COOKIES!!! Baking is something I thought I had to give up when I went on the AIP, but I have found ways… This year, I had a powerful yearning for gingerbread. I found my great-grandmother’s recipe for gingerbread, and adapted it, since the original had tons of sugar, and many non-compliant ingredients. Now, I pass this on to you with warm wishes for a simple, lovely holiday season.
AIP Gingerbread Cookies & Frosting By wendisaipkitchen.com
- In a food processor, cream together dates, molasses and shortening until fluffy and without lumps. You may need to scrape down the sides of the bowl multiple times to get everything fully incorporated.
- Add vinegar to coconut milk, and set aside.
- In separate bowl, mix the remaining eight ingredients.
- With processor on, gradually add the coconut milk mixture through the feeder tube. Turn off.
- Add dry ingredients in batches, processing until the dough comes together in a ball. (Note: If this doesn’t happen, your dough is too wet. Simply add 2 tablespoons of cassava flour at a time, until you have a stiff, workable dough. No worries.)
- Wrap dough in plastic, and chill it in the refrigerator for thirty minutes.
- Roll dough in batches between two pieces of parchment paper to 1/4”. No less, though!
- Cut into shapes and place on lined cookie sheet.
- Bake at 375 degrees fo 10 minutes.
- 1/2 C. palm shortening
- 1 T. maple syrup
- 1 T. arrowroot flour
- Items for coloring: carob powder, cinnamon, beet juice, blueberry juice, pomegranate juice, whatever…
Mix first three ingredients in a bowl with a hand mixer fitted with a whisk attachment. Divide frosting to desired number of colors. Add colorings. Pipe onto cooled cookies.
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