Wednesday, January 14, 2009

Molasses Cookie Balls & Pumpkin Scones

Yesterday I made Pumpkin Scones and Mounds candy bars. My cousin, a professional cook, has been messing around with sugar-free recipes lately. On New Year's Eve she made me the Molasses Cookie Balls. They were really good. They resemble my World's Best Gingersnaps because of the molasses and spices, but they are different enough due to the brown rice flour and high quantity of ground ginger. The brown rice flour really helped sweeten everything, and gives the final product a nice, chewy texture. She also invented the Pumpkin Scone recipe, below. Think dinner, not dessert. The cornmeal adds a nice crunchy texture to this otherwise chewy scone. They are not very sweet which makes them go really well with a meal. Think honey-butter on top....

Molasses Cookie Balls

3/4 C. butter, room temperature
2 C. date sugar
2 eggs
1/2 C. molasses
2 tsp. lemon juice
Then, mix in a separate bowl:
3 3/4 C. brown rice flour
1 1/2 tsp. baking soda
2 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves

Then, mix well with wet ingredients. Roll into tablespoon-sized balls. Bake at 325 for 12 minutes. The cookie keeps its ball shape and is fun to eat. Enjoy!

Pumpkin Scones
¾ C. brown rice flour
¾ C. whole spelt flour
½ C. cornmeal
2 tsp. baking powder
pinch of salt
mix separately:
¾ C. canned pumpkin
¾ C. almond or rice milk
¼ C. coconut oil
¼ C. maple syrup

Combine wet and dry ingredients but don’t over mix. Fold in raisins or dried cranberries or cherries. (It's nearly impossible to find dried cherries or dried cranberries without added sugar. If you live in PDX, go to People's Food Co-op for both.) By hand, form into little triangles and place onto greased cookie sheet. Sprinkle with date sugar. Bake at 450° for 12-15 minutes.

Thanks to my cousin, Chris, for two great recipes!

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