While rummaging through my freezer last weekend I was excited to discover a chunk of this frozen gluten-free, sugar-free and vegan cookie dough. Don’t you love it when that happens?
I originally baked these in December as a present for my mother in Toronto. I decorated them with little dreidels and menorahs made of royal icing, which all fell off in the plane on the way back home! I was so disappointed.
These cookies are addictive. It’s too easy to devour six of them in one sitting. At least they’re thin, so I choose to believe that’s like eating two thicker cookies. Are you with me?
As an aside, I read a troubling article yesterday about agave nectar that claims it is worse than high fructose corn syrup. I don’t know what to make of it – what do you think?
Gluten-free, Sugar-free and Vegan Gingerbread
From Baking with Agave Nectar
2 1/3 cups brown rice flour
1 ½ cups amaranth flour
1 ½ cups arrowroot powder
2 tbsp baking powder
2 tsp baking soda
1 tbsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
½ tsp cloves
1 tsp salt
1 cup amber agave nectar
¼ cup dark molasses
¼ cup unsweetened applesauce
1/3 cup canola oil
2 tbsp vanilla extract
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper
In a large bowl, stir together the rice flour, amaranth flour, arrowroot powder, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In a separate bowl, combine the agave nectar, molasses, applesauce, canola oil and vanilla extract. Mix well and pour over the dry ingredients. Stir until the two mixtures and combined. Cover and chill the dough for two hours or more.
Sprinkle your work surface with arrowroot powder. Divide the chilled dough into four equal parts. Roll out the dough ¼ inch thick. Cut out gingerbread with cookie cutters and place them on the prepared baking sheets. Bake for six to seven minutes. The cookies will be slightly soft when they are removed from the oven. Cool for 10 minutes, then move to cooling racks to cool completely.