Ginger Coconut Gelato and gingerbread cookies
Author: Rachel Carr
Recipe type: Dessert
Prep time:
Cook time:
Total time:
- 1 avocado
- 2 cups coconut milk
- 1 cup agave, maple syrup, or brown rice syrup
- 2 Tablespoons coconut oil
- 1 cup soaked cashews
- 2 oz. ginger liqueur or another liqueur of your choosing (optional but highly recommended)
- 1 Tablespoon ground ginger
- 1 Tablespoons green tea powder
- juice of 1 lime
- ¼ cup vegan butter, like Earth Balance
- ⅓ cup pumpkin puree
- 1 cup chopped dates
- ¼ cup + 2 Tablespoons molasses
- 1 “flax egg” (1½ Tablespoon ground flax seed and 3 Tablespoons water set in a dish until gelatinous)
- 1 cup gluten free all purpose flour
- 1¼ cup cooked chickpeas
- 2 teaspoons baking soda
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- zest of 1 orange
- Blend everything until smooth. Process in an ice cream make according to the manufacturer’s instructions. Makes about 2 pints.
- Preheat oven to 375.
- Blend all ingredients in your food processor until smooth.
- Scoop the dough onto a greased or parchment covered baking sheet. Pat down with your fingers to flatten the cookies.
- Bake for 8-10 minutes. Makes about 3 dozen small cookies
Recipe by Plant Craft at https://www.rachelcarr.com/ginger-green-tea-gelato-gingerbread/
3.5.3208