Sunday, January 2, 2011
If you love ginger, these are the cookies for you. After seeing these cookies on The Daily Dietribe and these cookies on Andrea's easy vegan cooking, I was in the mood to make some spicy, gluten free, vegan cookies with a molasses finish. Teff is a very versatile flour that I have used heavily in the past few months. It has molasses undertones, so although there isn't very much molasses in this recipe, it does come through.
yield: 1 dozen good sized cookies
3 oz White Rice Flour
5 oz Teff Flour
1 oz Arrowroot Powder
1/2 cup vegan Sugar
3/4 tsp Salt
1/2 tsp Baking Soda
1 Tb ground Chia Seeds
1 tsp powdered Ginger
1/2 tsp Allspice
2 oz finely minced Crystalized Ginger*
2.4 oz Sulfur Free Molasses
4.5 oz Sunflower Oil
2-4 Tb Turbinado Sugar
Preheat your oven to 350 degrees F. Combine all of the dry ingredients thoroughly, then add the minced crystalized ginger and stir so it is distributed evenly. Add the molasses and sunflower oil. This is a dryish batter (it won't be a big cohesive chunk of dough; it will clump together in separate large clumps). You will need to handle and press the cookies together a bit. It shouldn't be hard to get the cookies to take a cookie shape on the cookie sheet. Press a little bit of turbinado sugar onto the top of the cookies and then bake for 12 minutes.
*A lot of crystalized ginger is treated with Citric Acid or sulfur dioxide to keep a light yellow color. The problem with this is that Citric Acid is made from corn and sulfur dioxide is a preservative otherwise known as "E220" and the precurser to sulfuric acid. I was able to find some crystalized ginger that was a darker brown that only contained ginger and evaporated cane juice in the bulk section of my health food grocery store.
To see what treated ginger looks like, click here.
To see what untreated ginger looks like, click here.