My daughter created a delicious GF Vegan Pumpkin Cookie Recipe this weekend. The cookies are soft and chewy and didn’t dry-out even though they were left out over night on the counter. I thought I would share this delicious recipe for those of you whom might suffer with numerous food allergies like we do in our home.
2 1/1 cups Chick Pea Flour
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Cinnamon
1/2 tsp Salt
1 1/2 cups Brown Sugar
1/2 cup Vegan Butter (softened)
1 cup Pumpkin Puree (we used a can from the store)
1 tbs Psyllium husk + 3 tbs water (mixed together prior to adding to recipe)
1 tsp Vanilla Extract or Maple Syrup
Combine the flour, baking soda, cinnamon, baking powder and salt in a bowl. Then in a larger bowl beat or mix the brown sugar and vegan butter in a bowl until well blended. Next add in the pumpkin, psyllium husk/water and vanilla extract until smooth. Finally add the flour mix in slowly to the mixture and beat until combined well. Then spoon on the mixture to the baking sheets.
Preheat oven to 350F. Grease the baking sheet or line with parchment paper.
Bake for 15 to 18 minutes. Then cool on a baking sheet if possible.
We are happy to announce the launch today of our New Life Beads on the feast of the Holy Rosary and in the month of October when we remember those who have experienced a miscarriage or still born. These special beads are in honour of the gift of life. A portion of each sale will go towards supporting Pro-Life work.
These beads are especially close to our hearts as we lost of beautiful baby Joy Faustina before birth and know it was the prayers and support of our community and family that helped us get through that very difficult time with joy, hope and peace.
Life is the most precious gift and we recognize the importance of celebrating it from the moment of conception till death.
We hope these Life Beads will inspire and encourage others to do good works, acts of love, sacrifice and extra prayers in the name of our Lord.