Tag Archive


About.com Amazing Gluten Free Chocolate Art of Gluten Free Baking breakfast celiac disease Chef Amber Shea chia seeds chocolate Christmas Cookies coconut Coconut Aminos coconut milk cookies Dairy Free Diet, Health and Gluten Dr. Mark Hyman Dr. Vikki Petersen entree flexitarian gluten free gluten free grains Gluten Free Pasta Salad Gluten Free Vegan gluten free vegan recipe Gluten free vegan recipes Happy Herbivore Holiday Cookies Jane Anderson Jules Gluten Free Jules Shepard Jules Shephard Lindsay Nixon Living Without meat substitutes new products pumpkin quinoa raw food Salad Sandy's recipe Sandy's recipes snacks vegan vegenaise where to eat gluten free

Gingerbread Cookies

Gingerbread Cookies say Christmas to me (along with a bunch of the other Christmas cookie recipes I have posted!).  Although, I am not much of a baker, I love eating Gingerbread Cookies made by someone else!!

Today’s featured recipe, Healthy Vegan Gluten-free Gingerbread Cookies, was posted by Solveig Berg Vollan, The Gluten Free Vegan Girl.

Gingerbread Cookies

Recipe Type: Holiday Cookies
Author: Solveig Berg Vollan from the Gluten Free Vegan Girl
Ingredients
  • 4 cups dates
  • 1 cup oat flour + additional 1-2 cups oat flour (read note below)
  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1 cup water
  • 1 tbsp ground flaxseeds (or chia seeds)
  • 3 tbsp homemade pecan butter
  • 2 tsp vanilla essence
  • 1 tsp baking powder
  • Spices (ground), to taste: cinnamon, cardamom, ginger, nutmeg
Instructions
  1. Place the ground flaxseeds in with the water and allow this to sit for a few minutes. While that is happening, shift together all the dry ingredients (do NOT add in the additional oat flour), except for the spices and optional ingredients.
  2. Add the dates into a food processor along with the vanilla essence, pecan butter and the flaxseed-water. Pulse this until you have a completely smooth mass.
  3. Mix this in with the dry ingredients and gradually add in the various seasoning. I use a lot of cinnamon and cloves, and a bit less of the others, but find out which variation suits you.
  4. Now gradually add in oat flour while kneading the dough with your hands. You will need to add in anywhere from 1-2 (maybe even 3) cups of oat flour to get the right consistency. You will know it is right when it does not cling to your hands or sides of the bowl, yet it should not be so dry that it starts cracking.
  5. Dust a little bit of oat flour out on a clean smooth surface and, using either a rolling pin or your hands, form 1/4 of the dough until it is relatively thin. I found that this was a lot easier when taking parts of the dough and working with them separately, hence why I wrote 1/4. Grab some gingerbread forms and press down on the dough. When each is done grab a spatula and carefully place it on a baking sheet. Repeat until all the dough is used.
  6. Bake each tray at 200 degrees Celcius/390 degrees Fahrenheit for 10-20 minutes, or until you see that they have turned slightly golden. Take the baking trays out and allow the cookies to chill completely before eating. If you wish to decorate them you can do that as well (try and keep it healthy Healthy Vegan Gluten free Gingerbread Cookies ).
  7. If stored in an airtight box these might keep for up to two weeks.

 

Make sure you check out the original post!  Solveig Berg Vollan, who is a 17 year old girl from Norway, has suggestions and pictures that will help you with this recipe.

Have a Gluten Free Vegan Cookie recipe of your own that you would like to share?  Email it to me at GFDFSandy (at) gmail.com.  I have an extra Happy Herbivore Abroad Cookbook.  I will mail it to the best holiday cookie recipe submitted between now and the end of the month!

Share

Gluten Free Vegan Oatmeal Bread

I love it when I find a new blog with great Gluten Free Vegan recipes.  Yesterday I found the Gluten Free Vegan Girl (from Norway) who has some wonderful sounding recipes.  And she is only 17 years old!! Unbelievable!!

So our featured recipe from the Gluten Free Vegan Girl is Oatmeal Bread:

Gluten Free Vegan Oatmeal Bread

Recipe Type: Bread
Author: Solveig Berg Vollan from the Gluten Free Vegan Girl
Serves: 1 medium sized loaf
Ingredients
  • 1 cup certified gluten-free rolled oats
  • 1 cup certified gluten-free oat flour (oats ground into a flour in a food processor/blender)
  • 1 cup boiling water
  • 1 cup unsweetened almond milk (or other plant-based milk)
  • 3/4 cup brown rice flour
  • 1/4 cup ground flaxseeds
  • 1/2 cup dates
  • 2 heaped tbsp homemade roasted almond butter
  • 1 tbsp apple cider vinegar
  • 2 tsp baking powder
Instructions
  1. Preheat the oven to 175 degrees Celsius/350 degrees Fahrenheit. Combine the rolled oats and boiling water into a medium sized bowl, and let this sit for a few minutes before adding in apple cider vinegar and half of the plant-based milk. This should remain as is for about 5-10 minutes, or until the oats are soft.
  2. In a separate bowl whisk together the remaining dry ingredients before stirring this in with the “oatmeal”. In a food processor add in the remaining half plant-based milk, almond butter and dates, and pulse until you have a completely smooth mass. Basic Vegan Gluten free Oatmeal Bread (yeast free)Stir this into the batter, and mix for a few minutes to absorb some of the liquids.Then pour the batter into a bread pan with a baking sheet underneath, and sprinkle on a bit of dry rolled oats. Place this in the oven for 1 hour, and check to see if the bread is properly baked through the middle. If not allow it to bake for up to 45 additional minutes, until you see that the top is slightly golden and the inside is not too moist.
  3. Let the bread rest on a cooling rack for at least 10 minutes before slicing it. Let me tell you in advance that this bread is eaten so quickly, so I highly recommend doubling the recipe to make two loaves. If bread is not that popular in your household though you can slice it into pieces and store in the freezer. That way you can always grab a slice and toast it whenever you are craving bread.

 

Going to keep my eyes on this gal!  If she is making wonderful recipes like this at 17, she is likely to be world famous for her cooking when gets older!!

If you like this blog, please share with your friends by clicking one of the share buttons below.

Share