Friday, June 20, 2008
Liz Lovely Lives Up to Its Name
This week, the generous Andy of Liz Lovely sent me samples of two of their cookies (the photo above is from their site). My intention was to wait to sample them until my allergies had passed, since I read a few months ago that the consumption of wheat and sugar exacerbates the severity of the allergies while they're active. However, this has been an exhausting week and I thought it would be nice to eat a cookie. Hey, at least I'm honest.
The cookie I ate was a Ginger Snapdragon. It's the first Liz Lovely cookie I've ever tried. Here's the ingredients list (from their site): "Unbleached Wheat Flour*, Evaporated Cane Juice*, Palm Fruit Oil*, Unsulphered Molasses*†, Vermont Well Water, Ginger*, Raw Sugar*, Baking Soda, Spices*, Vanilla Extract*, Sea Salt. * Certified Organic †Fair Trade Certified."
Have I mentioned that I absolutely love crystallized/uncrystallized/candied ginger? Ginger as a sweet is basically my favorite "candy." I know, I know, I'm weird because I'd rather have (un)crystallized ginger than chocolate. Believe me, I've been accused of worse. I promise you that this little piece of information about me is relevant to the cookie.
The description of the Ginger Snapdragon from Liz Lovely's site says: "Intense organic spices, sweet and sharp organic candied ginger, and a deep undertone of blackstrap molasses all working together." In other words, this cookie was simply made for me! The ginger is the star here. I found myself licking gingery sugar off my fingers and hunting for any crumbs that fell while I was eating. What's even better is that this spicy, flavorful Liz Lovely cookie was hands-down the softest non-homemade cookie I've ever had. Not only was the Ginger Snapdragon soft, but it also lacked that incredibly dense quality that a lot of store-bought vegan cookies have (I won't name names, but I'm sure you know which brand(s) I mean). This is a cookie that anyone, omni or vegan, would love. See? I told you Liz Lovely lives up to its name!