When I was a kid, Valentine’s Day was naturally a popularity contest manifesting in who received the most heart-shaped cards. I always sent the boy I was crushing-on a hand crafted one, of course. But, by far, the most enjoyable V-Day competition was to see who could eat the most cinnamon hearts before their tongue set on fire. My tongue usually set on fire after about 10 or 15 little delicious hearts, FYI.
Now that I’m more health-conscious, I likely won’t be popping tongue-burning sugary cinnamon hearts, but I may send a Valentine’s Day card or two. And, I will definitely be baking something gluten-free and delicious in my oven. Baking should and can be easy. These delightful little cookies are both easy to make and a really nice way to show your love.
Bake these cookies for your kids, parents and loved ones.
Ginger and cinnamon aren’t just for Christmas, but are ideal hot and spicy additions for a hot and spicy Valentine’s Day.
Gluten-Free Ginger Cinnamon Cookies
Ingredients
2-1/4 cups brown rice flour
2 tsp ground ginger
1 tsp aluminum-free baking soda (make sure it’s gluten-free)
1 tsp ground cinnamon
1/2 cup organic soft butter
1/4 cup organic walnut oil
1/2 cup sucanut sugar* or coconut sugar
1 organic egg
1/4 cup organic blackstrap molasses
Method:
Combine all the dry ingredients (excluding the sugar) into a large size bowl, set aside. In a large mixing bowl combine the butter, oil, sugar, egg and blackstrap molasses, beat well. Once combined, slowly add the remaining dry ingredients and beat until smooth.
Form the batter into two inch balls and roll in cane sugar (if you like) and place on cookie sheet. Bake at 350 degrees for 11-13 minutes, be careful not to over bake them. Let cool on a cookie rack.
*I discovered this new sugar recently for baking and I love it because it has the consistency of brown sugar, but is lower on the glycemic index and has fewer calories. It does not contain any artificial sweeteners, but instead the main ingredient is xylitol. It also contains some beneficial bacteria! I highly recommend it, especially if you are a baker.
Upcoming Workshops in 2012:
Winter Eat Well Feel Well 6-wk nutrition + yoga class
Gluten-free Deliciously: Mar 10
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Feel Good Food: May 12
Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health, loves to inspire others to eat well, live well and be happy.
Joy has clients from all over the world and consults via phone and Skype. Contact Joy today and take the first step.
hi Joy, do you think I can substitute a portion of the brown rice flour with almond flour? if so, what do you think the ratio should be?
Almond meal/flour can be pretty picky to work with so it’s not going to be a one to one ratio. Suggest you experiment with it first. Let me know how it turns out!