Skulls and tombstones. Would you really expect anything else from a taphophile?
Thanks to my aunt and uncle, I now bake in true undead style with the Lilli Vanilli in ‘A Zombie Ate my Cupcake!’ book and cake decorating kit.
Undead Gingerbread Cookies
Modified from Isa Chandra Moskowitz and Terry Hope Romero, “Gingerbread Cut-Out Cookies,” Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats (Cambridge: Da Capo Press, 2009), 220-1.
1/3 cup teff flour
1/3 cup sorghum flour
2/3 cup brown rice flour
2/3 cup King Arthur Flour Ancient Grains flour blend
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1/3 cup oil (I used a scant 1/4 cup peanut oil from a jar of peanut butter and the rest sunflower oil)
3/4 cup Sucanat
1/4 cup molasses
1/4 cup non-dairy milk (I used unsweetened vanilla almond)
1/4 cup tapioca starch for rolling (or use your cheapest GF flour)
In a large bowl, whisk together the flours, leavening agents, and spices. In a blender, blitz the oil, sugar, molasses, and non-dairy milk until combined. Add the wet ingredients to the dry in three additions, stirring well between each addition (watch for dry spots). Flatten dough into a disk, wrap in plastic, and chill for 8 hours or overnight, or until your finger meets significant resistance when you poke it.
The scraps are ectoplasm.