Hello! Sorry for my absence all week. It’s been a busy past five days! Turns out even post-course-work graduate school is kind of non-stop….
Last night, Mike and I went to the Occupy MN! rally in downtown Minneapolis. (Not sure what I’m talking about? Read more about the Occupy Wall Street movement and it’s national solidarity rallies, here). This is not the space for me to discuss all my affective and analytic responses to the movement, but I will say, without apology, that it was a really powerful evening that I was glad to be a part of. Standing in the crowd of chanting voices united against the abuses of capitalism brought me back to my early days of activism….It was nostalgic and beautiful, and I hope very much that this is the beginning of something truly transformative (and maybe revolutionary!).
In honor of a ton of working people gathering together to denounce economic injustice and related oppressions, I made cookies.
And because the Occupy MN group is planning on sticking around for a bit, I think I’ll share some of these with the protestors later this weekend. I think they’ll enjoy them, and I think you will too! So here’s the recipe already!
1 c spelt flour
1/2 c whole wheat flour
3/4 c oats
2 tsp baking soda
1 T cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
2 Ener-G Egg replacer eggs (3 tsp Ener-G powder + 4 T water, mixed)
1 c pumpkin puree
1 T coconut oil
1 tsp maple extract (or vanilla extract)
1 c coconut sugar (or any sugar substitute, but be mindful about liquid subs…not sure how the consistency will turn out, but let me know in the comments if you give it a shot!)
1/2 c vegan chocolate chips
1. Line cookie sheets. Preheat oven to 350 degrees.
2. Mix all your dry ingredients in a large bowl.
3. Mix all your wet ingredients in a smaller bowl.
4. Carefully add your wet to your dry, mixing gently. Fold in chocolate chips.
5. Spoon dough onto cookie sheets and bake for about 11 minutes.
Things to Note:
As you can see, these are not entirely gluten free, but spelt is known to be easier on the system for those of us who are not celiac, but just sensitive to gluten. I find it doesn’t bother me at all, and the 1/2 c whole wheat flour didn’t seem to mess with my tummy either.
I made it very low oil, but if you aren’t really bothered by higher amounts of fat, you could always try more coconut oil, or vegan margarine. If you use vegan margarine, cream that together with the sugar before mixing in with the rest of the wet ingredients.