Thanks to everyone that came out to my Vancouver Potluck demo yesterday! We had nearly 30 people devouring the Punkin Muffins in my last post. I guess they were a hit. Today I’ll be getting things prepped for my Veg 101 “baking without eggs” demo on Sunday. I’ll be making these Gingerbread Cookies in addition to a few other treats. These cookies are gluten free, high in fiber, low in fat and sugar, making them a treat for anytime of day!

Ingredients:

• 3 cups brown rice flour (or oat flour)
• 2/3 cup unrefined cane sugar (or evaporated cane juice)
• 1/4 cup flax seed meal
• 1 T baking powder
• 1 t cinnamon
• 1/2 t salt
• 1/4 t nutmeg
  
  
• 1/2 cup almonds (or walnuts, pecans, cashews, etc.)
• 1 apple
• 1/2 cup water
• 1/4 cup molasses
• 1 T ginger (fresh)

1. Mix first 7 dry ingredients in a bowl.
2. Blend the almonds into a coarse flour.
3. Add remaining 4 ingredients and blend until smooth.
4. Pour wet ingredients into dry ones and mix thoroughly. If batter is too dry, add 2-3 Tablespoons water to the blender to remove remaining wet ingredients.
5. Lightly oil two large cookies sheets.
6. Make round cookies, or shape with cookie cutters. (If using cookie cutters, lightly flour your cutting board before rolling out dough to avoid cookies from sticking.)
7. Bake 325 degrees for 25-35 minutes depending on thickness.