Cafe de la Fourmi has always been a quirky, seasonal cafe/bakery.
Catering to a small but loyal local following, It has traditionally been shut
up tight well before the last leaves have fallen.
It has been great to have some input from some experienced and creative bakers this
winter. Here is our most recent (no buttah) variation on a King Arthur Flour website gingerbread recipe.
Despite my home made cookie cutters and rudimentary piping skills, these gingerbread cookies came out good enough to make again.
The 28 grams of very roasted pumpkin seeds lent no particular flavor. The (not buttah) coconut oil/buttermilk actually worked well both flavor and dough consistency wise.
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