This year, I tackled something I have never before attempted, roll out Gingerbread cookies! They are Gluten Free, Vegan, and whole grain. I began with this recipe and morphed it into my own… because that’s how I roll!
…no pun intended…
– 1/4 cup Brown Sugar
– 1 tablespoon Agave Nectar
– 1/2 teaspoon Vanilla Extract
– 2 tablespoons Cool Water
– 2 1/2 teaspoons Ginger
– 1 teaspoon Cinnamon
– 1/2 teaspoon Nutmeg
– 1/4 teaspoon Cloves
– 1 1/4 teaspoons Baking Soda
– 1/2 teaspoon Salt
– 1 1/4 teaspoons Agar Powder
– 1/2 cup Quinoa Flour
– 3/4 cup Buckwheat Flour
– 1/2 cup Brown Rice Flour
– 3/4 cup Tapioca Starch
Preheat oven to 350 degrees.
Combine Margarine through Syrup in a mixer. Beat until fluffy.
Add Brown Sugar through Water and beat until combined.
In a separate bowl, whisk together dry ingredients.
Add dry ingredients, in batches, to the wet ingredients.
Mixture will be a bit crumbly. Finish kneading dough by hand.
I LOVE these cookies. Not too sweet and not too hard, they are a delicious treat for both children and adults.
In other news: Check out this awesome giveaway at Pure2Raw.
…AND… Here is a pic of GF Guy and myself at the Opening Night Gala for Wonderland. I look a little too excited in this picture! hahaha