Holiday Sugar Cookies

These cookies are a Chanukah tradition in my house. They are full of sugar, but everyone deserves to indulge a bit during the holidays. Dip them in some coconut “egg” nog, snuggle up next to the fire, and have a wonderful holiday! 🙂

Ingredients: 

For the cookies:

1 cup granulated sugar

½ cup coconut butter

1 tsp vanilla

1 egg equivalent of ener-g egg replacer (1.5 tsp powder + 2 tbsp water)

1 cup gluten free oat flour

Âľ cup brown rice flour

1 tbsp arrowroot powder

ÂĽ tsp salt

½ tsp baking powder

2 tbsp cold water

1 tbsp unsweetened applesauce

For the frosting:

1.5 tablespoons almond milk

1 cup powdered sugar

Directions:

1) Soften the coconut butter in the microwave on high for 15 seconds, then stir with a spoon until you get a smooth, creamy paste.

2) Pour the coconut butter and sugar into a bowl and beat with an electric mixer or whisk vigorously.

3) Add the vanilla and ener-g egg replacer, and continue mixing until everything is combined.

4) Add the flour, salt, arrowroot powder, baking powder, and continue mixing until you get a crumbly mixture and everything is incorporated.

5) Finally, add the cold water and applesauce, and mix. The dough should not be wet or sticky, but should hold together well.

6) Divide the dough in half and wrap each part in plastic wrap. Place in the fridge for at least one hour, but you can also freeze the dough for a week if you’re not ready to bake it yet.

7) When you’re ready to bake, the dough needs to be taken out of the fridge and warmed up for about 1-2 hours before you can roll it out successfully. Roll it out to about 1/4 inch thick, and cut shapes out with cookie cutters.

8) Bake at 325F for 15-20 minutes or until golden brown around the edges, and let them cool for 30-45 minutes before frosting.

9) Mix the powdered sugar and almond milk together to make the frosting. Add more sugar to make it thicker, and more almond milk to make it thinner. Frost each cookie and decorate with candy, sprinkles, and chocolate chips.

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Simple Vegan Latkes

Happy Hanukkah! The miracle of Hanukkah is all about the oil that burned for eight days when it was supposed to only last for one, and how it saved the temple in Jerusalem. We celebrate by frying everything and anything in oil and lighting the menorah for eight nights. So if you want some real latkes for Hanukkah, don’t be stingy with the oil. That’s the whole point!latkes 1

Ingredients:

4 russet potatoes

1 white or sweet onion

1/4 cup potato starch

1 tsp baking powder

1/2 tsp salt

1/2 tsp pepper

Grapeseed or canola oil for frying

Directions:

1) Wash and peel the potatoes and onion. Use a grater or food processor to grate the potatoes, then place them in a colander over a bowl or paper towel to drain the liquid out. You can also press the grated potato between two layers of paper towels to remove more liquid, which helps the latkes bind together. Once drained, place the potatoes in a large mixing bowl.

2) Peel and dice/grate the onion and place in the mixing bowl with the potatoes.

3) Add the baking powder, potato starch, salt, and pepper and mix well.

4) Pour one inch of oil into a frying pan and place on high heat for a minute or two. Once the oil starts to bubble, use a medium-sized ice cream scoop to place balls of the grated potato mixture into the oil, about 3-4 at a time.

5) Let the potatoes fry for about 2-3 minutes on each side, until they are golden brown, and be careful not to burn them. Flip them using a spatula since they are delicate and will break apart with too much pressure. When they are done, remove them from the oil and drain on a plate covered with a paper towel.

6) Serve them hot with lots and lots of applesauce!