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I am bigger than my yoga mat - Recapping my yoga for 2015

Yoga recap for 2015 - What I learned 


I learned a big lesson this year, which I figured out through my yoga practice...it's that I am actually bigger than my mat, or at least I think I am bigger....

Vegan/Gluten Free Holiday Sugar Cookies - Two ways

So I made sugar cookies two ways this year. The first sugar cookies were the standard sugar cookies with royal icing and the second were sugar cookies with green trees baked in the middle. But the sugar cookie base is a great place to start and you can frost them or just make fun cookies!


Chocolate Protein Almond Butter and Jelly Bars - Vegan/Gluten Free


Ingredients: 

Vegan/Gluten Free Ginger Bread Cookie with Royal Icing









I FINALLY figured out the BEST vegan royal icing, and I have been wanting to make it, so I decided to make some Vegan/Gluten Free Gingerbread cookies.

Since my son can't have eggs, I have been battling over vegan royal icing and this one takes the cake...well cookie :)

Hope you enjoy!

VEGAN GLUTEN FREE GINGER BREAD COOKIES

INGREDIENTS:
1 flax egg (1 tablespoon ground flax seed and 2.5 tablespoons water)
1/2 cup brown sugar
1/4 cup almond butter
2 tablespoons molasses
1/4 cup vegan butter, softened
1/2 tsp vanilla
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
1/4 tsp salt
1/2 tsp baking soda
1.5 cups gluten free flour mix (with xanthan gum in the mix)

In a small bowl, prepare flax egg and set aside for about 5 minutes.

Add softened butter, brown sugar, almond butter, molasses, vanilla, spices, salt and baking soda and mix on low using mixer. Then add flax egg.

Add in gluten free flour mix and stir until well combined. The dough should hold its shape well when pressed together.

Press dough together into a ball and cut into 4 sections. Wrap in plastic wrap and let chill in the refrigerator for at least one hour.

Preheat oven to 350 degrees, and begin to roll out dough on a non stick mat or parchment paper, about 1/8 in thick (about like sugar cookies). Use your cookie cutters to cut out the shapes and place on cookie sheets lined in parchment paper. Once your cookie sheet is full, place back in the refrigerator and let chill about 10 minutes before placing in the oven. (This helps the cookie maintain its shape.)

Bake for about 8-10 minutes. Let them rest on pan about 2 minutes after you take them out of the oven and then take off cookie sheet and place on cooling rack.



 VEGAN ROYAL ICING

INGREDIENTS
Juice from can of chickpeas (also known as Aquafaba or chickpea brine)
One bag of Confectioners Sugar (about 4 cups)
2 tsp vanilla

Drain chickpea juice into mixing bowl and using mixer, whisk until the juice has become foamy and bubbly on the surface. Add vanilla.

Slowly add confectioners sugar about 1/2 c or 1 cup at a time and continue to whisk until you have used the entire bag or you have achieved the consistency you want.

You can store in an airtight container and keep in the refrigerator until you are ready for use, or I put mine in a squeeze tube and used that to decorate my cookies.





Hope you enjoy! I've used the chickpea juice in other baking recipes that needed fluffed egg whites and I was excited I finally thought about using it for Royal Icing. Hope you enjoy!!!

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