01 Jan Gingerbread (vegan)
This recipe came from Meera Sodha’s page in the guardian feast magazine, I changed it a little.
Its a version of Yorkshire Parkin.
Line a square shallow cake tin approx 22cm x22cm
Preheat oven gas 3 or 160C
100g ground almonds
100g wholemeal flour
175g fine oatmeal (you can wiz up regular porridge oats in your food processor until fine)
50g soft brown sugar
1 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon
2 tbsp ground ginger
Mix everything together in a large bowl.
200g vegan butter or dairy butter
100g dates pitted and chopped and soaked in 150ml boiling water for 15 minutes
100g black treacle
100g golden syrup
Melt and stir everything together in a saucepan till butter is melted. Mix wet ingredients into dry and scrape into your prepared tin.
Bake for approximately 1 hour. Stick a knife into the centre and if it comes out clean it’s ready.
Cool in the tin then cut into squares and store in an airtight container. Keeps for a few weeks in a cool place.
Serve with vegan custard or ice cream or if you eat dairy with Hagen Das vanilla ice cream😋
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