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Dec. 30th, 2003 04:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rusty_haloPerhaps I should make a recipes filter for my friends list?
Nah ... I'm not planning to post these that often.
Gingerbread Cookies
From "Sweet & Natural"
3 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
4 teaspoons powdered ginger, or 2 tablespoons peeled and grated small fresh ginger, or half of each
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon mace
1/2 teaspoon sea salt
1/2 cup light vegetable oil (canola, walnut, etc.)
3/4 cup pure maple syrup or part barley malt syrup
1/3 cup instant grain "coffee" powder
1/4 cup currants or fruit-sweetened dried cranberries for decoration
1. Preheat the oven to 400° F. Line two baking sheets with parchment or brush with oil.
2. Mix dry ingredients. Include fresh ginger with wet ingredients, and to release color and flavor of grain "coffee," whisk it with wet ingredients. (Note: Finely ground instant grain "coffee" dissolves easily in room temperature liquid, but for grain "coffee" granules, heat the wet ingredients together and let sit until "coffee" granules have dissolved.) Add wet mixture to dry. Mix well and shape dough into a cohesive ball.
3. Roll out dough 1/4 inch thick between sheets of waxed paper. To maintain uniformly dark color for gingerbread dough, flour only the bottom sheet. Cut out shapes with cookie cutters. Transfer to baking sheets and then press currants or dried cranberries in place for eyes, nose, mouth, and 3 buttons.
4. Bake cookies until golden on the bottom, 10 to 12 minutes.
Makes 1 to 1 1/2 dozen 5 x 3 1/2-inch cookies.
Icing
First, make powdered vegan sugar. (Put unrefined sugar in a blender. Add 1 tablespoon of cornstarch for every 1/4 cup of sugar. Blend until powdery).
Then use the vegan powdered sugar to make icing:
1 cup vegan powdered sugar
2 teaspoons soymilk
Dash of salt or 1/4 teaspoon almond extract (optional)
Flavoring (optional--for gingerbread cookies I put a bit of all the spices used in the cookies--ginger, cinammon, nutmeg, cloves, mace)
Light corn syrup (agave nectar or maple syrup both work, too)
In a small bowl, stir together confectioners' sugar and soymilk until smooth. Add flavoring, salt or almond extract if desired. Then add corn syrup (or whatever) until it reaches a consistency you like. Spread it on the baked cookies, then decorate. (You can buy vegan sprinkles at health food stores, or use dried currants, cranberries, cherries, pieces of candied ginger, etc.)
Nah ... I'm not planning to post these that often.
Gingerbread Cookies
From "Sweet & Natural"
3 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
4 teaspoons powdered ginger, or 2 tablespoons peeled and grated small fresh ginger, or half of each
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon mace
1/2 teaspoon sea salt
1/2 cup light vegetable oil (canola, walnut, etc.)
3/4 cup pure maple syrup or part barley malt syrup
1/3 cup instant grain "coffee" powder
1/4 cup currants or fruit-sweetened dried cranberries for decoration
1. Preheat the oven to 400° F. Line two baking sheets with parchment or brush with oil.
2. Mix dry ingredients. Include fresh ginger with wet ingredients, and to release color and flavor of grain "coffee," whisk it with wet ingredients. (Note: Finely ground instant grain "coffee" dissolves easily in room temperature liquid, but for grain "coffee" granules, heat the wet ingredients together and let sit until "coffee" granules have dissolved.) Add wet mixture to dry. Mix well and shape dough into a cohesive ball.
3. Roll out dough 1/4 inch thick between sheets of waxed paper. To maintain uniformly dark color for gingerbread dough, flour only the bottom sheet. Cut out shapes with cookie cutters. Transfer to baking sheets and then press currants or dried cranberries in place for eyes, nose, mouth, and 3 buttons.
4. Bake cookies until golden on the bottom, 10 to 12 minutes.
Makes 1 to 1 1/2 dozen 5 x 3 1/2-inch cookies.
Icing
First, make powdered vegan sugar. (Put unrefined sugar in a blender. Add 1 tablespoon of cornstarch for every 1/4 cup of sugar. Blend until powdery).
Then use the vegan powdered sugar to make icing:
1 cup vegan powdered sugar
2 teaspoons soymilk
Dash of salt or 1/4 teaspoon almond extract (optional)
Flavoring (optional--for gingerbread cookies I put a bit of all the spices used in the cookies--ginger, cinammon, nutmeg, cloves, mace)
Light corn syrup (agave nectar or maple syrup both work, too)
In a small bowl, stir together confectioners' sugar and soymilk until smooth. Add flavoring, salt or almond extract if desired. Then add corn syrup (or whatever) until it reaches a consistency you like. Spread it on the baked cookies, then decorate. (You can buy vegan sprinkles at health food stores, or use dried currants, cranberries, cherries, pieces of candied ginger, etc.)
