Pumpkin Gingerbread Cookies

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Here is where the recipe is from: http://www.nourishingmeals.com/2009/10/gluten-free-vegan-pumpkin-oatmeal.html

I didn’t have any oat flour or gluten free rolled oats to make them so I changed the flours.

Most (note not all) of 1 cup coconut oil

1 1/4 cup canned pumpkin
1 cup coconut sugar
1/8-1/4 cup maple syrup
15 drops stevia
1-2 tablespoons vanilla
1/4-1/2 cup flax seed
1 cup garbanzo bean flour
1 1/4 cup brown rice flour
1 teaspoon baking soda
Himalayan pink salt
4 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
I mixed the coconut oil and beat it will the sugar, vanilla, spices, stevia, baking soda and flax seed. Let sit for 10 minutes or so then add the maple syrup and flours. Add the himalayan salt, probably less than a teaspoon mine grinds it on the spot and I ground it like 4 times.   Bake 12-15 minutes at 350 until fluffy and slightly browned on the bottom. Serve with a nice tall glass of soy milk . My friend says these may be the best thing I have baked for her yet.

Happy Easter

I hope you are having a wonderful, cruelty free Easter. In lieu of the holiday, I decided to make some vegan fried egg using the recipe from http://luminousvegans.com/2013/10/17/the-vegg-vegan-egg-yolk/ 

It really turned out amazing and I gobbled it up too fast to take any pictures. But the Vegg really surprised me and the tofu, when cut thin enough, really does have the same consistency as an egg, just hope yours doesn’t crumble as mine did. I used extra firm tofu, cut in thin slices, fried in coconut oil with some of the Vegg mixed in water (I just beat it in a fork like one would an egg to make scrambled eggs), microwaved it for a 45 seconds, put on top.

It would be interesting to add the Vegg to the pan and crumble the tofu next time to make a scrambled vegan egg recipe. 

But this recipe is great for anyone who likes their eggs, just not the torture that comes with it. 

Happy Easter!