Vegan Yakgwa for Mother's Day

Okay, it isn't exactly yakgwa for a few reasons - it isn't fried, and it isn't Chuseok. But it's the spirit that counts and you can fry it if you like. I would have, but it doesn't seem like a good Mother's Day present to add on the pounds of everyone in the house. It's still delicious and the same basic preparation up until the baking process either way.

(Vegan Yakgwa Ingredients)

• 4 tbl Agave Nectar (I used Light, but Amber would work)
• 1 and 1/2 cups Whole Wheat Flour
• 1/2 tsp Iodized Salt
• 1 Flax Egg (or your choice of Egg-Replacer)
• 1 and 1/2 tsp Rapid-Rise Yeast
• 1/2 tbl Coconut Oil

(Yakgwa Syrup Ingredients)

• 1 tsp of Mirin
• 1/4 cup of Agave Nectar
• 1/4 cup of Agave Nectar
• 3 tbl of Sugar
• A small amount of Sesame Oil and Grated Ginger

( Directions)

• Combine the ingredients together and roll out the dough with a rolling pin.
• Preheat the oven to 350 degrees and cut them into your preferred shape.
• Put the finished pieces onto a greased baking pan and let them rise for about 20 minutes. While they are rising, spread a bit of agave nectar over them and put a dot of sugar in the middle.
• Once they are all sugar-glazed, sprinkle some cinnamon onto them and then make a swirl with a butter knife.
• Place them into the oven to cook for about 10-15 minutes or until they seem ready to you (poke a hole in one if unsure).
• Coat them in the syrup and eat them while they're hot or luke-warm.
• Enjoy!