Super Soft Ginger Cookies

GINGER!!! So good and good for you!

I hadn't baked anything in a while, so I was flipping through some cookbooks looking for something good to make. I adapted this recipe from Dreena Burton's Gingery Cookies (Let Them Eat Vegan).

Super Soft Ginger Cookies (Gluten Free):

(makes about 12 cookies)

1 cup Gluten Free oat flour

1/3 cup almond flour/meal

1/4 cup raw cane sugar (+ extra to coat cookies)

1/4 tsp salt

1 tsp pumpkin pie spice

1 tsp cinnamon 

1 tsp ginger

1/2 tsp baking soda

3/4 tsp baking powder

1 tbsp blackstrap molasses

1/4 cup maple syrup

1 tsp vanilla extract

1/2 cup unsweetened applesauce

optional: handful of chocolate chips

Preheat the oven to 350 degrees.

Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients and mix. At this point, mix in the chocolate chips, if using. 

Take spoonfuls of the batter and roll into a ball. Roll it in the sugar then place on parchment paper or silicone mat on a baking sheet. Flatten the cookie a bit with your hands. Repeat until all batter is used. Bake for about 11-12 minutes. Remove and let cool. Transfer to cooling rack.

These cookies are VERY soft! You can try baking them a bit longer to see if they will get crispier...or let them dry on the cooling rack longer. 

OPTION: try using less sugar...these were really sweet.

Next up......really easy avocado dressing for your salads!

Don't forget to enter to win a FREE subscription to a magazine of your choice (including VegNews and Vegetarian Times)!! Giveaway ends soon....

Eat smart,

T.

Carrot Ginger Soup

It's perfect weather here for a nice hot soup. Yes, it actually dipped below 50 degrees!

So I thought I'd whip up some soup and carrot with ginger seemed perfect. But first, let me show you the awesome pumpkin pancakes I had, made with leftover pumpkin puree and served with leftover cranberry sauce:

Are you wondering about that cool coffee mug in the background?? (insert shameful plug here)
That, my friends, is my REAL gig. The awesome mug has our new logo on it, designed by our friend, Amie of NexStitch. My husband and I are a viola duo. We perform and teach lessons (online). If you'd like any of these cool items for yourself or to give as gifts, hop on over to our online shop to get them! And of course, to help out some musicians :)

Where were we before I went off on a silly (but needed) tangent...??

Oh yes, carrot soup!

First I have to mention that I made my vegetable barley stew again last night....so good, and also perfect for this weather.

Carrot-Ginger Soup
(makes ~3-4 servings)

1 1/2 lbs carrots (any kind), cut into chunks and steamed
1/2 yellow onion, chopped
3 stalks celery, sliced
1 tbsp minced garlic
1" piece of fresh ginger, peeled and chopped
1 cup vegetable broth
1 cup almond milk (use more if you like it thinner)
pinch of nutmeg
salt & pepper to taste

In your medium soup pot, add the onions, celery, garlic, ginger and about 1/4 cup water. Cook on medium heat until the onions are soft.


In a blender (I used a Vitamix), add your broth, onion mix, and steamed carrots. Puree.


Pour the pureed soup back into your soup pot and add the milk, pepper, and nutmeg. Heat on medium-low until it's as hot as you want it. Turn off the heat and add the salt. Stir and serve.

Check out the GIVEAWAY on CzechVegan's blog for Manna Products!


How's the weather where you are? Have you been making hot soups to keep warm? What's your favorite soup?

Eat smart,
T.