Saturday, August 9, 2014
The Complete Guide to Vegan Food Substitutions
1 cup shredded coconut ground into fine flour
1/4 cup plus 2 tablespoons plus 2 teaspoons hot water
1 cup walnut halves, half turned into butter ** instructions below
other half coarsely chopped
1 cup Sucanat – other sugar
1/4 cup peanut oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
1-1/2 cups whole wheat pastry flour
1/2 teaspoon baking powder
***Walnut Butter: As a general rule, 1 cup nuts turns into 1/2 cup nut butter. The higher in fat the nuts, the smoother the butter. If you want crunchy butter, add a handful of extra nuts when you’re almost done with the processing. Process the nuts with just a little water or oil until desired texture using a blender or food processor. Process until all the oil is released from nuts, then add liquid as needed.
Line 2 large cookie sheets with parchment paper.
Thoroughly combine coconut with water in a large bowl; the coconut flour will dissolve and form a paste.
Stir in walnut butter and chopped walnuts, sugar, oil, spices, vanilla, and salt. Sift flour and baking powder on top and stir until combined.
Divide dough using 2 heaping tablespoons per cookie. Flatten dough on prepared sheets; the cookies will not spread much while baking.
Bake for 15 minutes, or until cookies are golden brown around the edges. Let cool on sheets for a few minutes until firm enough to transfer to a wire rack to cool completely
Makes 12 large cookies.