Desserts

Ginger Snap Cookies


(Dairy/Wheat/Sugar Free)

Recipe from Lauren Hoover out of her cookbook “No Wheat, No Dairy, No Problem”

INGREDIENTS:
-1 ¾ cups oat flour
-½ t. baking soda
-½ t. baking powder
-½ t. sea salt, fine
-1 ½ T. ground ginger
-1 t. ground cinnamon
-¼ t. whole nutmeg, grated (I just used ground nutmeg and it worked fine)
-¼ t. ground cloves
-1/3 cup grapeseed oil
-½ cup real maple syrup, grade B dark
-2 T. unsulfured molasses
-1 t. real vanilla extract.

DIRECTIONS: Preheat oven to 350 degrees. Sift all dry ingredients into the bowl of an electric stand mixer. Add wet ingredients and mix with a paddle attachment just until combined. Scrape down bowl and mix briefly. With a 1 Tablespoon size ice cream scooper, scoop dough onto a baking sheet evenly spacing 9 onto each pan (the dough will be a little thin/sticky, don’t add any more oat flour or worry about it, it’s suppose to be that way) Bake one pan at a time on the middle rack of the oven for 12-14 minutes or until golden brown on the bottom, but not burned. They will still feels oft in the middle, but will get crispy when cool. Remove from pan onto a wire cooling rack. Eat warm while a little soft or wait a few minutes if you like them crispy!

Yields: 18 cookies

*You can find the grapeseed oil, oat flour, and grade B real maple syrup at stores such as Good Earth Whole Foods and Sunflower Market.




Pie Crust
Recipe from “No Wheat, No Dairy, No Problem” by Lauren Hoover

Yields: 2 single crusts
INGREDIENTS:
• 3 cups oat flour
• ½ teaspoon sea salt, fine
• 2 sticks vegan Earth Balance or 1 cup vegetable shortening, frozen and diced
• ½ cup iced water (bottle or filtered)
DIRECTIONS: Put bowl and pastry cutter into the freezer while measuring out ingredients. Try to handle dough as little as possible. You want to keep the pieces of Earth Balance or shortening cold, which will make the crust flakey rather than tough. Sift flour and salt into a large glass or metal mixing bowl or food processor. Add ½ cup shortening or 1 stick Earth Balance and cut into the flour with a pastry cutter, or pulse with food processor, until it is the size and texture of cornmeal. Add remaining ½ cup shortening or stick Earth Balance and cut into the flour with cutter, or pulse with food processor, until it is the size of small green peas. Slowly drizzle 1 Tablespoon of water at a time and blend just until dough forms a ball or comes together so it doesn’t break apart. Take a tablespoon of dough, roll it out and if it cracks or falls apart, you need more water. If the dough is sticky, you added too much water – add 1-2 Tablespoons of flour if it is too sticky. The humidity in the air will determine how much water you will need. Cut dough in half and wrap in plastic and refrigerate or put into a freezer zip bag and freeze until ready to use. Thaw in refrigerator for 8 hours.
When ready to make the pie:
Between two pieces of plastic wrap or on a well floured board, roll out the dough – when rolling dough, roll once with even pressure and turn a quarter turn and continue rolling and turning until it is ¼ inch thick. If it sticks, add more flour to board. Only roll out one time or it will become tough instead of flakey. Brush off any excess flour with a dry pastry or basting brush. If using plastic remove the top piece of plastic and lift up the bottom piece of plastic holding the dough and flip it over into a pie pan and peel off the plastic. If using a floured board, gently roll the dough around the rolling pin, start at the edge of the pie pan, and unroll it over the pie pan. If it sticks to the board, slide a long flat spatula under it. Roll out remaining half of dough after you have filled the pie and are ready to bake it. Dough can be frozen up to 6 months if double wrapped in plastic and then put into a zip freezer bag. It will keep in the refrigerator for a few days.