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Triple Ginger cookies

Preheat oven to 325F

Line 2 large baking trays with parchment

3/4 cup unsalted butter

1 cup white sugar

1/4 cup fancy molasses

1 egg

2 1/4 cups flour (or FreshBaked gluten free flour)

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon cloves

1/2 cup chopped candied ginger

1 tablespoon grated fresh ginger root

1/4 teaspoon salt

In a large bowl, cream the butter and sugar until fluffy. Add molasses and egg, mixing until well combined. Sift dry ingredients and add to butter mixture, fold until incorporated. stir in grated fresh ginger and candied ginger.

Using a small 1" scoop ,scoop batter into balls and roll in granulated sugar, place 2 inches apart on baking trays and bake for approx 12 minutes until golden brown.

Vegan chickpea & kale brownies

Preheat oven to 325F

Line 1 large baking tray 9 x  16 with parchment

1 15 oz can drained chickpeas or black beans

1/2 cup "bean juice"

1/4 cup unsweetened apple sauce

2/3 cup maple syrup or granulated sugar

1/2 cup cocoa powder

1 teaspoon each sea salt and baking powder

1 1/2 cup dark chocolate, melted

1 tablespoon coconut oil

1 teaspoon vanilla paste

2 cups baby kale (optional)

Puree all ingredients in a blender, scraping down often until smooth, bake for approx 25 minutes until the top looks dry and brownies are just set.  

Brownies keep well refrigerated for 4 days or freeze for up to 1 month.

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