I made gingerbread cookies tonight... that didn't contain dairy, eggs, or flour. They were so tasty.
Before you make these, you will have to sprout some wheat for a couple of days until the tails are half the length of the grain. Rinse and drain well. Then dry the grain- I like to use my Excalibur dehydrator for this because I can dehydrate at 95 degrees and maintain the life of the grains. You can use a low low heat oven with the door cracked though. I usually will sprout 3-4 mason jars of wheat at a time and dry it all at the same time and then store the dried grain in the freezer in a ziploc bag. I then grind the amount of grain I need when I need it. You will also need to make 1 flax "egg" by grinding up flax seeds to make 1 T ground flax. Bring 2 T of water to a boil. Stir in the flax and simmer for 3 minutes. Let cool while you proceed with the other directions. Add your flax egg at the right time.
This is the recipe I used:
Gingerbread cutouts from better homes and gardens
1/2 cup shortening (use non-hydrogenated like Earth Balance but better yet would be virgin coconut oil)
1/2 cup sugar
1 tsp baking powder
1 tsp ginger
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/2 cup molasses
1 flax "egg"
1 T apple cider vinegar
2 1/2 cups sprouted grain "flour"
In a mixing bowl beat shortening. Add dry stuff except flour. Beat molasses, egg and vinegar in. Then add as much flour slowly and stir in remainder. Divide dough, cover and chill for 3 hours. Grease cookie sheet, on "floured" surface roll dough out and cut up. 375* for 5 minutes. Let cool on cookie sheet before transferring to a wire rack.
Enjoy... We decorated them with raisins.
