These cookies are dairy and gluten-free and have the zingy spice of ground and candied ginger. 1 cup quinoa flour ¾ cup brown rice flour ¾ cup coconut oil (softened) ½ cup organic brown sugar ½ cup organic cane sugar … Continue reading
I hope you can all make it to this hands-on Holiday Cookie Workshop on December 12, 6:30 – 9 pm at the Betsy Swift Kitchen at The Ralph Thornton Centre.
Learn to make some delicious holiday treats the healthy way.
The majority of our ingredients will be organic (except for baking soda, sea salt, etc. – but they will be good quality!), and we’lll talk about the benefits of using ingredients such as coconut sugar, flax seeds (as a substitute for eggs), coconut oil, quinoa flour; how to make delicious vegan cookies for the whole family, and more.
Plus, you will take home an assortment of cookies, as well as recipes and tips so that you can make our treats at home.
(click on the image below for all the details).
Looking forward to seeing you there!
These cookies are moist and caky. A nice treat with some mint tea.
Preheat oven to 350° F.
1/2 cup cooked millet
1 cup kamut flour
1/2 cup coconut sugar
1/2 cup organic coconut oil
1 tsp vanilla
1 tsp baking soda
1/4 cup sunflower seeds
1/4 cup dried cranberries (sweetened with juice, not sugar)
In a large bowl, cream the coconut sugar and coconut oil together.
Add the eggs and vanilla and mix together thoroughly.
Add the millet, sunflower seeds and cranberries, combining everything well.
In a separate bowl sift all the dry ingredients together.
In batches, add the dry ingredients to the wet ingredients mixing thoroughly.
Form into balls (I use a tablespoon to measure them and keep them uniform in size) and place on a cookie sheet lined with a Silpat or parchment paper.
Flatten slightly with the back of a spoon.
Bake for 10 – 12 minutes.
Makes about 3 dozen.