Tuesday, March 17, 2009

Vegan Prn- Cinnamon Sugar Cookies (or cake if you add water...)

The beauty of the vegan diet definitely rests in the variety and wonderland nature of food experimentation. Any recipes you find here (or anywhere for that matter) can be played with, added or detracted to, and built upon. Veganizing a recipe is easier than it seems once the basics are revealed.

In the case of baking:
Cornstarch (rice starch, potato starch, applesauce, and other binders) can be used instead of eggs, oil can be used instead of butter, and vegan milk (rice milk, hemp milk, soy...) substitutes in place of dairy milk in recipes calling for it as glaze or as an ingredient (you can add cornstarch to simmering vegan milk with vanilla extract and sugar to create a handy frosting as well... or fry sugar in a frying pan with a minimal amount of water to make caramel).

The following Cinnamon Sugar recipe is one of Q's (youth contributor) variations of the basic vegan sugar cookie. The good news is, you can also make cinnamon sugar cake or pancakes with this recipe by adding the water you would leave out in cookie batter (about 1 cup... for pancakes you only need flour, flavoring, organic sugar and water).

The recipe ingredients are highlit below:

Mix dry ingredients: 1 cup and 1/2 of flour, 1/2 tsp baking powder, 1 tbs cornstarch, 1 to 1 and 1/2 cup organic sugar, a mild sprinkling of cinnamon (less than a tsp), before adding wet ingredients.

Mix wet ingredients: 1 cup oil (or melted butter) with 1 tsp vanilla extract (opt'l).

Mix dry and wet ingredients together to make cookie dough. Once properly doughy place in the refrigerator for at least 15 minutes before attempting to form cookies with it (this is advisable with any dough for pastry-making and etc- colder dough is easier to work with).

Preheat oven to 350 degrees.

Form small circles to desired size. A good standard size is to make them the size of the super bouncy balls you can buy in gumball machines for 25 cents.

Place the cookies on a well-oiled cookie sheet or pie pan into the oven (in the absence of a cookie sheet or pie pan use an oven-tolerant ceramic plate... carefully).

Let cook for at least 12 minutes. When you see a very slight browning around the edges they are ready. Even if they don't look like it, take them out and let them cool. They'll harden and blow your mind. You'll be glad you were patient.

If you've never made cookies from scratch before, you may wonder where the water is. There's no water in cookie batter. You will end up making mini cakes if you add water. Trust. Add enough oil and the batter consistency will be perfect for forming cookies without struggle. If its too dry it will cook dry.

Enjoy *_^

...More to come.

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