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Before you jump to Vegan Gingerbread Cookies-delicious & guilt-free recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
You already realize that, to achieve true health, your diet needs to be sensible and wholesome and you need to get a good amount of exercise. Unfortunately, we do not always have the time or the energy that this type of lifestyle demands. Working out at the gym isn’t something people decide to do when they get off from work. A juicy, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). The good news is that making healthy decisions doesn’t have to be a chore. If you are persistent you’ll get all of the activity and healthy food you need. Here are some simple ways to get healthy.
Drink water, not other drinks. Having a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your lone source of hydration, however, is dumb. When you decide on water over other beverages you are helping your body stay very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Productive weight loss efforts often depend exclusively on water consumption.
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We hope you got benefit from reading it, now let’s go back to vegan gingerbread cookies-delicious & guilt-free recipe. To make vegan gingerbread cookies-delicious & guilt-free you only need 8 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Vegan Gingerbread Cookies-delicious & guilt-free:
- Take 2 cups buckwheat flour (kuttu ka atta)
- Prepare 1 cup powdered brown sugar (Demerara sugar)
- Prepare 1/2 cup almond butter or sunflower oil
- Prepare 1/2 tsp baking soda
- You need 1 pinch salt
- Use 1 cup soya milk (or lesser)
- Get 1/2 tbsp gluten free ginger powder
- You need 1/2 tbsp cinnamon powder
Instructions to make Vegan Gingerbread Cookies-delicious & guilt-free:
- In a large mixing bowl take sifted buckwheat flour.
- Add the brown sugar to it.
- Add the ginger powder, baking soda, pinch salt & cinnamon powder
- Add the soya milk mixed with sunflower oil to this bowl. Mix thoroughly. (If almond butter is available it will taste better if not oil will do the work)
- Adjust the consistency with more or lesser milk than what is mentioned in ingredients, to form a nice cookie dough. Put this in the fridge for 5 mins. Not longer as it gets difficult to scoop out.
- Preheat oven to 180 deg Celsius. At the same time line a baking tray with butter paper applying some oil on top of it. Spread evenly.
- Once out of the fridge, place scoops of the cookie dough on the baking tray leaving enough gap between the cookies. Put that into the preheated oven & bake at 180 degrees Celsius for 25 mins.
- Once out of the oven pass a small toothpick in the centre. If it comes out clean means cookies are done. If not then bake again for 5 more mins. Finally allow them to cool on a rack before serving with warm soya milk.
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