In celebration of National Vegan Baking Day, Sisi Kong with Down to Earth shows Trini & Tony how to make Lemon Coconut Sugar Cookies.
As Kong explains, there are lots of ways to veganize baking and get around ingredients like eggs and dairy.
“These cookies are super simple and all you need is a bowl and whisk to get started,” she says.
After whisking together the gluten-free flour, baking powder, and salt, she combines the lemon zest and coconut sugar in another small bowl.
“Coconut sugar is unrefined, and contains a fiber called inulin, which slows glucose absorption, hence giving it a lower glycemic index than regular table sugar,” says Kong.
After that, she stirs in the coconut oil and fresh lemon juice into the lemon zest-sugar mixture – then throws in a flax egg.
“It’s our egg substitute, made with flaxmeal and water,” says Kong.
She then adds in the dry ingredients, folding together until a dough forms.
The final step – Bake in a preheated oven at 350F and voila!
For the full recipe, go to http://www.downtoearth.org.