Food recipes
Easy Vegan Spice Thins (No Chill Time)
Easy Vegan Spice Thins (No Chill Time) Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate pumpk...
Easy Vegan Spice Thins (No Chill Time)
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
spices, pepper, black
salt, table
oil, olive, salad or cooking
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
sugars, brown
vanilla extract
Directions:
In a big bow combine, flours, baking powder, salt and spices.
In another bowl combine oil, honey or agave syrup and enough milk to make 1/3 cup.
Then add sugars and vanilla bean paste or extract.
Stir to combine.
Add the wet to the dry ingredients and knead into a smooth, soft dough.
If it's too sticky, add a tbs of flour at a time until you can handle the dough well.
Roll out thinly (to about 2 mm/0.07 inch) and cut out desired shapes.
I used a cookie cutter of about 6 cm/2.5 inches in diameter.
Place cookies on a paper-lined or greased baking sheet and bake in the pre heated oven at 180C/350F for 10-12 minutes or until browned around the edges.
Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Enjoy!
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
spices, pepper, black
salt, table
oil, olive, salad or cooking
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
sugars, brown
vanilla extract
Directions:
In a big bow combine, flours, baking powder, salt and spices.
In another bowl combine oil, honey or agave syrup and enough milk to make 1/3 cup.
Then add sugars and vanilla bean paste or extract.
Stir to combine.
Add the wet to the dry ingredients and knead into a smooth, soft dough.
If it's too sticky, add a tbs of flour at a time until you can handle the dough well.
Roll out thinly (to about 2 mm/0.07 inch) and cut out desired shapes.
I used a cookie cutter of about 6 cm/2.5 inches in diameter.
Place cookies on a paper-lined or greased baking sheet and bake in the pre heated oven at 180C/350F for 10-12 minutes or until browned around the edges.
Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Enjoy!