millet Flour
1/2       cup Teff Flour
1/2       cup Sorghum Flour
6            tablespoons Tapioca Powder
1            teaspoon Baking Soda
1            teaspoon Baking Powder
1/2       teaspoon Sea Salt
Medium bowl:
1            cup Buttermilk or Soy with 1 tablespoon Vinegar or Milk from Rice, Almond, Coconut, Hemp ect.
1/2       cup Sunflower Oil
1             large Egg
1/2        cup Honey or Agave  (plus brown sugar if you want a sweet muffin)
1/4        cup Apple Sauce or Pumpkin Puree
1             teaspoon Vanilla or Cinnamon

Optional:
1/2      cup Dried Cranberries or Raisins, Currents, Blueberries ect.
1           tablespoon Raw Sugar

Combine dry; stir wet.  Add wet to dry and mix well. Add dried fruit if using.

Divide by muffin cups and sprinkle with raw sugar.

Bake for 15 minutes for regular sized, 10 minutes for mini cups.

Healthy Holiday Baking

Peppermint Bark: Gluten-Free
Almond Butter Cookies: Gluten-Free, Dairy-Free, (can be Vegan) Short Bread Cookies: Gluten-Free, Dairy-Free, (can be Vegan)
Raw Coco Rum Balls: Gluten-Free, Vegan
Ginger Bread: Gluten-Free, Vegan

Peppermint Bark – Gluten-Free

There are several versions of this one on-line, I had to include it because I love it. Only real substitution I do is to use coconut cream rather than dairy, understanding there is milk powder in white chocolate, I still try to avoid it as much as possible.

Baking sheet flipped over and covered with foil or parchment paper
Two pots or double broiler
30    Peppermint Candy Canes, crushed, divided
20    ounces White Callebaut Chocolate, coarsely chopped, divided
10    ounces Dark Callebaut Chocolate, coarsely chopped
6       tablespoons Coconut Cream (unshaken can of thick coconut milk)
1        teaspoon Peppermint Extract

Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stir frequently and scraping down the sides with a rubber spatula. Careful not to burn!

Spread evenly into the prepared pan then sprinkle 1/4 of the crushed peppermints evenly over top. Place in fridge or freezer till hardened.

Meanwhile, melt the dark chocolate, coconut cream, and peppermint extract the same way.

Working quickly from one end to the other pour dark chocolate on top of the hardened white and spread it evenly. Sprinkle another 1/4 of the crushed candy cane. Return to chill until very firm.

Last, melt the remaining white chocolate then spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm.

Cut or break into small pieces and keep chilled until serving.

Almond Butter Chocolate Chunk Cookies – GF, DF, (can be Vegan)

Oven 350 degrees
Heavy bottomed baking sheet
Medium bowl
1        cup unsalted Almond Butter (works well with smooth or crunchy)
1/2   cup Sucanat Sugar, ground to a fine powder
1        large Egg (or egg replacer)
1/2   tsp Baking Soda
1/2   tsp Sea Salt
1        heaping handful of Dark Chocolate Chunks or Chocolate Covered Almonds*

Combine all ingredients, except the chocolate, in a medium bowl and mix well. Then, fold in chocolate chunks.

Drop dough by rounded tablespoonfuls onto parchment-lined baking sheet.

Bake for 10 to 15 minutes or until lightly browned. Let cool on baking sheets for 5 minutes then remove to a wire rack and allow to cool.

* for my Christmas baking I pressed one single chocolate covered almond into each cookies before baking

Short Bread Cookies – Gluten-Free, Dairy-Free, (can be Vegan)

Okay my gluten-free friends, here it is: crumbly, moist, buttery, sweet short bread! These are awesome eaten cold out of the fridge or freezer. If you want to try something different I have included a recipe for maple butter to top with.  These are also great with a cranberry pressed on top or try adding different flavours like almond, peppermint, lemon or cinnamon.

Oven 325 degrees
Large bowl:
1       cup Goat Butter, softened
2       tablespoon Organic Dark Brown Sugar
1       teaspoon Vanilla Extract
1        large Egg White (or equivalent egg replacer)
Small bowl:
1        cup Sweet Rice Flour
1/2   cup Organic Cane Sugar, ground to a fine powder
2/3   cup Tapioca Starch
1/3   cup Arrowroot Powder
1/2   teaspoon Xanthan Gum

Combine dry and sift well. Combine wet and mix with a hand blender until nice and creamy. Add dry ingredients to the wet, a little at a time and blend until it is well combined and creamy looking.

Just like traditional short bread, you can roll this dough out and cut out shapes or roll into balls and flatten a bit.  Have fun!

These are also nice with a little sprinkle of turbinado sugar or lemon peel before baking.

Bake for 10-12 minutes until lightly golden.  Allow to cool completely.

Maple Butter
Small sauce pan
2/3    cup Dark Maple Syrup
1         cup Goat Butter (room temperature).

In small saucepan, bring maple syrup to a boil and reduce by half, approximately 10 to 15 minutes.

Remove from heat and let stand at room temperature. When cool, add the butter and stir until completely blended.

Place in refrigerator until firm if you’re not using it right away.

Raw Cocoa Rum Balls – Gluten-Free, Dairy-Free, Vegan

Growing up around the holidays I remember my mom’s amazing rum balls being in the freezer, she always made on-boozy ones for us kids but we definitely got into the rum version once or twice. I am so thrilled to have perfected a raw and healthy version, there is only 4 ounces of Rum in about two dozen balls but if you want to go totally healthy, feel free to omit I offer lots of options to boost the flavour.

1       cup fine shred Coconut Flakes
2       tablespoons Rolled Oats
2/3  cup raw Almonds
1/8   teaspoon fine Sea Salt
1        teaspoon Coconut Oil, room temp
1-2    tablespoons Agave or Maple Syrup
4        tablespoons Dark Rum (alcohol-free: sub a few more tablespoons of agave)
1        tablespoon of Cocoa Powder
3        tablespoons Raw Organic Sugar, ground fine

Cocoa Powder, Fine-Shred Coconut Flakes or Melted Vegan Chocolate for Rolling.

Grind almonds to a coarse powder, add oats and 1/2 cup coconut flakes and grind well.

Combine ground mixture, rum, oil, sea salt, agave, cocoa powder and mix well.

Grind the raw sugar to a fine powder and add to the bowl, mix again.

Mix adding the other 1/2 cup of coconut flakes till you get a soft dough. Taste and adjust sweetness by adding more powdered sugar or agave.

Chill for half an hour.

Form balls and roll in cocoa powder, coconut flakes or cover in melted (vegan) chocolate!

Add whatever you want to this recipe, chocolate chips or pistachios in the middle would be nice or substitute the booze and cocoa powder and add in an essence or extract like rose, vanilla, or a pinch of cardamom. Yummm!

Gingerbread Cookies – Gluten-Free, Dairy-Free, Vegan

Oven 350 degrees
Two baking sheets lined with parchment paper
Large bowl:
1 1/4    cups Tapioca Starch
3/4       cup Teff Flour
1/2        cup Coconut Flour
1/4        cup Millet Flour
1/4        cup Sweet Rice Flour
1/4        cup Almond Flour
1             teaspoon Baking Soda
1             teaspoon Sea Salt
1 ½       teaspoon Agar Agar Powder
1/3       cup Organic Dark Brown Sugar or Sucanat
2            teaspoon ground Ginger
2            teaspoon Cinnamon
1            teaspoon ground Cloves
1            teaspoon Cocoa Powder
1/4       teaspoon Nutmeg
2            grates Black Pepper
Cut in:
1/2       cup cold Vegan Shortening or Virgin Coconut Oil
Large bowl:
2            teaspoon Vanilla Extract
½         cup Dark Maple Syrup
1/3       cup Fancy Molasses
1/3      cup Cooking Molasses

Mix all the dry ingredients in a bowl and sift.

Cut in shortening with a fork or pastry cutter until the mixture resembles fine crumbs.

Combine wet and then stir into the dry. Chill dough for at least 10 minutes in the fridge.

Take out a handful at a time and roll on wax paper dusted with tapioca starch to approximately 1/8 inch thickness and cut out shapes.

This dough is quite sticky, you will need to keep it cold and dust it often to be able to roll out and cut shapes. Have patience; even with lots of starch dusting and re-rolling they will turn out. Also, these cookies will puff up, if a moister cookie is what you prefer roll out thicker and bake a little less, if a crispy cookie is what you’re after go thin and bake longer.

Bake time is about 8-12 minutes. The cookies will be quite soft even when cooked and will harden while cooling. I suggest letting them cool for 15 minutes on the baking sheet then at least an hour on a rack.

Makes 2-4 dozen, work in batches with two baking sheets.

Happy Holidays!!