Organic Dill Pickles
Zen Gingerbread Biscuits
Merry Christmas everyone! Jake and I made these gingerbread biscuits yesterday for our Christmas Eve gathering with our neighbors. They’re a bit wonky, but they taste great, and that’s part of the fun when cooking with children. Before we went to bed, Jake left a few biscuits out for Santa by the fireplace. I asked Jake if Santa would like some almond milk to go with his vegan biscuits and he flashed me an, “are you crazy” look. Quite right. Even a 4-year old knows the drill: Santa should have his organic cow’s milk and eat his zen biscuits too.
I’m not much of an icing lover, and the extra sugar doesn’t work for our “Duracell Bunny” son, so I left it out. Feel free to go for icing if you fancy it The biscuits are delicious either plain or iced. No one seemed to notice the lack of icing, and they went down a treat last night.
Now I’m off to play with Jake and his new train set. Enjoy the rest of you day 
Zen Gingerbread Biscuits
As with all of my recipes, try to use as many organic ingredients as possible. This insures the highest nutritional value for your health.
Wet ingredients
1/3 cup canola oil
3/4 cup organic granulated sugar
1/4 cup molasses
1/4 cup unsweetened organic soy milk (almond milk works just as well)
Dry ingredients
1 cup unbleached plain flour
1 cup whole wheat flour
1/2 tsp baking soda (Red Mill)
1/2 tsp baking powder (Red Mill)
1/2 tsp fine sea salt
1/2 tsp ground Madagascar cloves
1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
Cookie cutters
Preheat oven to 350.
1. In a large bowl, whisk together oil and sugar until combined. Add molasses and soy milk and stir to thoroughly combine.
2. Sift all of the dry ingredients into another large bowl. Pour in the wet ingredients and mix to a firm dough. Wrap in cling film and chill for an hour.
3. Place parchment paper on two cookie sheets and set aside. Flour a cutting board, then roll the dough out to a 1/4 inch thick.
4. Use cookie cutters and remove for the board either by hand or a thin spatula. Set on the cookie sheets and bake for 8-9 minutes, or until golden brown.
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