Vegan gingerbread recipe
Vegan Gingerbread![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7iBPagwTGr4vFE_Y5V06yY3djuVu43W9sDVudUXdekqXp5RToYSxfTSdvR8UYjVwlueMN8mMjrDqplEVWwZtP8K1xgbLB1K0ldz_-Irwp2WvBIGQUytF1o2_pGengBMNnra0N_9y5AE/s5000/%255BUNSET%255D)
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We love Christmas baking and it’s even better if we can find healthier alternatives for delicious treats. Last year I really wanted to get around to making our own version of gingerbread but it didn’t happen. So this years Christmas mission was to check this off the list to-do.
Ingredients
- 2.5 cups chickpea flour
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/2 banana, mashed
- 1/4 tsp ginger
- 2/3cups Rice malt syrup or alternate syrup of choice
- 1 tsp bi carb soda (baking soda)
Method
- Preheat oven to 150°c. Combine coconut sugar and coconut oil in a mixing bowl, add banana and syrup. Mix together.
- Add chickpea flour, bi carb soda and ginger together into the wet ingredients and combine.
- Work the dough until smooth then cover and refrigerate for 30minutes.
- Remove dough from fridge, lay out a sheet of baking paper and roll dough on top of this. I like to add a sheet of baking paper over to top of the dough when rolling to not worry about any sticking.
- Cut your desired shapes, add to a lined tray and bake until the edges start to gold. Let cool a bit before transferring from tray.
If you make this recipe please tag me @deerandfawns on IG or Deer and Fawns Education on Facebook, I would love to see.
Enjoy!
-M π✌️✨
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