Vegan Gingerbread

Total time 45 minutes | Makes 30-35 biscuits | Vegan | Nut Free

Ingredients

• 2 cups wholemeal spelt flour

• ½ tsp bicarbonate of soda

• 1 tbsp ground ginger

• 1 tsp ground cinnamon

• ½ tsp ground clove

• ½ tsp ground nutmeg

• ¼ cup almond milk

• ¼ cup coconut oil

• ¼ cup maple syrup

• ½ cup coconut sugar

• 1 tbsp blackstrap molasses

Method

1. Mix together the dry ingredients: flour, bicarb soda, ginger, cinnamon, clove and nutmeg in a large bowl, set aside.

2. Melt coconut oil and place in another bowl along with almond milk, maple syrup, coconut sugar and blackstrap molasses. Whisk until fully combined.

3. Pour the wet ingredients into the dry and combine until a dough forms. If the dough is too wet, add more flour.

4. Wrap the dough in glad-wrap and refrigerate for at least 30 minutes.

5. Preheat the oven to 180°C and line two baking trays with paper.

6. Sprinkle flour onto the surface of your bench and begin to roll the dough (approx. 5mm thick). Using your favourite festive cookie-cutters, cut the gingerbread and place them onto a lined baking tray.

7. Bake for 9-11 minutes and allow to cool slightly before removing from the tray. Store in an airtight container for up to 2-3 weeks.