DROP US A LINE
|
|
phone |
845
|
address |
PO BOX
Rhinebeck, NY |
We Want Your Fav Vegan Recipe!Please send the recipe for your favorite vegan dish to: sandra100226@gmail.com along with a photo if you have one !
|
|
Recipe of the week: Roberta's Snazzy Ginger Cookies
You've been waiting for it - here it is - "no machine" baking recipe - all by hand AND no egg replacer needed!
Roberta's Ginger Cookies
2 cups whole-wheat pastry flour
1 teaspoon baking soda – ¼ teaspoon sea salt
½ teaspoon each cloves and cinnamon
2 and ½ teaspoons ground ginger (or for best version – 1 and ½ tablespoons grated fresh ginger – peel first)
1/3 cup grapeseed oil; ¼ cups molasses; ¼ cup soy or almond milk (or any non-dairy milk); 1 cup organic turbanado sugar; 1 teaspoon vanilla extract; 6 oz bag dried pineapple pieces
Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
Mix the flour, salt, soda, spices
Put the oil in a measuring cup, followed by the molasses, sugar and the milk and vanilla. Mix – a fork is fine, no machines needed for this recipe. Add to the dry ingredients and mix (But don’t over mix).
Cut the dried pineapple chunks into 3 or 4 pieces, then place three of the cut pieces on each cookie.
A tablespoon size cookie scoop make it easy. (Like an ice cream scoop, but small) They expand, so do not crowd. Makes about three dozen. Bake 10-12 minutes. They should start to crack. They will seem soft, but will harden somewhat. You want them chewy.
These are vegan and, yes, you can bake without eggs or even egg replacer. I enjoy showing people that vegan food is delicious – now I won’t be looking over your shoulder, but please do not use dairy milk to make these. Thanks. Questions?/ Comments - Robbie Schiff – 845.876.2626 or veggierob@yahoo.com or text to 845.380.2200