GLUTEN FREE GINGER COOKIES

ingredients

1,5 cup gluten free flour (or mix of rice flour, buckwheat flour and 1 tbsp soy flour)
1 tbsp minced flax seed
2 tbsp warm water
1/4 cup vegetable oil
1/4 cup brown sugar 
3 tbsp date molasses or maple sirup
1 tsp backing soda
1/2 tsp salt
1/2 tsp cinnamon, ginger powder, cloves, grated fresh ginger

directions

preheat the oven to 180 degrees C.
cover the flax seeds with cold water and leave for 5 minutes. in a mixing bowl combine oil, sugar, molasses and flax seeds. 
in a separate bowl mix the remaining dry ingredients - flour, backing soda, salt and spices. mix well. 
in a large mixing bowl combine the dry and wet ingredients and stir by hand until all the ingredients are blended into a moist ball of dough.
if needed add some extra oil or water.
form the cookies in hands or use a spoon to portion out regular cookie shapes. place them at least 2 cm apart from one another on backing sheet lined with backing paper. bake for about 15-20 minutes. allow the cookies to cool at least 15 minutes before serving. 

(cookies on the picture were topped with a mixed sweet candied orange peel - see my recipes!)

RHUBARB-GINGER JAM

ingredients

4 large rhubarb stalks
3 cm piece fresh gingerroot
zest of 1 lemon
1 cup raisins
1/2 cup water
sugar (optional)

directions

cut the rhubarb into thin pieces. place it together with finely grated ginger, washed raisins and lemon zest in the medium size pot and cover with water.
(optional) for a long-term storage add the sugar (1/2 cup).
bring to simmer and cook covered, stirring occasionally, for 40 min (until it gets thick). stir the mixture to break up the rhubarb. put into warm sterilized jars.