Recipe of the MONTH - Gingerbread Cookies & Coconut Milk


Gingerbread Cookies
*Recipe adapted from Minimalist Baker

Leaving cookies and milk out for Santa on Christmas Eve is one of our favorite holiday traditions - and this year... we're jazzing it up! We think Santa will be stoked to chow down on these delicious, melt-in-your-mouth vegan gingerbread cookies. And we couldn't resist making an easy-peasy coconut milk for dunking. Whether you're leaving them out for Santa or hosting a holiday soiree for friends and family- these recipes are sure to delight!

Ingredients:

1 flax egg (or real egg)
½ cup brown sugar
¼ cup almond butter
3 Tbsp molasses
¼ cup vegan butter, softened
¾ tsp ginger
½ tsp cinnamon
¼ tsp nutmeg (optional)
¼ tsp salt
½ tsp baking soda
1 ¼ - 1 ¾ cups gluten free baking/pancake mix

Instructions:

1.    In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.

2.    Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer, or vigorously whisk.

3.    Add gluten free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups was about the perfect amount, but this will depend on your blend.

4.    Cover and chill dough for at least one hour, preferably overnight.

5.    Preheat oven to 350 degrees.

6.    Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don’t want it too think or they’ll be too crisp.

7.    Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.

8.    Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.

9.    Bake for 8-10 minutes or until they appear only slightly browned on the edges. They’ll continue firming up as they sit on the pan. Let rest on pan for 2-3 minutes, then transfer to a cooling rack.

10.  Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted mutter, and 1-2 Tbsp almond milk. Just make sure it’s on the thicker side so it doesn’t run.

11.  Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.

Notes:

If you don’t want to cut them out into shapes (as it is a bit onerous with the dough being so tender), after chilling simply roll 1 Tbsp amounts of dough into balls, freeze for 5 minutes, then bake for 10-12 mintues.


 

Homemade Coconut Milk
By: Taylor White

Ingredients

2 dates (soaked in room temperature water for about 30 minutes)
4 cups of water
1-2 cups shredded coconut (depending on how “strong” you would like your milk to taste. I usually do a little more than a cup)
Optional – cinnamon, 1 Tbsp vanilla extract, cocoa/cacao
Cheesecloth/mesh colander

 Instructions:


1.    Soak 2 pitted dates in room temperature water for about 30 minutes or so.

2.    Pour 4 cups of water, shredded coconut, and the 2 dates (drained from water) into a blender.

3.    Blend on high for about 1 minute.

4.    Set a big bowl on the counter with the cheesecloth covering the bowl (and edges).

5.    Slowly pour the mixture into the cheesecloth.

6.    Strain the milk out into the bowl by squeezing the mixture in the cheesecloth. It will take a few attempts to get all of the milk out, but it’s well worth it!

7.    Pour milk into desired air-tight container (I use mason jars). Add in optional ingredients and shake. Milk will last for about 3-5 days, I’ve used it for up to a week. Give it a little shake every now and then as it will start to separate.

8.    Use leftover coconut pulp and date pieces to make truffle/energy balls! 


Happy Holidays!


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