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GINGER LOVERS COOKIESSpelt flour adds nutty goodness to these cookies.Yield: About 3 dozen 3 cups spelt flour 1 teaspoon cinnamon 1/2 teaspoon sea salt 1/2 cup canola oil (preferably unrefined cold pressed) 1/2 cup molasses 1/4 cup honey 2 tablespoons grated fresh ginger Preheat oven to 375 degrees F. Lightly oil a cookie sheet and set aside. Combine the flour, cinnamon, and salt in a large mixing bowl and set aside. Place the oil, molasses, honey and ginger in a blender (if the ginger is too fibrous, gather it in your hands, squeeze the juice in the blender, and then discard the grated fibers). Add to the flour mixture and stir to form a moist dough. Knead the dough for a minute, then shape into walnut-sized balls. Place on the cookie sheet about ¾ inch apart. Flatten gently with a fork. Bake 15 minutes, or until lightly browned. Remove from the oven, and cool at least 10 minutes before serving. ---------------------------------------------------------- From Leslie Cerier's new cookbook, Going Wild in the Kitchen (2005, Square One Publishers) |