The All Canadian Gingersnap!

Guest Blogger — Wed, 19 Oct 2011 10:15:21 +0000

A special thanks to the Sketch-Free Vegan gals for this delightful post! Don’t these look killer good??

♥

Hi everyone! We are so excited to be a guest blogger for xgfx this month. We stumbled upon this site a couple months ago and was so happy that there’s finally a meeting place for vegans with food sensitivities like gluten.

We are known for our sweets and I would say about 2/3 of our recipes we post on our blog has some sort of sugar in it. We’ve just always loved sweet stuff! Which is why we would like to introduce to you: The All Canadian Gingersnap (even though the only “canadian” thing about it is the fact it’s shaped like a maple leaf…). You can’t blame us for trying to feel a little patriotic now and then! You could of course use any cookie cutter you have on hand to make these wafer thin, crunchy, gingery cookies.

This recipe is based off of our “Buckwheat Grahams” (you can find that recipe under cookies in our recipe index). I would recommend that you use light buckwheat flour as opposed to the dark buckwheat just because it gives it a lighter, crispier texture.

So here are the ingredients:

1 cup light buckwheat flour

1/3 cup coconut palm sugar

2 tbsp coconut oil

Pinch of salt

1/2 tsp baking soda

3/4 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp cloves

1/2 tsp vanilla

1/4 cup water

Combine the flour, sugar, salt, baking soda and spices. Add in the water, vanilla and coconut oil. Mix until you have a thick dough. Roll out in between two piece of parchment until very thin. Cut out shapes with a cookie cutter. You could also just score the dough directly on the parchment and then transfer to a cookie sheet. Bake at 350F for 20 minutes.

xgfx » maple leaf

The All Canadian Gingersnap!