This is the last recipe in the series “Stuff I made with my mum on one Sunday evening”. It comes from one of her many cookbooks and has been tweaked pretty substantially, so there’s not much point indicating which cookbook it was (plus I’ve forgotten the name of it, though it had something to do with quinoa). Unfortunately, I don’t have too much time to dilly-dally since home renovations are now consuming my spare/cheffing-and-blogging time (as well as my non-spare time which is supposed to be productive, but hey, it’s gotta get done), so let’s get this recipe started. I hope my kitchen will always smell as awesome as it did when we made these puppies.
- 1/2 cup Earth Balance veggie butter
- 1 cup packed brown sugar
- 1 tsp egg replacer + 2 tbsp warm water, well mixed
- 1/4 cup fancy molasses
- 1 cup quinoa flour
- 1 cup all-purpose unbleached flour
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 cup organic sugar
Preheat the oven to 350 degrees F. Mix the “butter” and brown sugar in a large bowl. Beat in the egg replacer and molasses (tip from me to you: rub a bit of oil in the measuring cup before pouring in your molasses so that it’ll come out easier). Set aside.
Mix the flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl and blend well. Add the butter mixture to the flour mixture until a smooth dough forms. Roll the dough into 1.5-inch balls. Place the sugar in a shallow bowl and roll each ball to coat. Place 2 inches apart on a baking sheet and bake on the centre oven rack for 8-10 minutes. The cookies should be light and puffy and slightly browned on the bottom when you remove them from the pan. Let them cool for a minute before moving them to a cooling rack.
Store all leftovers in the fridge in a sealed container for 1 week or 4 weeks in the freezer – if they last that long that is.