Great Mexican Food Cooking

In a large bowl, mix olive oil, sugar, brown sugar and molasses. Add the ginger, cinnamon and clove. Then add the flour and the rising agent. If it looks too loose or oily, add a little more flour until it doesn’t. If you add too much flour and it becomes to dry to hold together, add a little water. It should not stick to your hands taste and style of mexican food.

Take about a tablespoon and a half of dough in your hands and form it into a ball. Roll the ball around in the raw sugar and place on an ungreased, non-stick cookie sheet. They will spread out, so only place about 12 balls per average sized cookie sheet. About ¾ of the way through baking, the tops start to crack.

Bake for about 15 minutes.
Be a little careful as you remove them from the sheet to a cooling rack. They do not hold together really well until they have cooled. It will make at least 2 dozen, maybe more.
I have been told by countless people that these are the best ginger cookies they have ever eaten.

Another treat I dearly love are pancakes. I would eat them for breakfast, lunch and dinner if I could. Actually, I have, but not all on the same day.

The trick with pancakes is to get them to hold together well. Also, to make them “gluey” enough to hold the gas produced by the rising agent so that they are nice and fluffy. Spelt and oat flours do not have nearly as much gluten as does wheat flour. The potato starch mentioned in the following recipe acts as a conditioner for the batter and the flax seed meal acts as the “glue”.