Thursday, December 15, 2011

vegan gingerbread

An oldie, but a goodie.
1/2 cup rapadura sugar
1 tsp powdered ginger
1 tsp cinnamon
1 1/2 tsp bi-carb
1/4 tsp salt
1/3 cup molasses
1/3 cup ricemilk
2 1/4 cups spelt flour
Preheat the oven to 170˚
Mix the sugar, ginger, cinnamon, bi-carb and salt in a large bowl. Add the molasses and soymilk and mix well.
Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a dough.
Roll a portion of the dough out onto a floured surface with rolling pin to 1cm thickness. Cut into shapes.
Transfer the cookies to the baking trays lined with baking paper.
Check after 8-9 minutes, remove from oven and allow to cool on a baking sheet for 5 minutes.

1 comment:

superhappyjohi said...

Thanks! This is exactly what i was looking for - a gingerbread recipe without vegan margarine. Can't wait to try it!

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