Baked Goods · Kid Friendly/Toddler Approved! · Recipes · Uncategorized

Ginger Snaps – GF & Vegan

ginger snaps.jpg

As I start experimenting with the idea of a vegan diet, I am happy to be having some success altering my gluten free recipes to make them vegan as well.  I came across a great cheat sheet to help beginner vegans bakers from PETA:

infographicVeganBaking-peta-page-001.jpg

How handy is this?  With these helpful tips in mind, I recreated my ginger snap recipe for a vegan diet.

Ingredients:

  • 3/4 cup melted coconut oil
  • 1 cup white sugar
  • 1/2 cup molasses
  • 1 tbsp ground flax seed mixed with 3 tbsp water (egg replacement)
  • 1/2 cup sorghum flour
  • 1/4 cup teff flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 cup white rice flour
  • 1/4 cup sweet rice flour
  • 1 1/2 tsp xantham gum
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves

Directions:

  1. In a small bowl, combine ground flax seed with water and place in fridge for approximately 10 minutes to set.
  2. Mix flour, xantham gum, baking soda, cinnamon, ginger and cloves in a medium bowl.
  3. In a mixing bowl, combine melted coconut oil with sugar, molasses and flax seed mixture.  Mix well.
  4. Add dry ingredients to wet ingredients.
  5. Chill dough for 30 minutes
  6. Roll dough into small balls (about the size of a ping pong ball) and roll into white sugar.  Place cookies onto a baking sheet lined with parchment paper.
  7. Bake at 350 degrees for approximately 8 minutes until tops of cookies are cracked.

 

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