Vegan/Gluten-Free Joshua Ploeg Recipe For YOU! Sugar Cookies and Frosting!

December 19, 2011 — by Blogrocosm

Joshua Ploeg is the author of the vegan cookbook In Search of the Lost Taste and the raw food zine, So Raw It's Downright Filthy (as well as a buncha sweet zines.) He recently contributed a whole batch of recipes to Let Gluten Freedom Ring, curated by Microcosm's own Adam Gnade. Here's one of Joshua's recipes from said GF zine. 

 

GLUTEN-FREE SUGAR COOKIES

BY JOSHUA PLOEG

2 cup almond flour

1 cup rice flour

1/4 cup to 1/2 cup tapioca flour

1/2 tsp each baking powder and baking soda

1/4 cup to 1/3 cup coconut cream

1/2 to 3/4 cup earth balance

1 1/4 to 2 cup sugar

1 tsp cream of tartar

1 tsp xanthan gum

1 tsp cornstarch or arrowroot powder

A pinch of salt

A little almond flavoring if you wish

A little coconut milk or almond milk to help bind

Ingredients:

Cream together Earth Balance, vanilla, coconut cream, sugar, and xanthan gum. Mix dry ingredients together in another bowl. Mix the wet and dry together, until a dough forms, form into a ball. You may add more flours or liquid if needed to create a workable dough. Roll out on a floured board and cut into shapes. Thickness depends on your taste, the thinner the dough the crispier the cookie will be. It might be wise to pick them up with a small spatula since gluten-free cookies can sometimes break apart more easily. Place on lightly greased or parchment-lined cookie sheets and bake at 350 degrees for 7 to 11 minutes (depending on how browned you want them to be). Allow to cool briefly and then carefully remove them with a spatula and set aside to cool. This dough can also be rolled into a log and wrapped and chilled then cut into slices, refrigerator cookie style, then baked if that's easier for you.

EASY FROSTING

BY JOSHUA PLOEG

1 cup powdered sugar

1 1/2 tbsp margarine/Earth Balance (or coconut cream)

1 tsp vanilla

Water, a few drops at a time if/as needed

Food coloring if you like. Mix together and frost your cookies.

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