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THIS VEGAN, OIL-FREE, GLUTEN-FREE GINGERBREAD IS MAGICAL

 

 

I love gingerbread; I love the taste, the texture and its relationship to cooler days and Christmas. There are many recipes for Gingerbread on the internet and being vegan, I sought one that would suit my dietary preference but still provide the satisfaction typically found in non-vegan versions. Forks Over Knives (the makers of the movie which ultimately influenced me to transition to vegan) also has a cook book and some great recipes on line. I followed the directions exactly but should have reduced the baking time to 30 minutes as it was dry. Of course I had to add my twist to it (the caramel topping) because that is what I do. I was concerned that by itself it would be dry hence the topping. It is very dense and the topping did reduce the dryness. What I love about this recipe is its simplicity and that there is no oil in the recipe thanks to the applesauce.

 

The Gingerbread

 

3 cups whole-grain flour (I used Namaste Brand, a gluten free option)

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground allspice

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon salt

1 cup maple syrup

½ cup applesauce

¾ cup molasses

2 tablespoons white vinegar

 

  1. Preheat the oven to 375ºF.
  2. Whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, nutmeg, cloves, and salt in a medium bowl.
  3. Combine the maple syrup, applesauce, molasses, and white vinegar in a second medium bowl.
  4. Bring a kettle of water to a boil. Once boiling, remove from heat. Add 1 cup hot water to the wet ingredients and stir.
  5. Slowly add the dry ingredients to the wet ingredients while mixing, but be careful to not over-mix. The mixture should be quite thin.
  6. Transfer the batter to a 9 x 13-inch glass pan. Bake for 30 minutes instead of 35
  7. Cool in the pan and let sit until caramel topping is ready.

 

Caramel Topping

 

1 cup of coconut sugar

¼ cup maple syrup

3 Tb. coconut oil

 

Mix ingredients in a small saucepan and over medium heat mix until it comes to a boil. Immediately reduce heat and simmer for about 20 minutes. Once sugar is no longer granular and mixture is thickened, pour over gingerbread in pan. Enjoy!

 

Resident_Vegan_bioimage_400x400

 

Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!

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