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Merry Christmas and Happy Holidays to all our friends! Jeff and I hope this holiday season finds you well with loving plans for fellowship with family and friends. When celebration is in the air, so are the wonderful aromas of baking in our kitchens. Be sure to stock up on sprouted flour for all your favorite recipes. Whether it’s pumpkin pie, gingerbread cookies, or grandma’s yummy lane cake, they can all be made in a healthful way. And everyone will be sure to enjoy them! Happy Baking! |
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These simple cake-like cookies can be iced or served plain with homemade vanilla ice cream.
- ½ cup unsalted butter, softened
- ½ cup rapadura
- ½ cup organic sugar
- 1 large egg
- 2 Tablespoons pure maple syrup
- 1 cup canned organic pumpkin or 15 oz. fresh cooked and mashed pumpkin
- 1 teaspoon maple extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 2 cups sprouted wheat or spelt flour
- 1 teaspoon aluminum-free baking soda
- ½ teaspoon sea salt
- 1 cup organic raisins
Preheat oven to 350 degrees. Line large baking sheets with parchment paper and butter the paper. Beat first 5 ingredients in large bowl until well blended. Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend. Mix sprouted flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat just until combined. Stir in raisins.
Drop batter by rounded tablespoonfuls onto prepared baking sheets. Bake cookies until edges are golden brown and centers are firm to touch, about 10 minutes. Transfer to racks and cool. Serve cookies plain or top with Cream Cheese Frosting.
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- 1 8-oz. package cream cheese
- ¼ cup butter, softened
- 1/3 cup maple sugar
- 1 teaspoon vanilla extract
Blend the cream cheese and butter together until creamy. Add the vanilla and sugar and blend until the frosting is light and velvety smooth.
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