Monday, December 13, 2010
Coconut ginger bread (gluten free and vegan)
Gluten free Vegan (Dairy and Egg Free) Ginger bread
Modified and developed from different modern American and traditional Finnish recipes
1 3/4 cup rice flour (a coarse flour like Bob's Red Mill or Frontier rice flour, I noticed when I did this later with superfine rice flour that the amount of flour had to be significantly less.)
1 1/4 cup potato starch
1 cup light sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/4 tsp fine sea salt
1 tsp xanthan gum
1 tsp baking soda
1/2 cup coconut oil
1/4 cup molasses
4 tablespoons coconut milk
Preheat oven to 390 degrees.
Mix molasses, sugar, coconut oil and spices in a pot. Bring to boil and let cool down.
In the meanwhile combine dry ingredients - flours, baking soda, xanthan gum and salt.
When the molasses mixture has cooled a bit, mix in coconut milk and flour mixture. It is easiest to mix with an electric hand mixer. Mix well and let sit overnight or several hours in the fridge.
Use a rolling pin and roll the dough pretty thin. Use flour if it sticks to the table or rolling pin. Use cookie cutters and move the cookies on a cookie sheet with parchment paper. Bake in the oven for 5-7 minutes or longer if you made thick cookies.