Discover the secret to delicious vegan gingerbread that you can enjoy year round! Organic and gluten-free options available.
Discover the Ultimate Vegan Gingerbread Recipe: Perfect for Any Occasion!
Welcome to the first installment of “What’s Going on in the Kitchen Today?” where Heather Zeitzwolfe guides you through making delicious vegan gingerbread. This detailed tutorial offers insights into vegan substitutions, using ingredients like Namaste gluten-free flour, Trader Joe’s staples, and organic spices from Costco to achieve the classic gingerbread flavor in a vegan-friendly format.
Heather’s step-by-step process demystifies the science of vegan baking, from the role of apple cider vinegar in rising to selecting the best oil substitutes for a moist texture without unwanted fat. Learn key tips on using organic, non-GMO ingredients and optional additions like Omega-3 fatty acids to create healthy yet addictive vegan treats that don’t compromise on taste.
Elevate Your Baking Game with Vegan Gingerbread Magic: Festive Flavors for Every Season!
I am going to be making gingerbread from this awesome cookbook that looks really unassuming this one has no pictures but I’ll tell you don’t judge a book by its no pictures because this thing is loaded with goodness the recipe is called going going gone gingerbread this is a very beloved recipe as you can see here the book is called the 100 best vegan baking.
Recipes normally I don’t really follow a recipe this one one I follow pretty darn close because you know when you are doing baking type stuff you want to make sure that you’re using the right baking soda baking powder because you want to make sure that it actually comes out right if you put too much or too little in it it just it’s science this time.
Around I did change it quite a bit in the way of the base the flour it calls for two cups of flour glutenous flour is what it’s normally talking about but you can get this other stuff if you are glutenfree and do this instead I got this at Costco a lot of these items I either got at Costco at Trader Joe’s or someplace else.
That sells groceries it’s so funny people always say oh my God where do you buy vegan food it’s like the grocery store this one’s called Namaste organic perfect flour blend you can use one to one substitute for wheat flour I always use organic if I am going to ever use this flour for someone who is gluten-free I want to make sure that it.
Never touches regular flour when I go to measure I always measure out of this one first then I go to my other flow the other flour I get at Costco it’s organic it comes in like a two pack of flowers so I just break it up into this little thing that I got at Ikea I put in one cup of this and then one cup of this I don’t know how that’s going to turn out.
I’ve never done that before this is a brand new idea that I’m working with the other ingredients that are going to go into this little guy sea salt from Trader Joe’s uh sugar less sugar than it calls for this is delicious it doesn’t necessarily need all the sugar it’s gingerbread so it has molasses this is not organic with non GMOs then the other.
Ingredients baking powder and Trader Joe’s baking soda here’s ground up ginger powder it’s organic kosha vegan gluten-free organic ginger powder as far as the spices go we need the spice cinnamon Costco see cand now they carry this one that is organic but I’m going to use up my old cinnamon before I open this one up but I wanted to just show.
You they got organic now I love cinnamon whenever it’s like a teaspoon I put like a heaping teaspoon nutmeg organic it calls for 1/4 so I went a little bit over cuz I like the flavor of it but you don’t want it overpowering this recipe calls for vinegar and I will tell you that vinegar is like I hate V it’s like why why would I want to put that in.
Something that’s sweet so here’s the thing with Vegan Cooking is sometimes you have to alter what you use to make things kind of work there’s no eggs we don’t use eggs I don’t even know if eggs goes in gingerbread I have no idea but vinegar will help things rise so there’s like a scientific kind of thing that happens between I’m not sure if it’s the.
Baking powder or the baking soda or the combo of all of it but it makes things really rise if you are cooking vegan and you’re finding like things aren’t Rising put some vinegar in there most of the time that would be like white vinegar I use apple cider vinegar which a lot of people love to drink this stuff that’s not my bag baby I am not into vinegar.
But when you cook it you don’t taste it at all it just evaporates if you put too much in you probably will taste it don’t go overboard don’t be like oh I really want it to rise and put a whole bunch in this one actually calls for one teaspoon of vinegar this has got like the sediment and all that kind of stuff at the bottom so I shake it up really well.
First and then I put it in there what I’ve got so far are all the dry ingredients woo look at that I put all the stuff in the bowl and I’ve already mixed it up I’m going to put in all the wet stuff next I’m making a little thing in the center the little hole and that’s where I’m going to put all the wet ingredients the milk the molasses and.
Oil if you are trying to watch your oil intake substitute oil with flax meal ground up flax seeds can’t just be flax seeds you can just sub it you don’t have to add water or anything but you may find that your mixture is a little bit dry so you may need to put a little bit more liquids in it just to counterbalance it I’m going to go a.
Little bit on the oily side because I’ve got the gluten-free flour so I’m not really sure like if I start really modifying the heck out of this thing if it’s going to work because this is an experiment I’m going to use olive oil and you might be like what the heck olive oil it works fine it’s not like it tastes like an olive I’m not happy about.
The fact that this is in plastic damn you Costco but this is how it came but it is organic but it’s probably leeching all kinds of horrible things from the plastic container and I apologize I’m it’s me that’s going to be eating it not you but this thing is going to be on the planet for a while and I am sorry about.
That what else am I going to put in this sucker I could just have it just be gingerbread right just tastes really good this is a recipe that like I’m bring places and they’ll be like oh my God can you make that the next time you come over it’s not like a Christmas thing it’s not oh I’m just going to make this.
Around Thanksgiving no no you’re going to want to make this all year it smells good in the house it’s got all the spices the spice and it’s a crab pleaser if you are trying to avoid fats you could also try putting in a mushed banana like a really ripe banana it could mush it down you can sub that for like an egg if you’re just new to the.
Whole vegan thing play around with that kind of stuff if this is something you’re going to bring to a potlock don’t just start experimenting I love cranberries and I think that this cranberry and gingerbread it’s good combo I like that combo if you’re like more of a raisin person you could put raisins in there if you’ve got some.
Candy ginger in the house cut that up and put it in there it’s got a little crystallized pieces of ginger in there and gives you some nice mouth feel I don’t have crystallized ginger in the house I’m using cranberries be sure that you buy organic cranberries because cranberries are one of those things that if you don’t buy organic it’s going to.
Be just Chu full of pesticides you don’t want pesticide gingerbread by organic it’s just a little bit more Costco does have a giant bag of cranberries CR Craisins maybe they’re curled Craisins they’re not organic and you get a big giant bag of it it’s a big giant bag of pesticides Trader Joe’s they have really good organic cranberries as well and I.
Think I have a bag I always have extra stash of everything but this is the one that’s open I got a bag of peans that I’m going to use from this came from Costco I’m going to use this I think peans or do you say pecans pecans however you call it I think that tastes really good if you can’t eat pecans or you hate peans you could put walnuts.
They’re high in omega-3 fatty acids which is very good for you molasses has a tendency to stick into these measuring things the trick is you put the oil in first it calls for a half a cup of oil this is a fourth guy it calls for a fourth of a cup of molasses is there it is I can still see it through my stain I’m going to put in a four of a cup of.
Oil first dump it in there and then I’m going to put my molasses in there so it slides on out if you have cooked with molasses you know how it loves to just stick onto things so if you are using a measuring spoon always measure your oil first or if you’re not using oil use some spray oil in there and this stuff will come right off it sticks a little.
Bit you can use a spatula that way you don’t lose all the goodness cuz otherwise it just sticks to it and then it’s like man I just missed all those molasses I’m still need to put some more oil in but now I put the molasses in there oh look at that it looks like up come a bubbling crude Hills it is okay I obviously don’t really remember what the.
Lyrics are for but Hill bu it’s going to pour on out woo wow whoa leaves a little bit behind but I’ll tell you when I use that spatula it’s going to clean it right out I just started mixing this around it looks like a weird slurry slurry is a funny word isn’t it you’re going to mix this around around get it all good and.
Then I’m going to add the Cals the beans and The Cranberries now it’s looking good it’s more smoothed out and even with me not using all the oil it still was very pliable moved around when you go to stir it around make sure that you lift from the bottom because if you are doing this by hand you don’t want to have a bunch of molasses stuck at the.
Bottom which I did until I really gave it a good one over several times I’m going to put it in the oven 350 I’m going to check it probably at 45 minutes put a knife in there and see if it comes out clean if it’s all gooey then I it needs to go back in for a little while and with playing around with the different kind of flour I’m not really.
Sure how that’s going to work the consistency seems pretty good with the gluten free flow so we’ll see how it turns out it always seems to rise really high in the middle but I have a feeling it’s not going to do that with this flower we shall see because it’s all science so I just checked the recipe it’s actually supposed to be around 55.
To 60 Minutes in the oven came out of the oven and came out clean with the knife so it looks really yummy so I got to wait for it to cool then I can eat it yay
