Gluten Free Vegan Gingerbread Cookies/Men

2nd Revision (sorry forgot the molasses and adjusted the spices)

Ingredients

2 cups gluten free flour mix (recipe follows)

1 tsp baking soda

1 and 1/2 tsp xanthan gum

1/4 cup flax meal (ground flax seeds)

3/4 tsp salt

2 -3 TBSP grated ginger or 1and a 1/2 to 2 TBSP ground ginger

2 tsp cinnamon

pinch of ground Cloves

1/4 tsp allspice

1/4 tsp nutmeg

3/4 cup sugar (evap. cane juice)

1/4 cup molasses (blackstrap)

1 cup melted coconut oil /butter

2 TBSP applesauce

2 tsp rum or rum extract (optional)



Sift dry ingredients into a large mixing bowl. Whisk together.



In a separate small bowl whisk wet ingredients together. Combine the wet ingredients into the dry ingredients.



If making cookies. Roll into balls and dip in Demerara sugar place on parchment lined cookie sheet and press flat with hand or GF flour coated flat bottom of a drinking glass.



Bake for 15-20 minutes at 350 degrees



If making gingerbread men. Refrigerate dough for 30 minutes and use extra GF flour mix to roll out dough between 2 pcs of parchment paper and cut into gingerbread men shapes. Place on parchment lined cookie sheets. Bake 15-20 minutes at 350 degrees and cool and decorate as desired.



Gluten free flour mix (2 cups total)



1 cup + 1 TBSP garbanzo/fava flour

1/2 + 2TBSP cup potato starch

1/4 + 1 TBSP cup arrowroot starch

GFCF(Egg Free) Vegan Pizzelles

Here are 2 recipes, I liked the first one better....

Pizzelles (light and crispy)

Use my pizza /cracker dough
http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html

1/3 cup pizza/cracker dough
2-3 TBSP sugar
1/2 tsp vanilla


Heat pizzelle iron brush with oil of choice (I used extra light tasting olive oil)

Mix together and drop by TBSPs on pizzelle iron. Cook for about a minute, don't overcook or pizzelles will get too crispy/dark.

Let cool on rack or roll for ice cream cones, you can also shape into a bowl to fill them.






Pizzelle Recipe (third of recipe) (thicker consistency)

1 egg (1 TBSP egg replacer+ 1/3 cup rice milk)

1/3 cup sugar

1 /6 cup butter(coconut oil/ margarine or a combination of both)

1/3 tsp vanilla

1 and 1/6 cup flour (I used Arrowhead Mills Baking Mix but could use any GF flour you like, if you use rice flour make sure it is extra finely ground)

1/3 tsp anise seed or vanilla (I used vanilla)

1 and 1/3 TBSP baking powder (I added only 1 tsp baking powder because Arrowhead Mills has baking powder in it use full qty of baking powder if using plain GF flour)



Brush pizzelle iron with oil of choice



Make into a cookie dough rollable consistency and put golfball size balls on pizzelle iron to cook for 1-2 minutes.