GF Ginger Brownies and Glutenous Ginger Crisps

WARNING: There is no chocolate in this recipe. These are quite tasty, but if you're seeking a real brownie you'll have to head elsewhere.

Ingredients:
1 1/3 c rice flour
1/3 c potato flour
1/3 c tapioca flour
1 t baking soda
1/4 t salt
2 1/2 t ground ginger
1/2 t ground cinnamon
1/2 t ground cloves
1/2 c oil
1/4 c black strap molasses
1/4 c almond milk
1 c brown sugar
1 t vanilla

1. Heat oven to 350.
2. Combine flours, salt, soda and spices in a medium bowl and set aside.
3. Combine the remaining ingredients in a large bowl and stir to combine completely.
4. Add dry ingredients and stir to combine.
5. Pour into a 9x9 greased baking pan and bake for 30-40 minutes, testing for done-ness about the edges.
Yield: 9 or 16 servings, depending on your needs.

For the Glutenous Cookie version:
Substitute 2 c wheat flour for rice/potato/tapioca flours.
Step 5: Roll balls of dough in sugar and place on a parchment lined baking sheet. Note the dough will be very soft, but do not be tempted to add any more flour. You'll be just fine! The cookies will double in size. I yielded 26 and a couple of mine grew together. Don't worry, I ate the bad ones :) *Thanks to Vegan with a Vengeance by Isa Chandra Moskowitz for the original recipe.