It only seems like a few weeks since I wrote my last pancake post for Shrove Tuesday, and yet here we are again. How time flies!
Last years post shared my top tips for achieving perfect plant-based pancakes – click here to check it out. This year I thought I’d give you something a little different, inspired by my time in India. They’re dairy-free, egg-free and gluten-free plus wonderfully tasty – suitable for everyone! Continue reading “Spicy Indian pancakes”
One of the main themes threading through my courses and workshop is the importance of eating a rainbow every day – a fresh produce based one not a skittles one (as on that rather surreal advert)! People are sometimes surprised when I include brown on the rainbow, but in the world of powerful, colourful phytonutrients, brown is good, especially when it comes in the form of chocolate.
Before you jump for joy, that’s not all types of chocolate, sorry! For the more chocolate, or cacao, is refined and processed, the more it loses its magical properties and can end up as harmer not healer. Raw, unrefined cacao powder is packed with a group of helpful phytonutrients called polyphenols. There’s been a lot of research recently about this group as they appear in many of our favourite ‘treats’ like coffee and red wine, and supplement companies are researching the best ways to capture their magic and put it in pill form. I still believe the best way of getting them is through eating a wide range of wonderful, fresh plants (but then I would!).
It’s the flavanols in cacao which are particularly good, working together as a team. It appears they have some anti-inflammatory effects, soothing the body which can only be good in our hectic, stressful lives. Flavanols also improve blood flow, are good for heart health and possibly for brain health too, for better blood flow in the brain means more oxygen and nutrients get delivered and harmful by-products whisked away more rapidly before they can get up to mischief.
Heat reduces the beneficial flavanol content by up to 60%; cocoa powder is heated and refined as are most chocolate products. Adding sugar, refined fats and dairy products changes it again, each step making it less helpful. But it also tends to make it more palatable, and a sugar/fat combo hits our pleasure centres, which is why a chocolate bar tastes so good!
Raw cacao powder can be quite bitter; these chocolate brownies solves that problem by mixing it with dates and nuts, making it super rich and delicious instead. And because there’s no baking involved, the cacao keeps its nutritional properties, and gains a few more along the way from the other ingredients. I love it when cake is a health food!
A word of warning – these chocolate brownies are not cheap to make nor low in calories, but because they are so dense and packed with fibre, they’re incredibly filling and you can only manage a small amount at a time. They also freeze well, so you can make a batch and pop some away for another day. If you don’t have any cacao nibs, feel free to leave them out. They add texture and a little extra chocolatiness, but are not essential.
So if you feel like indulging in some chocolate loveliness, why not give these a go? Your body and your tastebuds will be delighted! And don’t forget to let me know how you get on.
Raw chocolate brownies
- 300 grams dates soaked in warm water for 10 minutes
- 110 grams hazelnuts
- 140 grams almonds
- 60 grams cacao powder
- 2 tablespoons cacao nibs
- pinch salt
For the topping:
- 30 grams cacao powder
- 1 teaspoon vanilla essence
- 4 tablespoons maple syrup
- handful chopped nuts, desiccated coconut or freeze-dried raspberries
- 1 tablespoon cacao nibs optional
- Drain the dates but keep the soaking water. Line a small square baking tin with non-stick baking paper.
- Place the nuts into a food processor and blitz them to a course powder. Tip out into a bowl then add the soaked dates to the processor and blend them to a thick paste. Return the nuts to the processor along with the cacao powder and salt. Blend until the mix comes together into a ball – you may need to add a little of the date soaking water if it’s too dry. Remove the dough from the processor bowl and mix the cacao nibs into the dough by hand.
- Press the mix into the base of the prepared baking tin – you may not cover the whole base, so work from one side and fill as much of it as you want, depending on how deep you want your brownies to be. Pop the tin the fridge whilst you make the topping.
- Mix the cacao powder, vanilla essence and maple syrup together in a bowl to form a thick paste. Check the flavour and add extra cacao or syrup if needed. Grab the brownie tin from the fridge, pour the mix over the top and spread it out equally to cover. Sprinkle chopped nuts, desiccated coconut, freeze-dried raspberries or cacao nibs over the top to decorate, then return the tray to the fridge to set for two hours.
- To serve, remove the tray from the fridge, lift out the brownies by the baking paper and cut into 12 equal squares. Keep in an airtight container in the fridge.
I was invited to dinner at a friends house recently, and was asked to bring dessert, something I am always happy to do! As I’m out in Portugal at the moment, I don’t have all my usual kitchen gadgets with me though, so couldn’t go down the raw dessert route, my usual dinner party option.
Thinking about it for a while, I remembered a recipe I posted a few years ago (5 1/2 years to be exact!) called “Simply delicious apple caramel slice‘. As I hadn’t made it for a while, I had to look it up and was somewhat surprised by the ingredients list. It may have been delicious, but I couldn’t count it as whole-food or healthy; it was definitely time to update it.
One of the differences now is that if I want something containing caramel, I use dates as the key ingredient rather than refined sugar and dairy-free spread. Of course it still contains a high sugar content, but it’s unrefined and is still packed with healthy fibre, good for blood sugar control and gut health. Dates also have some magnesium, vitamin B6 and potassium hidden inside as well as a collection of phytonutrients called polyphenols that can help reduce inflammation in the body. As they are super sweet, they really do make a great sugar replacement.
The other key ingredient in the original recipe that needed updating was the fat used. Since starting the Overcoming MS programme, I’ve excluded dairy-free spreads from my diet. Dietary fats are a key issue for people with MS as well as other chronic health problems. Dairy-free spreads are made with vegetable oils, but they go through a complex processing that alters the structure of the oils; this makes them solid rather than liquid. In this unnatural form, they can create more inflammation in the body , amongst other things as it tries to work out whether its friend or foe.
So for baking things like cookies and crumbles, I tend to use alternatives like nut butter. It is more expensive, so I use less of it, plus it gives a deeper, richer flavour. And because it’s just ground nuts, it includes the fibre and more of the nutrients. Mind you, it does also include a high fat content too, so a large slice is of this dessert not going to help if you’re trying to lose weight. Having said that, because of the high fibre content from the nuts, oats, dates and flour, this dessert is REALLY filling, so it’s difficult to eat too much in one go anyway.
Of course, you can stick with dairy-free butter if you so choose – I’ve cut the amount required from the original recipe, so it will still make it slightly healthier, just not quite as high on the whole-food rating scale!
If you want to see the original recipe, click here to check it out. Otherwise, why not have a go at this updated version. You may notice I have a new way of displaying recipes to make it more user friendly. You can also print it out now too to save sticky fingers on your iPad! I hope this is helpful – do let me know how you get on.
Nutty caramel apple slice
For the caramel
- 280 grams dates
- 2 teaspoons vanilla essence
- 250 mls almond or oat milk
- 1/4 teaspoon salt
For the base
- 270 grams wholemeal or gluten free flour
- 1 1/2 teaspoons baking powder
- 100 grams coconut sugar
- 150 grams oats
- pinch salt
- 170 grams almond butter dairy free butter choice
- 5-7 tablespoons reserved date water
For the filling
- 3 medium apples
- 50 grams walnuts
- To make the caramel: soak the dates in hot water for 10 minutes to let them soften, then drain, reserving the soaking liquid.
- Place the drained dates in a food processor bowl or blender jar. Add the vanilla essence, dairy free milk and salt and blend until smooth. NB: if you want salted caramel, add a little more salt at this stage.
To make the base:
- Pre-heat the oven to 170ºC. Line a 33x22cm baking tin or dish with grease-proof paper.
- Place the flour, baking powder, coconut sugar, oats and salt in a large bowl and mix together well with a spoon. Add the almond or butter alternative of choice and rub in with your finger tips to make a sticky breadcrumb-like mixture. Add 5 tablespoons of the reserved date water and bring together into a soft dough. If the mix is too dry, add a little more date water with care – you don’t want it too wet.
- Cut off 1/3 of the dough and put to one side. Press the remaining dough into the base of the prepared dish or tin, spreading it out as evenly as possible. Pop in the oven to bake for 10 minutes
To prepare the filling and finish off:
- Wash the apples, cut into quarter then cut into thin slices. Slice the walnuts. When the base is ready, remove from the oven and spoon 1/3 of the caramel over the top, spreading it out to cover. Arrange the apple slices on top, layering them to get a good covering, then scatter on the walnuts. Pour the remaining caramel over the top and spread out then finally drop pieces of the remain dough on top, roughly covering the apple and caramel filling.
- Place back in the oven and bake for 30 minutes or until the top is lightly browned and the apples soft when pricked with a knife. Remove from the oven, leave to settle for 5 minutes then serve. Goes well with cinnamon ice cream or dairy-free cream.
Back on day 1 of my Sensitive Foodie Advent Calendar, I brought you my version of a whole-food, low added sugar Christmas cake. Mine has been hidden away, a little extra brandy added every week to make it extra moist and boozy. Now it’s time for the next stage. So for day 22, I bring you my version of marzipan – a low sugar, egg-free almond paste.
There’s not getting away from the fact that this a very different to marzipan you buy in the shops. It’s not smooth, delicate or yellow! It is however super tasty and easy to make. It is rather soft though, and not so easy to roll out. But if you’re happy using your hands instead of a rolling pin, it’s super simple to use as it’s pliable and really forgiving. As the dough is so soft, it’s a good idea to make a few days before you plan to ice the cake to give it a little time to dry out.
Before I go on, I feel it’s important to discuss the elephant in the room – how to ice a Christmas cake using whole-food ingredients. After all, icing is pure sugar, and icing sugar at that, the most refined you can get. To be honest, I have no alternative to offer. A Christmas cake should be white – it’s snow after all. There are recipes for brown sugar icing, but I feel it makes a cake look more like dirty slush rather than fresh virgin snow! Sometimes on special occasions, you have to make a compromise.
So I use ready-roll icing, add it to the cake to make it look lovely. Then when presented with a slice, I decide if I want to eat it or not. Since eating a whole-food plant-based diet my taste-buds have changed so much that icing really is too sweet for me now and I tend to peel it off and just enjoy the rest of the cake. Maybe one day I’ll find a good alternative, but for now, that’s the best I can come up with!
Right, now that’s been dealt with, back to the marzipan. Recipes usually call for a large amount of sugar, but I feel that ground almonds have a natural sweetness of their own, so have only added a small amount of coconut sugar. To replace the eggs, I have used ground flaxseed. As well as working as a binding agent, this adds a little extra plant-based omega 3 fatty acids, an extra healthy bonus hidden away.
Once you have made the dough, the natural oils will start coming out; this is what makes it difficult to roll out. So just grab chunks of the marzipan, flatten it in your hands then stick to the cake, pressing it into place. Once you’ve covered it completely, smooth the joins to make it look seamless and all will be well.
One last thing, I used a little warm marmalade to help keep the marzipan stuck to the sides of the cake, a preventative measure rather than an absolute necessity. I figure it’s best to stick it in place now rather then risk it sliding off when it’s dried.
The amounts in the recipe is enough for a thin coating for a 20cm round cake as per the recipe here. If you give this a try, don’t forget to let me know how you get on.
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 150g ground almonds
- 50g coconut sugar
- 1/2 teaspoon almond essence
- 2 tablespoons orange marmalade (optional)
Mix the ground flaxseed and water together in a small bowl and put to one side. In a large bowl, add the ground almonds and coconut sugar and mix together. Pour in the flaxseed mix and almond essence and bring together, first with a spoon and then your hands to form a soft, kneadable dough. Leave to settle for 10 minutes.
Cut the dough in half. Use one half to cover the top; break in half, flatten one half in the palm of your hand then place over the top of the cake. Spread it out with your hands, pinching together any breaks and patching where needed. Repeat to cover the remainder of the top.
Whilst you are covering the top, gently heat the marmalade so it’s easily spreadable. Use a pastry brush to spread it over the side of the cake. Break the remaining half of marzipan into small balls. Flatten each one in the palm of your hand into rough rectangles and apply to the side of the cake. Pinch any joins together and patch where necessary. Finally, smooth the top edges to make it seamless.
Transfer to a serving plate, cover loosely with foil and leave in a cool place to dry for 2 days if possible before icing.
As well as fine food, Christmas is a time for a little alcoholic indulgence too – some more than others! Whether it’s the office party, a friends gathering or the main meal itself, there’s usually a glass or two on offer. But when you’re following a plant-based diet, or have restrictions due to allergies or intolerances, it can create another whole dilemma, as there can be many hidden ingredients in your drink of choice.
So for day 19 of my Sensitive Foodie Advent Calendar, lets have a look at booze!
One of the reasons I started my journey to wellness was to make sure I could drink wine again. That may seem a little shallow, but discovering I had an intolerance to yeast meant that wine was off the menu. And that was very disappointing, but equally a great incentive to make positive changes. It wasn’t that I couldn’t live without wine, it’s just a very social and enjoyable thing. But one of the things I learnt about wine really surprised me – the agents used for fining, or in layman’s terms getting all the gunky fermented leftovers out.
This old blog post explains more, but basically ingredients like milk protein, egg white and isinglass (fish bladders!) are used to filter out the gunk. This means that elements of these are left behind (although some wine makers deny this), creating potential problems for anyone with a intolerance to dairy, egg or fish, or who has chosen to follow a vegan diet. Legislation has meant that labelling is supposed to clearly state what may be lurking in the wine, but this is not as good as it’s supposed to be.
And even if you find one make that seems to be ok, that might only apply for one year’s batch, not another. I realised this whilst browsing the wine in a local supermarket. A particular white wine labelled vegetarian on the shelf, but when I examined the bottle label it contain shellfish. Looking more closely, there were 2016 and 2017 batches next to each other on the shelf. One was with shellfish, the other without. It would have been very easy to pick the wrong one when the shelf label clearly said vegetarian.
Supermarket own brand wines are generally clearly labelled, which is great. The other sure way to ensure no animal product has been near your wine is to choose those clearly labelled vegan. This can be tricky when you’re actually in the supermarket, so do some research before hand on their website. Wine store like Majestic Wine have some useful information about their vegan wines and I’ve found independent wine shops are generally very helpful. Barnivore is still a great resource for getting the right wine and beer (as you can have the same issue here). If you’re looking for some recommendations, here’s two useful articles that might help – 20 best vegan wines and 10 vegan beers.
What about the expensive stuff, champagne? Although the double fermentation process removes the problem for people with yeast sensitivities, animal products may still be used for fining. But there are well-known brands that are safe to purchase. Check out this great article on champagne, and prepare your credit card for a battering!
Sometimes it’s not the fining that’s the problem, but sulfites. These are produced as a natural by-product of fermentation, so it’s impossible to have completely sulphite-free wine. But extra is often added as a preservative, creating problems for those with a sulphite or nitrite intolerance. If it’s an allergy then wine is just a no-go area. If a small amount is ok, look for low-sulphite options. Some organic wines fit this bill. Have a look on supermarket websites or Majestic Wine again for options. But remember that sulphites act as a preservative, so will need drinking more quickly. Not often a problem at this time of year!
As for other drinks, most clear spirits are free from animal additives, although I did come across a special Christmas gin infused with wafts of roast turkey! Needless to say, we didn’t buy it. Creamy liquors are not an option though for anyone avoiding dairy products. Good news for Baileys lovers though, as their Bailey’s Almonde is now available in the UK, although it carries a hefty price tag. I will be making my own version again this year – check out this recipe to see how. It may not taste like exactly like the original, but it’s pretty close and delicious.
Whatever your tipple choice this Christmas, please do remember to drink responsibly, particularly if you have a health problem or are taking medication and never if you are the designated driver. The older I get, the less I can tolerate, so it’s important to drink quality rather than quantity!
What’s your favourite tipple? Do let me know, especially if I haven’t mentioned it here.
It’s day 18 of my Sensitive Foodie Advent Calendar – only a week until Christmas! It’s also my son’s birthday, so I will be whipping a chocolate birthday cake for him – all plant-based of course.
Back on day 6, I shared my recipe for mincemeat. Full of unrefined sugars and no added fats, it still tastes, and works, like traditional mincemeat, just slightly healthier.
But of course, mincemeat by itself is no good. It can be used in various recipes, but the key one for this time of year just has to be mince pies. The challenge is what pastry to use?
If you are not managing a health problem, then it is easy – buy ready-made pastry! Brands like Just-rol are dairy-free, using various vegetable fats instead of butter (just make sure you don’t buy an all-butter pastry by mistake!). There are gluten-free alternatives available now too, including one by Just-rol which is also vegan. But they do use palm oil, so if you are trying to avoid that then this might not be the option for you.
You can make pastry at home using Trex, a vegetable fat with similar properties and looks like lard. Similar effects on your body too! This also contains palm oil. It does however make great pastry, so the choice is yours.
None of these options work for me. Following the OMS (Overcoming MS) programme means avoiding products containing saturated fats like palm oil and coconut oil. So I make my own pastry. In the past I’ve used olive oil; it works but it’s a little bland. Christmas is a time of rich, luxurious flavours; nut butter does the job really well, especially pecan nut butter.
You may not have seen pecan nut butter on the supermarket shelves. That’s probably because they are more expensive than other nuts. I bought a jar from an artisan market stall and hid it in the cupboard as it was too much for general usage! You can make your own by lightly toasting a few handfuls and popping them into a high-speed blender or food processor. It takes a little while as you have to keep stopping the machine and scrapping it off the sides to blend again, but once the oils are releases it all comes together beautifully.
I use the minimal amount of pecan nut butter as a fat replacement as possible. Partly because of the expense, but mainly because it is super rich and I don’t want it to dominate as a flavour over the mince meat. It’s not essential to use pecan nut butter. It will work with almond or cashew nut; I would avoid peanut butter though. And if you are nut-free, then try it with sunflower seed butter instead.
This pastry comes together as any pastry would, but it bakes a little firmer and is somewhat solid. So please don’t expect to get a light and fluffy casing for your mince pies. It does however taste delicious. Plus, when it’s hard to find a pastry to eat, it somehow tastes even better! It also works just as well with gluten free flour, just make sure there’s a little xanthum gum in the mix to help it stay together.
So if you are struggling to find a pastry to meet your needs, or just fancy trying something a little different, then why not give this a go? If you do, don’t forget to let me know how you get on.
Pecan nut butter pastry mince pies (makes 7-8)
- 125g wholemeal or gluten free flour
- pinch of salt
- 2 tablespoons coconut sugar (optional but good)
- 2 tablespoons pecan nut butter (or chosen alternative)
- 5 tablespoons cold water
- mincemeat to fill
Sift the flour and salt into a bowl and stir in the coconut sugar. Add the pecan nut butter and lightly rub in with your finger tips until it’s incorporated and has a bread-crumb like texture.
Pour in 4 1/2 tablespoons of the water and bring together with your hands to form a soft dough. Add the final drops of water if required. Knead gently to make sure everything is well combined, then place in the fridge for 30 minutes to rest.
Pre-heat the oven to 180ºC. Roll the dough out on a silicon mat or sheet of greaseproof paper and cut out circles to fit whatever baking tin you’re using to make your mince pies. Place in the baking tray inserts and fill with mincemeat. Roll out the remaining pastry and cut out enough lids to top. Brush with soya milk and place on top of each of the pie bases. Press gently to seal and repeat until everything is used up. Cut a small hole in the centre of the pastry lids to let the steam escape and brush with a little more soya milk.
Bake in the oven for 15 minutes, then turn the tray and bake for another 5 minutes or so until the top is golden brown. Remove from the oven and transfer to a rack to cool.
I love recipes that can be used for more than one function – it makes life so much easier. So for day 15 of my Sensitive Foodie Advent Calendar, I bring you a super tasty recipe that can be served as it is, or used as a filling mix.
Quinoa is one of those ingredients that’s very handy to use when you’re catering for people who follow a gluten-free plant-based diet. It’s packed full of plant protein, fabulous fibre as well as a multitude of nutrients – check out this old blog post to find out more http://thesensitivefoodiekitchen.com/quinoa-being-celebrated-all-year/
On it’s own, quinoa can have a distinct flavour that puts many people off. Fortunately it rapidly absorbs other flavours so even cooking in vegetable stock makes a difference. Care needs to be taken not to overcook it though as it can go from hard and crunch to a mushy mess in a relatively short period of time. Measuring out the right amount of dried quinoa to water is key – follow the recipe and you should be ok.
This mix can be eaten as a stand alone dinner, used as a side-dish or as a filling for vegetables. I served this stuffed inside a sweet mama squash at our Eat Well Live Well group lunch and it worked a treat. You can use it in any vegetable suitable for stuffing though, but please not green bell peppers, unless it’s for you and you like them. I’m yet to meet anyone who enjoys a stuffed green pepper – please do correct me if I’m wrong!
Christmas quinoa (serves 4-6)
- 180g quinoa
- 700ml vegetable stock
- 1 bay leaf
- 50g dried cranberries
- 1 medium leek, shredded
- 1 fat clove garlic, finely chopped
- 1 medium carrot, grated
- 1 medium parsnip, grated
- 1 1/2 teaspoons dried thyme or sage
- 100g cooked chestnuts, chopped
- 3 tablespoons sunflower seeds
- pinch ground cloves
- grated rind of 1 lemon
- salt and pepper
- finely chopped parsley to garnish (optional)
Place the quinoa in a sieve and rinse well under a running tap. Pour the vegetable stock into a pan, add the bay leaf and bring to the boil. Add the quinoa and stir well. Pop on the lid and bring back to the boil, then reduce the heat right down and simmer for 10-15 minutes until all the stock is absorbed and the quinoa is soft. Turn off the heat and leave to steam for a couple of minutes. If you are not using straight away, tip out into a large bowl to cool, otherwise it will become over-cooked and mushy.
Put the dried cranberries in a small bowl and cover with boiling water. Leave for a few minutes to plump up.
Heat a couple of tablespoons of water in the bottom of a medium-sized pan and sauté the leek for a couple of minutes, stirring regularly so it doesn’t stick. Add the garlic and cook for another minute then the dried herbs and grated vegetables. Stir well and pour in a little of the cranberry soaking water to make sure the mix doesn’t stick to the pan. Continue to cook for 5 minutes, stirring from time to time. Add the chopped chestnuts, sunflower seeds and the soaked cranberries, along with a little more of the soaking water and cook for another 5 minutes so everything is cooked through. Finally add the cloves, lemon rind, salt and pepper. Stir well and taste. Add more seasoning or herbs as needed.
Tip the veg mix into the cooked quinoa and stir well. Either serve hot straight away with a little parsley to garnish or leave to cool and use later.
The days leading up to Christmas are getting super busy – one reason why my post for day 14 of my Sensitive Foodie Advent Calendar is a bit late. In all this busyness, it’s handy to have tasty jars of things on hand to jazz things up a bit.
One of those things is lemon curd. Until recently, I hadn’t eaten lemon curd for years. Traditionally made with butter and eggs that doesn’t fit the whole-food plant-based way of eating, it just wasn’t on my radar. Then suddenly out the blue I had a sudden craving for it, so just had to find out how to make it.
Thinking it would be rather complicated, I was delighted to discover that it was actually incredibly simple. As well as dairy-free, it’s oil free and contains a minimal amount of sugar. Plus with all the vitamin C in the lemons and the wonderful anti-inflammatory properties of turmeric, you could almost say it is good for you – maybe!
This recipe makes a jam jar full of luscious lemon curd and will keep in the fridge for up to 3 weeks. Use it for topping toast, scones or rice cakes or for dolloping on pancakes. Add it to porridge or rice pudding for something different. You could use it for a lemon tart filling or of course lemon meringue pie. And it works fantastically as a filling for cakes instead of buttercream. I’m looking forward to making some lemon curd cupcakes at some point, but maybe after Christmas!
So if you fancy something slightly unChristmasy this Christmas, then give this a go. And don’t forget to let me know how you get on.
Luscious lemon curd
Juice and rind of 2 lemons
250ml dairy-free milk of choice
3 1/2 tablespoons corn flour or arrowroot powder
2-3 tablespoons maple syrup
1/8th teaspoon ground turmeric
Place all the ingredients into the jug of a blender and whizz for 10 seconds or so to combine well.
Pour into a medium-sized pan and heat gently, stirring constantly. It starts to thicken quite quickly and you don’t want lumps to form. Keep whisking until it’s very thick and sticking to the spoon or whisk. Leave to cool slightly then transfer to a clean jar. Cool completely then keep in the fridge until you’re ready to use.
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.