Tuesday, July 9, 2013

Gluten-Free & Vegan Ginger Gems + Recipe


I made these for today's staff cookout at work.  It's a really easy recipe and can be adapted to be made with wheat or dairy, if you prefer. 

Ginger Gems (Gluten-Free, Vegan)
Makes ~48 cookies

1 ½ cups cup sugar
1 cup canola oil*
½ cup crystallized ginger, chopped
2 tablespoons blackstrap molasses
2 tablespoons vanilla extract 
½ cup water 
1 ½ cups sweet sorghum flour** 
1 ½ cups garbanzo bean flour**
1 cup tapioca starch
2 teaspoons xanthan gum***
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger 
1 teaspoon salt 
Zest and juice of one lime 
Just under 2 cups confectioners' sugar 

Directions: Preheat oven to 375°F. Line a large baking sheet with a non-stick Silpat mat or parchment paper. Whisk together sugar, canola oil, candied ginger, molasses, vanilla and water. Combine sweet sorghum flour, garbanzo bean flour, tapioca starch, xanthan gum, baking soda, cinnamon, ginger and salt in separate bowl. Stir flour mixture into sugar mixture. If you would like to roll the dough, refrigerate the dough for about 30 minutes then lightly roll the dough into balls, smaller than a ping pong ball. If you do not want to roll the dough, drop by spoonfuls on the prepared sheets. The dough will be very shiny. Place cookie dough 1 inch apart onto prepared baking sheets (whether rolling or dropping by spoonful). Bake 12 to 14 minutes at 375°F. Cool for 3 minutes, then transfer to wire racks to cool completely. Whisk lime juice, zest and sugar until smooth. Dip cookies in glaze or drizzle the glaze on top. Let glaze harden on wire racks, then store cookies in airtight container.

*Use 1/2 cup butter and a 1/2 cup canola oil if not baking vegan
**Use whole wheat flour if not baking gluten-free
***Omit if not baking gluten-free

Adapted from Vegetarian Times Ginger Gem recipe