Gingerbread cookies

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Note: I used this recipe to make my gingerbread house. I need to figure out the frosting that actually works in keeping the gingerbread house together before I post it. In the meantime, this recipe is what I used to make my gingerbread house pieces. I just cut it in half to make cookies because I think it would be too many cookies! So feel free to double this recipe to make a house…or if you just want a ton of gingerbread cookies!

Ingredients:
1 1/2 cups brown rice flour
1/2 cup garbanzo bean flour
1/2 cup white rice flour
3/4 teaspoon xanthan gum
1/2 cup sugar
1 1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 cup molasses
1/2 cup melted earth balance butter (you might want to use shortening if you are making a gingerbread house)
2 tablespoons water

Directions:
1. Preheat oven to 375.
2. Mix flours, xanthan gum, sugar, ginger, and cinnamon in a large bowl.
3. Melt butter.
4. Add butter, molasses, and water to large bowl and mix thoroughly.
5. Make two big balls out of your dough.
6. Roll out each ball of dough on a cookie sheet with a rolling pin.
7. Use cookie cutters to shape your cookies and peel away excess dough to make a third sheet of cookies later.
8. Back each cookie sheet for six minutes.

Adventures in Gingerbread

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There is a website called nextdoor.com that is kind of like Facebook for your neighborhood. I was invited to join by a neighbor, so I decided to check it out. In the process, I started chatting with a neighbor and we got invited to a gingerbread house competition.

I was excited about this because we used to make gingerbread houses as kids for the Holly Festival of Trees. I had to research a recipe that would work for our allergies and I bought the cookie cutters.

This weekend rolled around and I was so busy that I didn’t have a lot of time to make the gingerbread. I thought about not making it and just going to hang out at the party.

Saturday night, I made the pieces. The first pan burned but I ended up with enough dough to remake that pan. We just didn’t have a lot of cookies at the end.

Sunday was pretty busy. We got home from church about the time that the party started so I didn’t have time to make the icing. I was under the assumption that we would build the gingerbread houses there. Tim thought we were supposed to bring our assembled houses. We contemplated staying home.

We decided to go across the street empty handed and figured that I could always run home, make the frosting, and bring the gingerbread if I needed them.

We walked in to see a few of our neighbor families building houses from kits. So we decided to stay and build one of those (even if it wasn’t gluten-free). Each family kind of did their own thing. Some even used hot glue guns!

We had a great time building our gingerbread house. Tim and I tried a few things to get our gingerbread house to stay. We had one of the few edible gingerbread houses in the competition.

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Clarissa enjoyed running around and eating the frosting.

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One group made a double decker house with a garage. They used a hot glue gun (which isn’t really cheating because there are no rules in this competition). But we didn’t stay for the judging because Clarissa was getting sleepy.

We did decide that we had a great time building our gingerbread house. So we have a new tradition. We decided that wherever we live, we will build a gingerbread house every year. I don’t know how popular this tradition is in South Korea, so we may have to start a trend there.

Tonight I finally made the icing so that we could build our gluten-free gingerbread house. The gingerbread was right, but the icing was definitely not. Though delicious, it did not keep our house together (I think I made sugar cookie icing… Oops!).

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It still tasted great! Clarissa definitely enjoyed eating some cookie with the frosting on it! I will have to figure out the icing for next year. In the meantime, I have some molasses left so I will make a batch of gingerbread cookies some time soon and post the recipe.

Chocolate chip snickerdoodles

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I also have posted a plain snickerdoodle recipe and a chocolate chip cookie recipe.

Ingredients :
1/2 cup earth balance butter
1 cup Brown Rice Flour
3/4 cup White Rice Flour
1/2 cup Garbanzo Bean Flour
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
2 eggs
1 teaspoon cinnamon
1/4 cup chocolate chips

Directions :
1. Preheat oven to 375.
2. In a large bowl, cream butter and sugar.
3.  Mix vanilla and egg into bowl.
4. Add flour,  baking powder,  and cinnamon to bowl and mix thoroughly.
5. Mix in chocolate chips.
6. Spray cookie sheet.
7. Form dough into meatball sized balls and flatten onto cookie sheet.
8.  Cook for 8 minutes (edges will start to brown).

 

Snickerdoodles

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Ingredients :
1/2 cup earth balance butter
1 3/4 cup Brown Rice Flour
1/2 cup Garbanzo Bean Flour
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
2 eggs
1 1/2 teaspoon cinnamon

Directions :
1. Preheat oven to 375.
2. In a large bowl, cream butter and sugar.
3.  Mix vanilla and egg into bowl.
4. Add flour,  baking powder,  and cinnamon to bowl and mix thoroughly.
5. Spray cookie sheet.
6. Form dough into meatball sized balls and flatten onto cookie sheet.
7.  Cook for 9 minutes (edges will start to brown).

Chocolate Rice Krispy Treats

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Ingredients :
3 tablespoons earth balance butter
1  bag large marshmallows (10 ounces)
6 cups Rice Krispies cereal (gluten-free free brown rice in the yellow box is our favorite)
1/2 cup chocolate chips (I used vegan carob chips in the one pictured above)

Directions :
1. Melt butter in a large pot on low heat (will take about four minutes)
2. Add marshmallows and melt on low.  (It seems like it takes forever and it is about twenty minutes,  but trust me,  it’s worth it.  I have had to start over many times after burning my butter or marshmallows)
3. Spray 9×13 pan.
4. Add cereal to pot and mix thoroughly.
5. Turn off heat.
6. Add in chocolate chips and mix thoroughly.  (I suppose that true chocoholics could add more but I found that more than this makes the chocolate flavor a bit overwhelming.)
7. Pour into pan.
8. Use spatula to make even.
9. Let sit about an hour to set.  If you are in a hurry,  you can put it in the refrigerator about twenty minutes before cutting.

At all of the work pot lucks, his coworkers request that my husband brings these.  Apparently someone else attempted it once and ours are better 🙂

If you prefer,  you can use the normal rice krispy treat recipe.

Rice Krispy Treats

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Please note that this is basically the original rice krispy treat recipe from their website.

You can see my chocolate variation here.

Ingredients:
3 tablespoons earth balance butter
1 bag of large marshmallows (10 ounce)
6 cups Rice Krispies cereal (we think it tastes best with the yellow gluten free brown rice box)

Directions:
1. In a large pot, melt butter on low heat (should take about 4 minutes).
2. Add marshmallows to pot and keep on low until melted.
Please note that although this will take about twenty minutes, it is worth it so that your marshmallows do not burn.
3. Take pot off of heat.
4. Spray 9×13 pan.
5. Add rice krispies cereal to pot.
6. Stir with rubber spatula until thoroughly combined.
7. Pour into pan.

Let cool for about an hour before cutting and serving. You can shorten that time by placing pan into refrigerator.

Banana muffins

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Ingredients :
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup  tapioca flour
1/4 cup Garbanzo Bean Flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/3 cup earth balance butter
2 tablespoons soy milk
2 eggs
3 bananas (about 1 cup mashed)

Directions :
1.  Preheat oven to 375.
2. In a large bowl,  mix flours,  sugar,  baking powder,  baking soda,  xanthan gum,  and butter.
3. In a medium sized bowl,  beat egg with fork.
4. Add soy milk to egg.
5. Mash bananas and add to egg mixture. Use a whisk to combine.
6. Pour medium bowl mixture into large bowl mixture.  Mix with whisk.
7. Spray muffin tin (make sure that you spray each bottom and side to prevent sticking)  or line with baking cups.
8. Use spoon to pour batter into muffin tin.
9. Bake for 15 minutes.

They taste great warm or cold.  We also like to use a little earth balance butter on top.

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