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.

1 comment:

  1. Hei Sirpa,
    pitaa taas kiittaa sinua hyvasta ohjeesta, en tosin kokeillut piparkakkuja vaan leivoin pullaa ja taytyy sanoa ettei pullani ole koskaan onnistunut niin hyvin kuin sinun ohjeellasi. Tein voisilmapullia ja niista tuli niin hyvia, pehmoisia ja makeita :D
    Jouluiloa sinulle taalta Tennesseesta!