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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Yes, LOTS of ginger in these. But I'm a fan. And it's good for you! from Vegan Food; More Than Tofu and Sprouts! by Tofu Mom (AKA Tofu-n-Sprouts) Ingredients:
1/2 cup sugar |
3 1/2 cups flour (i use 1/2 white) |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 teaspoons ginger powder |
2 tablespoons candied ginger, finely minced |
1 tablespoon gingerroot, finely shredded |
1/4 teaspoon cinnamon |
1/4 cup margarine |
2 tablespoons coconut oil |
2 cups pumpkin puree |
Directions:
1. In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and dry ginger and cinnamon).
2. Cut in margarine and coconut oil, adding a bit at a time until mixed. Add pumpkin and candied and fresh ginger and combine well.
3. On a lightly floured surface, knead dough a few times, pushing it into two circles, a few inches thick.
4. Cut each circle into 5 or so fat triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.(Not that it matters if they're even.).
5. Bake at 425 degrees for 12-15 minutes, or until done.
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