Saturday, August 4, 2012

snicker-doodle-do

Remember when I went to New York and ate a Babycakes? (That was a good day.) Well, I bought one of their recipe books and decided to try some baking of my own. The recipes are all gluten free, vegan, and so simple - it really makes splurging easy! 



Now, I would not recommend eating this way on a regular basis & I've been working on raw dessert recipes that are actually good for you. But, for someone transitioning to a LFRV lifestyle, sometimes cookies like this are a-okay. 
Kristin and I spent the afternoon adapting Babycakes' snickerdoodle recipe to our own version....and then we pretty much ate them all...

snicker-doodle-do:
1 1/3 cup + 1/4 cup raw sugar
3 tbsp. cinnamon
1 1/2 cup rice flour
1/2 cup almond flour
1/4 cup ground flax meal
1 tsp. baking soda
1 tsp. sea salt
3/4 cup + 1 tbsp. coconut oil
1/2 cup unsweetened applesauce
2 tbsp. vanilla extract

Mix together 1 1/3 cup sugar, rice and almond flour, flax meal, baking soda, salt, and 1 tbsp cinnamon. Melt the coconut oil and add to the mixture along with the applesauce and vanilla. Cover the bowl and let it sit in the freezer for half an hour. In a smaller bowl, stir the remaining 1/4 cup sugar and 2 tbsp. cinnamon while the oven preheats to 325F.  
Roll together teaspoon sized balls and cover with the cinnamon sugar. Place on a cooking sheet (covered with parchment paper) about an inch apart. Lightly press a fork over each ball to help them spread. Bake for 7 minutes, rotate the cookie sheet, and bake for another 7 minutes. Once the cookies are brown and crispy, remove from the oven and let sit for 15 minutes before removing from the cookie sheet. 

Enjoy with a big ol' glass of cold almond milk! 

What are your favorite desserts? I'd love to try to make more gf/vegan versions of the classics. 

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