There’s an old tradition that’s made a very welcome come back in the last few years – Afternoon Tea. And what’s not to like? Little sandwiches, a lovely selection of delicious cakes all washed down with dainty cups of freshly brewed tea. Continue reading “Afternoon tea”
Today (23rd July) may be the day that the UK holds its collective breath as we wait to find out the name of the new Prime Minister, but in the US, it's National Vanilla Ice Cream Day. So to raise your spirits and focus on something much more tasty, I thought I'd share this delicious vanilla oat ice cream recipe. Because ice cream always makes things better!
Ice cream is the perfect combination of sugar and fat that pings dopamine receptors in the brain and sets us off on a full pleasure experience. It's the balanced combination of fat and sugar that does it - the bliss point. Eating sugar by itself is not so good - it's all claggy and gums up your mouth. And cream is ok in small amounts but is pretty bland. Blend them together, change the temperature, add a little extra flavouring (in this case vanilla) and voilá - a taste sensation that we love to eat in large amounts. The 'need' for ice cream is an on-going narrative in the media - I discuss this more in my book Eat Well Live Well with The Sensitive Foodie.
When I first changed to a dairy-free diet there was only one ice cream option available to buy - Swedish Glace. It was also very lovely; sadly it's since been bought by Walls and it's changed - I find it quite bland and the tub is nearly impossible to open without damaging your hand! Nowadays there are numerous dairy-free and vegan ice creams available to buy, most of which contain highly refined fats and sugars, or coconut, which is off the menu for those of us following the Overcoming MS programme or using a whole-food plant-based diet for reversing health conditions.
So what's a girl to do? This vanilla oat ice cream is a great alternative. It's thick, creamy and subtly sweet. It's also packed with fibre so even if your pleasure centre is screaming "more, give me more" your stomach will be saying "no way, I'm stuffed"!
If you've never made your own ice cream before, don't fret as it's super easy - as long as you have an ice cream maker. I've had one this Andrew James one for a few years now. It's not expensive and is easy to use - you just have to remember to freeze the bowl. I keep mine in a plastic bag in the freezer so it's ready for all ice cream emergencies. If you don't have a big freezer, you might not want to do that so be prepared to think ahead and freeze it as needed.
If you don't have an ice cream maker, you can make it by pouring the mix into a plastic container then freezing for hour, stirring, then freezing again. Do this 4 or 5 times and you should get a similar result - it's just time consuming and you have to remember to do it every hour!
Because this ice cream contains whole oats and dates it also contains a lot of fibre. So apart from filling you up as mentioned above, it also releases the natural sugars more slowly, which is better for blood sugar control. On top of that, the fibre in oats is good for gut health as well as heart health. And oats also contain healthy fats, as does almonds and cashews (if you are using it as cream). So this ice cream is good for the body as well as the taste buds - that really is something to celebrate!
If you think I've finally lost the plot with my whole-food plant-based ideas, don't dismiss this until you've tried it. I think you'll be pleasantly surprised. And if you do make it, I'd love to hear what you think - and what flavour you would like to discover next.
Vanilla Oat Ice Cream
A super creamy ice cream low in fat, high in fibre with a delicously subtle vanilla flavour. A great alternative to shop-bought ice creams, especially if you are avoiding refined oils, coconut or soya.
- 150 grams oats (gluten free if needed)
- 100 grams dates (de-stoned)
- 250 ml water
- 400 ml dairy-free cream (almond, cashew or oat all work well)
- 1 tablespoon vanilla extract
- pinch Himalayan salt
- Before you start, make sure the bowl for your ice cream maker is frozen as per machine instructions. I keep mine in the freezer all the time in a plastic bag, ready for those ice cream moments!
- Place the oats, dates and water in a large bowl, cover with a tea towel and leave to soak for one hour.
- Tip the soaked oat mix into a blender jug along with the dairy-free cream, vanilla extract and salt. Blend on high for 1 1/2 minutes until everything is well combined, thick and creamy.
- Prepare your ice cream maker and turn it on to churn. Give the oat cream mix one more whizz to pick up any fibre that may have settled on the bottom of the jug and pour it steadily into the ice cream maker (I always make a mess doing this!)
- Leave the ice cream maker to do it's magic. Once the ice cream is thick and the paddle stops churning, transfer the ice cream to a freezer-proof container and leave in the freezer for one hour, or until you're ready to serve.
- If the ice cream has been in the freezer for more than an hour, take it out 15 minutes before you want to serve it to soften slightly.
I’m so happy to say I’ve been getting some wonderful feedback from people who have read my book Eat Well Live Well with The Sensitive Foodie. As well as gaining some useful insight from the first half (which covers loads of information about health, food and plant-based eating), they’re loving the recipes.
It seems that my simple banana bread recipe is a particular favourite. I’m not surprised as it’s really easy and super yummy. It’s also the one that gets raved about whenever I make it for an event or shared lunch. Continue reading “Banana bread loaf”
I’ve always been a bit partial to a slice of deliciously creamy cheesecake. Before I went dairy-free and plant-based my favourites were the ones you could buy frozen (I never tried to make my own!). Super-sweet crunchy biscuit base, thick and creamy filling then finished with a colourful layer of blackcurrants or strawberries, coated with more sugar of course. It hit all the pleasure buttons in one go!
When I went dairy-free, cheesecake was off the menu until I discovered the raw version – not quite so super-sweet but still delicious. I loved experimenting with different flavours – there are two amazing ones in my new book Eat Well Live Well with The Sensitive Foodie that are a winner every time. Continue reading “Strawberry and chocolate ‘cheesecake’”
The last few weeks have been so busy, getting the last bits of my new book finalised. It’s very exciting – I have 250 copies of Eat Well Live Well with The Sensitive Foodie currently being printed and hopefully being delivered tomorrow. I’m at the Horsham Vegan Festival on Saturday (click here for details) where I’ll be giving a talk and selling my book for the first time! If you’re in the area, do pop by and say hi.
In the meantime, there’s still some baking going on (if nothing else it’s therapy to being on the computer for hours on end!). And as its half term, I thought you might like something simple to do with the kids, especially if you’ve run out of ideas that don’t cost money, as school holidays can be such an expensive time.
I used to love baking with my children when they were young, but it had to be simple otherwise 1) they would run out of patience and 2) the kitchen would turn into a baking bomb-site! And sometimes is was wise not to do highly sugar-laden cookies otherwise it would send them a bit bonkers – not ideal on a wet February day!
These cookies are super easy to make and contain no refined sugar, the sweetness coming from the ripe banana and dried fruit. If they are not sweet enough for your family’s taste-buds, add a little maple syrup. I’ve used raisins and almonds in my recipe, but there’s lots of alternatives like cranberries, pecan nuts, peanuts or chocolate drops (dairy-free of course!).
These can be made strictly gluten-free if that’s important to you by using gluten-free oats. And there’s loads of lovely fibre here from both the oats and the flaxseed to keep your gut bacteria happy. The flaxseed also provides health omega 3 fatty acids which help boost brain power and reduce inflammation in the body. Yay!
Of course, you don’ have to be a child to enjoy these! Just a lover of cookies! Perfect for lunch-boxes and snacks, you could even get away with eating them for breakfast. And as they are fully plant-based and low in fat, they are suitable for many specialist health programmes like Overcoming MS and reversing diabetes and heart disease.
I hope you give these a go. If you do, let me know how you get on. And if you can come to Horsham on Saturday – see you there! If not, I’ll be posting details on how to buy my book very soon.
Healthy oat and flaxseed cookies
- 1 large ripe banana
- 2 tablespoons maple syrup (optional)
- 100 grams oats gluten free if needed
- 50 grams ground flaxseed
- 1 teaspoon ground cinnamon
- pinch salt
- 30 grams raisins
- 30 grams sliced almonds
- 3 tablespoons dairy-free milk
- Line a baking tray with non-stick baking paper or a silicon mat. Pre-heat the oven to 180ºC (fan).
- Hunt out 10 good almond flakes and put to one side for decoration. Roughly chop the remaining almonds
- Place the ripe banana in a bowl and mash it until soft and smooth. Add the oats, ground flaxseed, salt, cinnamon, raisins and almonds to the banana and mix well to combine. Pour in the dairy-free milk and stir to form a thick dough. Leave it to settle for 5 minutes. If the dough is really dry, add a little more dairy-free milk but take care not to make it soggy.
- Split the dough into 10 equal sections. Roll each one into a ball, place on the baking sheet and flatten with your hand until it’s approximately 2cm thick. Repeat with the remaining sections.
- Press a sliced almond into the top then place the tray in the oven. Bake for 10 minutes, then turn over and bake for another 10 until firm and lightly browned.
- Remove from the oven and transfer the cookies to a cooling rack. Store in an air-tight container for up to 3 days. That’s if they don’t all get eaten at once!
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, gluten-free, 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 or 2 tablespoons maple syrup (makes a lighter marzipan)
- 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.
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.
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.