Vegan Pistacio Coconut Cookies

Preheat oven to 350.

Ingredients

1 c whole spelt flour
1c white rice flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cardamom
1/2 c canola oil
3/4 c maple syrup
3 tsp vanilla extract
1 tsp ACV
2/3 c dried, shredded unsweetened coconut
1 c pistacio nuts, chopped

Instructions

Combine flours, baking powder and baking soda, salt, and cardamom. In a separate bowl whisk the oil, syrup, vanilla, and vinegar. Stir in the coconut.

Pour the wet ingredients into the dry, combine, then fold in the pistacios. Drop tablespoonfuls onto oiled cookie sheets, 1.5 inches apart. Place one sheet on the middle rack and bake for about 15 minutes. Move to a rack immediately to cool.

Makes about 45 cookies.

From Laura Matthias' ExtraVeganza cook book.

Balti Tamari Marinade

Ingredients

2 Tbsp tamari
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp Penzey's Balti seasoning

Whisk together. This is more than enough to marinate a block of super firm tofu.

Za'atar Tamari Marinade

Ingredients

1 Tbsp tamari
3 Tbsp olive oil
1.5 Tbsp red wine vinegar
3 Tbsp za'atar seasoning

Whisk together. I used this on summer squash cooked on the grill pan.