We did some spring cleaning at my house yesterday, and I found a cute gingerbread man cookie cutter that I wanted to use. Unfortunately I didn’t have enough molasses to make gingerbread cookies, but a recipe on the previous page sounded tasty and used less molasses. Ironically, the recipe was submitted to the cookbook by my late great-aunt, who attended St. John Church and died a few years ago.
- 1 cup brown sugar
- 3/4 cup shortening
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp salt
- 2 tsp baking soda
- egg replacer to equal one egg (I used flax eggs)
- 1/4 cup molasses
- granulated sugar to dip cookies in
- Preheat oven to 350° F. Grease two cookie sheets.
- In a large bowl cream the sugar and shortening. Add the rest of the ingredients and mix well.
- Smoosh and roll into balls, and dip the tops in the granulated sugar.
- Place on cookie sheets and bake for 12 minutes, switching cookie sheets around halfway through.
Source: Adapted from Heartwarming Recipes, St. John Evangelical Lutheran Church and School
I was planning to post a St. Patty’s Day recipe (green falafel!) but it didn’t turn out very well, so I decided to go with something I haven’t made in a while: bread. I’m heading down to Missouri to visit a good friend of mine next week (so excited!!) and will probably bring a loaf of this with me to snack on along the way.
Note: This bread is pretty sweet (especially the crust) so keep that in mind before you start the recipe.
- 3 cups whole wheat flour
- 1 cup oatmeal flour (I ground 1 cup oatmeal up in my coffee grinder)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp sugar
- egg replacer, equal to one egg (I used flax eggs)
- 2 cups soy milk
- 1 tsp vinegar
- Preheat oven to 375° F.
- In a large bowl, whisk together the flours, baking powder, baking soda, and sugar. In another smaller bowl mix together the egg replacer, soy milk, and vinegar. Add the wet ingredients to the flour mixture, being careful not to overmix.
- My dough was quite sticky at this point. You may have to put some oil on your hands to prevent the dough from sticking to them as you transfer it to a greased loaf pan. You can sprinkle some oats on top if you’d like. Bake for 40-45 minutes. Test for doneness by inserting a knife into the middle of the loaf. If it comes out clean you’re good to go. If the edges are done but the middle is not, line the edges with tin foil and continue to bake until the knife comes out clean.
- When the loaf is done, remove from the oven and let cool in the pan for 10 minutes. Eat while warm or move to a cooling rack to cool completely.
Source: Adapted from How It All Vegan