stamping the cookies
& then letting them rest is
how the designs stay
40 servings, 40 calories
1 c wheat chef, 1/4 c neat egg replacer, 2 pinches flor de sal, 1 T vanilla, 1/2 c elmhurst walnut barista maple milk, 1 T maple syrup, 2 c white whole wheat flour
roll out ball on silpat-covered stone with springerle rolling pin, slice & separate, rest uncovered room temperature 3.5 hours, 325 F, 20 minutes
haikuveg 