In our previous episode, our hero was left holding a can of beans. What, our parsimonious person wonders, will I do with these chickpeas? In my previous post I used aquafaba, the juice from canned garbanzo beans, in a manner learned from All Things Considered. I was wondering what to do with the beans themselves, when it occurred to me: Gluten Free Gingerbread! We have a holiday family gathering to which I usually bring cookies. But several members on my wife’s side of the family have medically diagnosed Celiac issues; they must stay gluten free. And then there is that one thin Vegan that seems to be in every family nowadays. I aim to please.
So I did some Googling, and found hints of what I wanted to do, but not one recipe for ginger cookies using canned chickpeas. So I decided to invent one by mixing a few found recipes with the knowledge I gained from my mother and Harold McGee. Plus some experience with a food processor.
But American “Gingerbread” is actually more like the base layer of German “Pfefferkuchen” in that the flavors of cloves, molasses, nutmeg, and cinnamon mostly hide the ginger note. I like the taste of ginger; I like to feel the burn.
So here is my apparently weird, but rated successful even by non-vegan, non-gluten-free friends, recipe:
- One can Garbanzos, drained, rinsed, set in a colander.
- 1/2 c rolled oats (you can use quick oats, or gluten free oat flour)
- 1 Tbsp ginger powder
- 1 tsp baking powder (or 1 tsp baking soda plus 1 tsp cider vinegar)
- 1/2 tsp cinnamon (optional, I think it boosts the flavor)
- 3/4 c brown sugar
- 3 Tbsp melted coconut oil
- 1/4 c minced candied ginger
- Put the oats and powders in a food processor with a sharp blade. Mill till powdered and mixed. Meanwhile, preheat oven to 350ºF
- Dump in garbanzos, sugar, oil. Mill till dough. You will need to scrape it down a few times. If using vinegar, add it about halfway through this step.
- Fold in the ginger candy. I used a separate bowl for this to avoid chopping it any finer.
- Spoon and press, or roll and cut. I used a fork to press and raise crispy ridges on this first try. Next time the plan is to roll it to 1/4″ and cut holiday shapes.
- Bake at 350ºF for 30 min for crispy cookies. Try 20 minutes if you want soft centers. INRS