1/2 cup (1 stick) unsalted butter
3/4 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 large egg
2 Tbsp molasses
1 cup spelt flour
1/4 cup diced crystallized ginger
2/3 cup white rye flour
Turbinado sugar (for rolling cookies)
Cream the butter, sugar, baking soda, salt, and spices in a medium mixing bowl. Beat in the egg and molasses, scraping the bowl. Combine the 1/2 cup of the spelt flour with the crystallized ginger in a mini food processor, and process until the ginger is finely ground. Add this mixture to the bowl, along with the remaining spelt flour and rye flour, beating until smooth. Cover the bowl and refrigerate the dough for 1 hour or overnight.
Preheat the oven to 350. Prepare two parchment-lined baking sheets. Roll balls of dough the size of a whole walnut. Coat the balls in turbinado sugar and place on prepared baking sheets.Bake the cookies, reversing the pans midway through until they’re an even , deep-golden brown, 14 to 15 minutes. The cookies should be cracked on top.Remove the cookies from the oven and allow them to cool for 5 minutes on the pan before transferring them to a rack to cool completely.
Recipe adapted from tryityoumightlikeit.com
7 tbsp Earth Balance vegan buttery sticks, at room temperature
6 tbsp powdered sugar
1 egg yolk, at room temperature
3/4 cup flour
1/4 tsp kosher salt
6 tbsp almond meal
3 tsp matcha green tea
turbinado sugar, for rolling
Beat together the buttery stick and powdered sugar, until lightened in color, and fluffy in the bowl of your mixer. Add the egg yolk, and mix until combined.
Sift together the flour, salt and matcha into a medium mixing bowl, breaking up any clumps by pressing through the sieve if necessary. Whisk in the almond meal to combine. Add the dry ingredients to the mixer bowl and mix thoroughly until combined.
Using a spatula, scoop the dough onto a piece of plastic wrap, and form into a 2 inch diameter log. Wrap tightly with plastic wrap, and refrigerate for 2 hours.
Preheat the oven to 350° F and line a cookie sheet with parchment paper or Silpat (silicone baking sheet).
Unwrap the cookie dough log, and roll it in the turbinado sugar, pressing down to ensure that the sugar sticks to the surface.Using a very sharp knife, cut into 1/4-inch slices, and arrange on the baking sheet.
Bake the cookies for about 9 minutes. Allow cookies to cool slightly and move to a cooling rack. Makes 2 dozen.
Recipe adapted from keviniscooking.com
1 1/4 teaspoon powdered gelatine
2 tbsp cold water
1 cup (200ml) half and half
juice of one orange
2 generous tablespoons (50g/2oz) honey
1/2 vanilla bean
3/4 teaspoon ground cardamom seeds
3/4 cup (175ml/6fl oz) organic yogurt
finely grated rind of one orange
Place the gelatine in a small bowl, add cold water and leave to soak for 5 minutes until soft.
Place the half and half, orange juice, seeds and pod of vanilla bean, honey, and ground cardamom seeds in a saucepan and slowly heat until bubbles start to form around the edges. Take off the heat and add gelatine, stirring with a whisk until combined.
Place the yogurt and orange rind in a bowl and pour in the warmed half and half mixture, whisking to mix it. Pour the mixture into little glasses or cups and place in the fridge for at least 4 hours or until set. Serve chilled straight from the fridge.
Recipe adapted from the homechannel.co.za
1 cup of Earth Balance vegan buttery sticks, softened
1/2 cup of powdered sugar
1 teaspoon of vanilla extract
1/4 teaspoon of salt
Grated zest of one orange
2 tablespoons of loose leaf Earl Grey tea (or about 3 teabags)
1/3 cup cornstarch
1 2/3 cup of all purpose flour
In a large mixing bowl, beat butter, powdered sugar, vanilla, salt and orange zest until light. If using loose tea – place tea in a zip lock bag and using a rolling pin or heavy pan crush the leaves into fine granules. You can also use a food processor to do this. Add tea to the butter and mix until incorporated. Fold in cornstarch, then flour one cup at a time. Dump out onto plastic wrap and form into disk and refrigerate for 1-4 hours.
Preheat oven to 350 degrees. Roll out onto a floured surface about 1/4 inch thick. Using your choice of cookie cutter cut cookies. Place onto parchment paper lined baking sheet. Bake for about 15 minutes or until pale golden. Cookies are fragile so remove with a spatula and transfer to a rack to cool.
Makes 24 2-inch cookies.
Recipe adapted from honestlyyumm.com
1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4″ pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
2 scallions, thinly sliced
Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, parsley, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Recipe adapted from epicurious.com
4 tablespoons coconut oil (hardened)
1 cup spelt flour
1 cup almonds
½ cup brown sugar
1 teaspoon cinnamon
1/4 to 1/2 teaspoon salt (I like the occasional salty/sweet taste, but if you don’t, use less)
⅓ – ½ cup good quality seedless raspberry jam
Preheat oven to 350 and prepare a 5×7 baking dish (or equivalent size) with parchment paper.
In a food processor, pulse together the coconut oil, flour, nuts, brown sugar, cinnamon, and salt until it’s crumbly like wet sand. Take ¾ of the crumbly mix and press it into the bottom of the pan. Bake the bottom crust for 10-15 minutes or until the edges turn lightly golden brown.
Remove from the oven and let cool.
If necessary – add a tiny bit of water to the remaining crumbly mix (which will be your topping), and mix it gently with your hands so it forms thicker crumbles. When your crust is cool to the touch, spread a layer of raspberry jam, and crumble on the topping. Bake for an additional 10-12 minutes.
Let cool, carefully lift out parchment and slice.
If your coconut oil is liquid or soft, pop it in the fridge for a few minutes and it’ll harden.
If your crumbly topping is more goopy than crumbly, chill it for a few minutes and it’ll become more cohesive.
Recipe adapted from loveandlemons.com
1/2 of 1 envelope unflavored gelatin (1 1/8 teaspoons)
1 tablespoons cold water
1/2 cup heavy cream
2 tablespoons honey
1/2 vanilla bean, split, seeds scraped
1 cup Trader Joe’s organic European style yogurt, or Greek yogurt
In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan, bring the cream, honey and vanilla bean and seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream; remove the vanilla bean. Pour the mixture into three 1/2-cup ramekins and refrigerate until set, at least 3 hours.
Recipe adapted from foodandwine.com