Thursday, 1 December 2016

Vegan gingerbread men



These little guys were born totally by accident. Hence the slightly random ingredients. I was going to make ginger molasses cookies, but then I realised I didn't have molasses, so I subbed in date syrup, used up the dregs of various flours, added a bunch of spices, and suddenly I was rolling and cutting out gingerbread men. Then I tried them, and it was like Christmas really had come early. Vegan. Refined sugar free. You're welcome.



Ingredients (makes 30)
1 tbsp ground flaxseed + 3 tbsp water
170g buckwheat flour
340g spelt flour
255g plain flour
3 tsp cinnamon
1/2 tsp ground cloves
1 tsp nutmeg
1 tsp ground ginger
1 tsp baking soda
1/2 tsp pink salt

60ml coconut oil
115g date syrup
150g coconut sugar

Start by making your flaxseed egg – mix the flaxseed with the water and leave to sit for 10 minutes. Mix the flours, and all the spices and salt, so that everything is combined. Beat the flax egg with the melted coconut oil, date syrup and coconut sugar. If the mixture gets too hard, put it in the microwave for a few seconds. Add your dry ingredients to the mixture in two halves and mix until there is no flour visible. Roll out on a floury work surface to your desired thickness. I went for about half a cm, but you can make them thicker, just adjust the baking time accordingly. Bake for 10-12 minutes at 170c on a lined baking tray. Once they're done, take them out of the oven and leave to cool slightly and set for 5 minutes before carefully transferring to a wire rack to cool. 




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