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!)

POLISH APPLE PANCAKES (GLUTEN FREE)

ingredients

250 g buckwheat flour
4 medium apples
(peeled and thinly sliced)
water
1 tbsp vegetable oil
1 tsp backing soda
1 tbsp unsweetened coconut
(shredded)
1/2 tsp salt
vanilla extract
cinnamon
canola oil for frying

directions

in a bowl combine flour, salt and backing soda. add oil and water (around 1.5 cup) to dry ingredients and stir until smooth and creamy. add apples and blend it with a hand blender for a few seconds (so that it remains crunchy).
heat a lightly oiled skillet over medium-high heat.
use a large spoon to scoop the batter onto the hot pan. fry each side until golden brown.
sprinkle with cinnamon and serve with vegan cream if desired. 

FARINATA

/LIGURIAN CHICKPEA FLATBREAD/ 

ingredients

250 g chickpea flour
750 ml water
80 ml olive oil
1 tsp salt
fresh rosemary (optional)

directions

put chickpea flour into a bowl and slowly add the water, whisking to keep lumps from forming. cover the bowl and let it sit for at least 4 h in a warm place.
preheat the oven to 220 degrees C. remove the foam from the surface of the batter and mix in half of the oil, rosemary and salt.
oil a large pizza pan or cast iron skillet with other half of oil and then pour the batter into the pan. bake for 40 min or until it has firmed up and become golden.
cut into wedges and serve hot.