I spent an entire day this week baking.
I made a LOT of cookies. Sugar cookie cut outs. Gingerbread. Chocolate Chip with mini m&ms. Mexican Hot Chocolate Cookies.
My favorite cookie around Christmas is gingerbread. And a few years ago I found the http://gbbinc.com/gbbwp2013/cialis-generic most amazing gingerbread recipe ever and http://palmairrealtync.com/buy-cialis-online-cheap it just so happens to be vegan. Yep. A delicious, crowd-pleasing gingerbread that uses no dairy or eggs. I found the recipe at The Post Punk Kitchen, which is the awesome blog of the famous vegan cookbook writer, Isa Chandra Moskowitz. I love her recipes so much.
Start by beating the canola oil and sugar for 3 minutes. While that’s beating, add all of your dry ingredients together into a medium bowl. When the three minutes are up, add your favorite milk substitute, and molasses.
Then slowly add the dry ingredients to the wet until combined. Form into a dish, wrap in plastic wrap and chill for about an hour, or up to 3 days.
Bake on parchment paper for about 8 minutes. Yum.
Vegan Gingerbread Cutout Cookies
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger
Combine oil and sugar and mix for 3 minutes. In separate bowl, combine all dry ingredients. Then add the milk substitute and molasses. Then slowly add the dry ingredients to form a stiff dough. Form into a disk, wrap in plastic wrap, and chill for an hour, or up to 3 days.
When you’re ready to bake, preheat your oven to 350. Roll out the dough to 1/4 inch thickness, cut out your shapes, and then bake on inaures.com parchment paper for 8 minutes. Cool for 2 minutes on pan, then transfer to a cooling rack.