Cane Syrup Sprouted Slice-N-Bakes
Perfect dough to keep in freezer or frig for last-minute baking. Dough stores well in frig for one week, in freezer for one month. Makes about 5 dozen cookies.
  • 2cups raw or organic butter, softened
  • 3/4cups organic sucanat or organic sugar
  • 1/4cup maple syrup or honey
  • 1 1/2tsp sea salt
  • 2tsp vanilla extract
  • 4cups sprouted white wheat, buckwheat (g-f), or sorghum (g-f) flour (try buckwheat and sorghum 50/50)
  • 1large organic or pastured egg, lightly beaten
  • 1/2cup muscovado or coconut palm sugar
  1. Beat first 5 ingredients at medium speed with an electric stand mixer 2-3 minutes until creamy.
  2. Add flour, blending well. Divide dough into 4 portions, shaping each portion into an 8x2" log. Wrap each in plastic wrap and refrigerate at least 1 hour.
  3. Whisk together egg and 1 tablespoon water. Unwrap logs, brush with beaten egg, and sprinkle muscovado sugar over logs (I put sugar on wax paper and roll logs in it), pressing slightly for sugar to adhere. Rewrap and chill logs at least 30 more minutes.
  4. Preheat oven to 350 degrees. Cut logs into 1/4" thick slices. Place 1" apart on 2 parchment-lined baking sheets. Bake 10-14 minutes or until edges are lightly browned, switching pans halfway through if baking at same time. Cool on baking sheets 5 minutes. Transfer to wire rack. Great with ice cream.