It is Gingerbread House Day today, so of course the recipe for day 12 of my Sensitive Foodie Advent Calendar is gingerbread.
This recipe ticks most of the boxes when it comes to ‘free from’ baking. It’s dairy-free, egg-free and works brilliantly with gluten-free flour. It does have added sugar though in the form of coconut sugar. Whilst this is the least refined type, it still may not suit you if you are sugar-free. The raw gingerbread balls from day 7 may be better for you. I have tried baking that mix too with mixed results! It makes a gingery biscuit, just not gingerbread.
Texture is important with gingerbread. You want a crunch crack when you break it with a softer inside. That comes from the fat and sugar combo. When it comes to eating a whole-food plant-based diet, getting an unrefined fat source is challenging. That is why for this recipe there are three options stated.
If you are ok eating refined fats, then dairy-free spread like Pure work just fine. But if not, then a neutral nut butter like cashew is an excellent alternative. And if you are nut-free, then tahini (sesame seed paste) is your option. They all work well. The flavour is slightly different, but I think the cashew nut butter creates a lovely deep rich flavour. Unfortunately cashew nut butter is also quite expensive to buy, but with these three options you can find something that works for you.
A word of warning when making up the mix – be very careful with how much water you add. You want to create a soft dough. It can however go from too dry to a wet soggy mess that you can’t do anything with in a very short period of time.
So on Gingerbread House Day, why not use this recipe to create your own house at home? Or you could just cut out Christmas cookie shaped ones and enjoy them as they are, no building required. Do let me know how you get on.
- 250g whole-wheat or gluten free flour (with ½ teaspoon xanthum gum if none in mix)
- 1/2 teaspoon baking powder
- 2-3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Pinch of salt
- 70g butter alternative – dairy-free spread, cashew butter, tahini etc
- 100g coconut sugar
- 80-100ml hot water
- 2 tablespoons maple syrup
Pre-heat the oven to 180ºC. Grab 2 baking trays and cover with greaseproof paper.
Place the flour, baking powder, spices and salt in a bowl and mix together well to combine. In another bowl, beat the butter alternative and 50g of coconut sugar and the maple syrup together until it’s well combined and creamy. Place the remaining coconut sugar in another bowl and pour in 80ml hot water. Stir together then pour into the ‘butter’ mixture. Stir well to combine.
Add the flour and mix in with a metal spoon. The mix should come together to form a soft dough. If it’s too wet, add a little more flour, if it’s too dry add some extra water. Don’t make too soft or it’s difficult to roll and cut.
Cut the dough in half. Cover the worktop well with flour and roll out one section to 1/2 cm thick. Cut out the shape you require with cutters or template and transfer to the prepared baking trays. Repeat with the second half of the dough. Place the trays the oven and bake for 10 minutes. Remove and leave to cool on a rack. Decorate as desired, or just eat plain as they are.