Holiday Baking! Cookies and Brownies
Break out the baking pans and pop in a CD of your favorite holiday tunes. Get into the spirit of the season with our tried and true recipes for Gingerbread Cookies and Chocolate Brownies to give or nibble!
2 1/2 cups spelt flour
1 teaspoon baking soda
1/2 teaspoon sea salt
2 1/2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup canola oil
1/2 cup pure maple syrup
1/4 cup blackstrap molasses
1 teaspoon vanilla extract
In a large bowl, combine the flour, baking soda, salt and spices. In a separate, smaller mixing bowl, whisk together the oil, maple syrup and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Place the cookie dough in the refrigerator to chill for 35 minutes. Once the dough has chilled, preheat the oven to 350°F and line 2 baking sheets with parchment paper. Roll the dough out 1/4 inch thick onto a large clean surface with a non-stick rolling pin and cut with cookie cutters. Place the cookies onto the baking sheet and bake for 6-8 minutes, watching carefully that they do not burn. Allow to cool completely and decorate!
Spelt & Rice Flour Brownies
2 squares baking chocolate (or equivalent powder)
1/3 cup melted butter [or ghee]
3/4 cup sugar [or agave]
1/4 cup rice flour
1/2 cup spelt flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon vanilla
1/2 cup nuts (optional)
Above recipe will be enough for a 6′ square pan. Melt chocolate and butter together in a small pan (don’t burn!). Add the rice flour and let sit 10-15 minutes. Beat the eggs, then add and mix in the sugar or sweetener. Add remaining ingredients and mix. Finally add the chocolate and rice flour mixture and chopped nuts at the end and mix thoroughly. Put batter in greased pan. Bake at 350 degrees for 20-25 minutes or until a toothpick or cake tester comes out clean.
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