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Gingerbread. A must in December, in our humble opinion, and one of the easiest treats to whip up, too – you get lots of holiday spirit for very little effort, one could say. What are some other musts? Well, you’re talking to Mr and Mrs Christmas so sit back, relax and listen to our long list. Saffron buns, of course. Gingersnaps, without a doubt. Chocolate truffles, definitely (and as ours use black beans in the batter, they technically count as vegetables). Fudge, thank you very much. And of course Brussels sprouts and saffron-spiked kale salads en masse, to balance things a bit.
What is Christmas to us? Food and time together, and lots of it spent outside. Basically what we like life to be about no matter the time of year, but really make sure every day is centered around throughout the month of December. The inarguably best thing with being self-employed and not working full time is the flexibility – that we can choose to kick back for months in the summer and for most of December and the beginning of the new year, and that no one can tell us we can’t do that. With an eye kept on our finances, it’s totally manageable and about the best investment in ourselves ever.
But back to gingerbread. This is a fool-proof vegan gingerbread recipe just about all Christmas gatherings call for – and as they may be smaller this year, you can allow for more batter sampling in the process. Glass half full and all of that. Enjoy!
Makes 1 loaf
Total Time: 1 hr
2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water – see step 1)
4 dl all-purpose flour (240 g)
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cardamum
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 dl olive oil
1 dl oat cream
1 dl maple syrup
1 dl sugar
- Set the oven to 175ºC. Stir together the ground flax seeds and water in a small bowl or glass, and let sit for 10 min.
- In a medium bowl, mix together the flour, cinnamon, cloves, ginger, cardamom, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk together the olive oil, oat cream, syrup and sugar. Add in the flax eggs, once thickened, and stir.
- Grease and flour a standard sized loaf pan and set aside.
- Mix the dry ingredients into the wet, a little at a time, and stir until smooth. Pour the batter into the loaf pan, and bake in the middle of the oven for approx. 50-60 min, or until a toothpick comes out clean. Allow to cool before slicing up and enjoying. Freezes well too.
Note: As an alternative to oat cream, feel free to substitute with the milk or cream of your choice. And if you don’t have flax seeds around, chia eggs (see Chocolate Chunk Zucchini Bread) or regular eggs work just as well.
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– Sophia & Michael