A glimpse into my world down here...
Hello again ladies and gents and welcome to Blogmas day 4, I'm super proud/surprised at myself that I have even got this far because I am so bad at making my blog a priority.
Well as I promised in my Christmas bucket list on Saturday, today I am bringing you a vegan gingerbread recipe. I want to say now that when I say that this is a vegan recipe, I have taken the one that I have used for years and substituted in vegan ingredients. So instead of an egg I used an egg replacement powder which I picked up from a vegan market but I do know that Holland and Barrett stock it as well.
So to make my gingerbread you will need
- 450g plain flour (plus more for when you roll it out)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 2 tsp bicarbonate of soda
- 115g vegan spread
- 100g golden syrup
- 115g light muscovado sugar
- Egg replacement equivalent to 1 egg
- Icing for decorating
Preheat the oven to 160'C and prepare 3 large baking trays.
Sift the flour, ginger, cinnamon and bicarbonate of soda into a large bowl.
Place the spread, golden syrup and muscovado sugar into a saucepan over a low heat and stir until melted.
Pour the wet ingredients onto the dry ingredients and add the egg replacement.
Mix together to make a dough. The dough will be sticky to start with, but it will become firmer as it cools down.
On a lightly floured surface, roll out the dough to about 3mm thick and stamp out the gingerbread using your chosen shape. I went for a star but anything a little Christmassy will be appropriate. Don't forget to gather up all the odds and ends and roll them out again to get a few more.
Bake in the preheated oven for 15 minutes or until firm and lightly browned.
Remove from the oven and leave to cool before you decorate. I chose to use a store bought icing as I know that I can never get mine to the right consistency.
So there you have it my gingerbread recipe, remember if you use it I would love to see so include #Christmas2017BucketList.