Mix 2 and 2/3 cups of gluten free flour all purpose mix
With half a cup of powdered sugar and 1,5 tsp baking soda and half a teaspoon of baking powder, 1 tsp of cinnamon powder, 1 tsp of ginger pwder, half teaspoon of clove powder, half teaspoon himalayan salt and 1 tsp of vanilla extract
In an othe bowl, mix half a cup of molasses (I used pomegranate molasses and some agave syrup) with half a cup of vegetable oil ( I recommend avocado oil or coconut oil) and ¼ cup of coconut milk (or any milk of your choice)
Blend the liquid mix with the powder mix until you get a perfect dough
Put the dough in a container and freeze it for half an hour only (or overnight in the fridge)
Get the trays out of the oven and cover them with baking sheets than start preheating the oven at 180 degres Celsius or 350 Farenheit
Roll the dough or a clean table or a baking mat and shape it with cookie cutters
Place the cookies on a baking sheeted trays and bake for 10 minutes in the oven
With half a cup of powdered sugar and 1,5 tsp baking soda and half a teaspoon of baking powder, 1 tsp of cinnamon powder, 1 tsp of ginger pwder, half teaspoon of clove powder, half teaspoon himalayan salt and 1 tsp of vanilla extract
In an othe bowl, mix half a cup of molasses (I used pomegranate molasses and some agave syrup) with half a cup of vegetable oil ( I recommend avocado oil or coconut oil) and ¼ cup of coconut milk (or any milk of your choice)
Blend the liquid mix with the powder mix until you get a perfect dough
Put the dough in a container and freeze it for half an hour only (or overnight in the fridge)
Get the trays out of the oven and cover them with baking sheets than start preheating the oven at 180 degres Celsius or 350 Farenheit
Roll the dough or a clean table or a baking mat and shape it with cookie cutters
Place the cookies on a baking sheeted trays and bake for 10 minutes in the oven
Melanger 2 tasses et 2/3 de farine sans gluten avec ½ tasse de sucre en glace et 1 ½ pc de bicarbonate de soude et ½ pc de baking powder avec 1 pc de cannelle en poudre, 1 pc de gingembre, ½ de clou de girofle en poudre, ½ pc de sel rose d’himalaya et une pc d’extrait de vanille
Melanger dans un autre recipient ½ tasse de melasse (jai utilisé de la melasse de grenade et du strop d’agave) , avec ½ tasse d’huile végétale (avocat ou huile de coco de preference) et ¼ tasse de lait de coco (ou n’importe quel autre lait)
Melanger ensuite les poudres et les liquides jusqu’à l’obtention d’une belle pâte
Mettre la pâte dans le congélateur pour 30 minutes ou au frigo toute la nuit
Sortir les plateaux de cuisson du four et les couvrir de papier beurre avant de prechauffer le four a 180 degres celsius ou 350 Farenheit
Rouler la pâte en couche uniforme et former les cookies avec les emporte-pieces de votre choix
Disposer les cookies sur les plateaux de cuisson et enfourner 10 minutes
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