17th Annual Holiday Guide


SONOMA COUNTY, CA. ~ Vegan and Gluten-Free. Makes Three Dozen Cookies. Chunks of crystallized ginger give these soft cookies an added burst of flavor. Experi- ment with the cook- ing times until you get the firmness you de-


2 tablespoons unsweet- ened applesauce ½ cup organic brown sugar


sire. Less baking yields a softer cookie while baking the cook- ies longer makes them firmer. Requires Electric Hand Beater & Cookie Sheet. 1-Tablespoon Cookie Scoop (recommended)


Ingredients


Olive oil, for greasing cookie sheet


1 tablespoon ground flax seeds


3 tablespoons warm water


2 cups oat flour


2 teaspoons baking soda 1⁄3 teaspoon stevia pow- der, or the equivalent of 1⁄3 cup sugar ¼ teaspoon salt 2 teaspoons ground ginger


1 teaspoon cinnamon ½ teaspoon ground


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1 teaspoon vanilla 1⁄3 cup Earth Balance or other vegan buttery spread, softened, plus more for cookie sheet ¼ cup unsweetened soy milk, almond milk, or oth- er nondairy milk, shaken well before measuring ¼ cup blackstrap molas- ses


1⁄3 cup crystallized gin- ger, finely chopped 1 tablespoon organic cane sugar, for sprinkling


Preheat the oven to 350°F and lightly grease a cookie sheet.


Directions:


Make a flax egg by mixing the ground flax seeds with water in a small cup. Beat well with a fork and let sit for a few minutes. Beat again until gooey; set aside. In a medium bowl, combine the flour, bak- ing soda, ste- via, salt, ginger, cinnamon, and cloves.


Place


the applesauce, brown sugar, vanilla, 1⁄3 cup Earth Balance, milk, molasses, and flax egg in a large bowl. Beat with an electric


UPBEAT TIMES, INC. • December 2015 • 21 ~HEALTH BEGINS IN THE KITCHEN~


Crystallized-Ginger Cookies by Dr. Joanne Mumola Williams ~ www.FoodsForLongLife.com cloves


until the margarine and molas- ses are well blended. Add the dry ingre- dients and beat again until well combined. Add the crystal-


lized ginger and beat again until the ginger pieces are mixed in uniformly. Drop full tablespoons of batter, us- ing a cookie scoop, onto the prepared cookie


hand beater on medium speed sheet, leaving room for them to


spread out; flat- ten them slight- ly with the back of a spoon. Sprinkle 1 teaspoon sugar


evenly over each dozen cookies and bake each batch for 8 to 10 minutes, until the tops are firm to the touch but still bounce back when pressed. Remove from the oven and let sit on the cookie sheet until they’re firm enough to be re- moved, 2 to 3 minutes. Careful- ly remove cookies with a thin spatula and place on a cooling rack. Eat the cookies warm or let them cool completely.


Per cookie: 70 calories, 2 g total fat, 0.6 g saturated fat, 0 mg cholesterol, 1 g protein, 12 g carbohydrates, 0.6 g dietary fiber, and 119 mg sodium.


Nutrition: Extended Holiday Hours!


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