Ginger Molasses Cookies: (click to expand)
- 2 1/4 cups flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup dark brown sugar
- 1 extra-large egg
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/4 cup regular unsulphured molasses (blackstrap is too strong for this cookie)
- Granulated sugar (for coating cookie dough before baking)
- Non-stick vegetable spray (optional, for coating the scoop)
- Heat oven to 375° F with rack in center. Line 2 baking sheets with parchment paper, silicone pan liners or aluminum foil (if using foil, grease foil with 1 Tbsp. butter or solid vegetable shortening). Set aside.
- Sift flour, baking soda, salt, cinnamon & ginger into medium bowl. Set aside.
- Cream the butter & brown sugar in large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in egg and molasses, then increase speed to high and beat about 1 minute longer, until mixture no longer looks curdled. Scrape the sides with rubber spatula several times while mixing.
- Mix in the flour mixture on low speed. Batter will be rather stiff. Place some granulated sugar on small plate or saucer. Use 1/4-cup ice cream scoop or measuring cup to form 1/4-cup portions of dough. (Spray cup or scoop w/ optional non-stick vegetable spray to make it easier to release dough.) Transfer dough to your hands & roll each portion into rough ball, then roll each ball into sugar. Place 6 sugared balls per baking sheet, spacing evenly, since they will spread during baking.
- Dampen your fingers w/ water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
- Bake for 12 minutes, or until cookies have spread & are firm to touch. Rotate sheet 180 degrees halfway thru baking time. Remove from oven and let cookies cool on baking sheet.
- Note: Dough can be frozen for slice-and-bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then foil. Can be stored in freezer up to 6 months.
Vegan Pumpkin Pie: (click to expand)
- 15 oz Pumpkin Purée
- 10 oz Silk Firm Tofu
- 12 Jumbo Medjool Dates (1 cup)
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1/4 tsp Clove
- 1/2 cup Walnut
- 1 Cup Pecan
- 6 Jumbo Medjool Dates (1/2 cup)
- 1 tsp vanilla extract
- Heat oven to 350° F with rack in center. Prepare a round, non-stick pie pan by greasing it or spraying with non-stick spray.
- Chop up walnuts and pecans in food processor. Then add 1/2 cup dates and vanilla extract. Blend together in food processor until dates are well incorporated.
- Empty contents into pie pan, pressing into bottom and sides to form crust.
- Add pumpin, tofu, 1 cup dates, and spices into food processor / blender. Blend until well puréed (smooth and creamy).
- Pour or spoon filling into crust. Spread with spatula.
- Bake 350° F about 1/2 hour.
5 Minute Berry Cobbler: (click to expand)
- Adapted by albopepper.com [source]
- This quick berry Cobbler is a great way to get a serving of berries, in an easy, healthy treat.
- 1/2 cup Berries (fresh or frozen)
- 2 Tbs Date Sugar
- 1/2 tsp Cornstarch
- 3 Tbs Rolled Oats
- 1 Tbs Whole Wheat Flour
- 1 tsp Brown Sugar
- 1/16 tsp Potassium Baking Soda [Potassium Bicarbonate]
- 1/8 tsp Cream of Tartar
- 1 pinch Iodized Salt
- 2 Tbs Almond Coconut Milk (Unsweetened)
- 2 tsp Applesauce (unsweetened)
- In small microwave safe serving dish, heat berries, sugar, & cornstarch for 30 seconds. Then mix thoroughly.
- In separate bowl, mix remaining ingredients to make a batter.
- Spoon batter on top of berries & microwave 70 seconds.
- Check topping for doneness & microwave additional time if needed.
- Prep time:
- Yield: 1 Serving
- Fat: XXg (Sat Fat per serving)
Sodium: XXmg (per serving)
- Albo-Rating: 5 by 3 test standards
Oatmeal Cranberry Pumpkin Pecan Cookie: (click to expand)
- Author: albopepper.com
- These cookies are a delicious, super healthy treat, packed with nutrition and not much refined oil.
- 1/4 Cup Expeller Pressed Canola Oil (56g Fat / 4g Sat Fat)
- 1 Cup Date Sugar
- 1 Tbs Black Strap Molasses
- 3/4 Cup Pumpkin Purée
- 1 tsp Vanilla Extract
- 2 Flax Egg (2 Tbs ground flaxseed + 6 Tbs water)
- 1.5 Whole Wheat Pastry Flour (or Oat Flour for Gluten Free)
- 3/4 tsp Potassium Baking Soda [Potassium Bicarbonate]
- 1/4 tsp Iodized Salt (575mg sodium)
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Clove
- 2 Cup Old Fashioned Rolled Oats
- 1 Cup Dried Cranberries
- 1 Cup Raw Pecans, chopped (71g Fat / 6g Sat Fat)
- Preheat oven at 350° F. Prepare 2 large baking sheet, by lining them with silicone baking mats.
- WET: In blender, add flax seed powder & water. Blend until foamy.
- Blend oil, molasses, pumpkin purée, date sugar, flax egg mixture & vanilla extract until smooth.
- DRY: In medium size bowl, mix together flour, baking soda, salt & spices.
- Add flour mixture to wet ingredients, combining well using spatula.
- Stir in oats, nuts, then dried fruit.
- Drop batter by heaping tablespoon, 2 inches apart.
- Wet hands & flatten cookies so that they are 1/2 inch thick.
- Bake for 12-15 minutes or until edges are golden brown.
- Remove from oven & cool on baking sheet for 5 minutes before eating.
- Prep time:
- Yield: 26 Servings
- Fat: 0.38g (Sat Fat per serving)
Sodium: 22mg (per serving)
- Albo-Rating: 5 by 3 test standards