Hanna roams - Vegan Ginger Bread

Recipes

Some bitter sweet dark chocolate will make your ginger bread just a little more delicious - I promise!

Quick Facts

What To Expect

Ingredients

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Dry ingredients:

500g spelt flour (or whole wheat flour)

3-4 teaspoons cinnamon

4-5 teaspoons grounded ginger, cloves and nutmeg to equal parts

2 teaspoons baking powder

1 teaspoon baking soda

salt

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Wet ingredients:

350g apple sauce

250g coconut milk

300g maple syrup

80-100g molasses

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Optional:

100g dark chocolate coating

200g apricot jam for filling

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General InfoS

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Preheat oven to 175 °C

Preparation Time ~15 mins

Baking Time ~30 mins

Serving size ~55 kcal

Number of servings ~64

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How To Plan

Christmas time starts with Ginger Bread

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What is something that makes you think of Christmas and will always get you in the right mood for the season? For me that is and has always been the smell and taste of ginger bread. However, the kinds you can buy in a grocery store are usually packed with loads of sugar and many other things you probably wouldn't add for yourself. So this year I decided to give it a try and make some myself - and well I have to say it worked out pretty nicely! This might even be the best and most juicy ginger bread I have tasted so far - nothing beats a homemade treat!

So if you're still looking for the right treat for you and your loved ones over the holidays, you should try this recipe.

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Instructions:

Preheat the oven to 175 °C.
Weigh all dry ingredients, fill in a large bowl and loosely mix them together with a wisk.
Measure all wet ingredients - don't forget to shake your coconut milk - and add them to the flour and spice mix.
Mix everything again with a whisk until a smooth batter develops.
Put baking paper on your baking sheet so that the edges of the paper form a 3-4 cm boundary.

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Pour the batter onto your baking sheet and put in the preheated oven for about 30 minutes.
Check if the ginger bread is done with a toothpick - if the toothpick comes out clean or with dry crumbles it is ready. Otherwise keep it in the oven and check every 2 minutes.
Let the ginger bread cool.
Heat the chocolate coating over a water bath.
Fill the chocolate into an icing bag and decorate your cold ginger bread to your liking.
Enjoy!

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If you would like to fill all or some of your ginger bread pieces with apricot jam, I would recommend you make a hole using a toothpick as well. For filling you can either use an icing bag or as I did a decorating and icing gun, like this one. If your living in Germany or Austria you should also only use this apricot jam - because honestly I couldn't live without it!

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Some bitter sweet dark chocolate will make your ginger bread just a little more delicious - I promise!

Some bitter sweet dark chocolate will make your ginger bread just a little more delicious - I promise!

While your whole kitchen - or apartment - still smells like freshly baked ginger bread would be the best time to eat it! However you can keep it in the fridge for a week - will it ever last that long though? If you want to keep some for a little longer you should freeze it - before decorating or filling it of course. In the freezer your ginger bread will be good for up to three months.

If you haven't coated it with chocolate, you can also heat it up in the oven before serving - this will make your ginger bread soft and fluffy again!

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Let me know, if you have tried this ginger bread recipe and how you liked them. Feel free to leave me some additional tips or baking secrets! I would love to hear from you in the comments below!

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