Vegan Gingerbread man

Christmas is just around the corner which means the sugar cookies and sweet treats are all in the making. I don’t know about any of you, but for me, weight gain is definitely something to worry about during this period of time. In sight of this, I decided to come up with a super simple, vegan, guilt-free gingerbread man recipe to ease my mind as I snack my afternoons away.

For this recipe, I prefer using fresh ginger instead of the dried powder version as I believe in using the good stuff. Seeing how ginger is the superstar of this bake, I think the fresh ginger gives it a nice, more genuine touch.

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You will need:

3 Tbsp Molasses (the solid form)

2/3 Cup organic brown rice syrup

4 Tbsp ginger (fresh)

1/4 Cup coconut oil

1/4 Cup olive oil

3/4 Cup unbleached all purpose flour

1 and 1/3 Cups whole wheat flour

1 Chia egg

2 Tbsp Almond milk

1/2 Tsp cinnamon

1/2 Tsp baking soda

Preheat your oven to 180 degrees C

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Cut a section of fresh ginger and grind it in a food processor.

Place all the wet ingredients (including the ginger and chia egg) into a large bowl and whisk.

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Add all the dry ingredients into a separate bowl.

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Pour the dry ingredients into the wet ingredients a portion at a time and mix well with a wooden spoon. The consistency should be tacky and stiff but not hard. Add 2 Tbsp of almond milk if too hard.

Cover with a cloth and refrigerate for at least an hour.

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Take out small portions of the mixture each time and press flat using your hands or a rolling pin onto your kitchen table. Use a stencil to make gingerbread man shapes. Be warned that the mixture will start to melt and it is essential to work quickly.

Your gingerbread man may take on an ugly shape when unbaked (as seen above) but the oven will settle that for you.

Place onto a baking sheet on a baking tray and into the oven they go for 8-10 minutes at 180 degrees C.

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Your guilt-free snack is complete!

Tips

For a more traditional gingerbread man taste, bake for 8 minutes leaving the centre slightly under-baked to achieve that gooey soft centre.

If you’re like me and love a crispy, ginger cookie-like taste, roll your batter into small balls and bake for 10 minutes or more, until they turns a darker shade of brown.

You can frost them using any vegan icing or simply dunk them into a good cup of dairy-free milk! I guarantee you will love it!

Hope you will give these lovely treats a try! Happy baking!

xx,

Joy

 

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