Vegetarian gingerbread. Gingerbread

14.12.2020

These vegan gingerbread cookies are fun to bake and decorate with company or family. They can be wrapped and presented to friends and family, and if you make holes in advance, you can hang them on the tree as a decoration.

Recipe (for 16 gingerbread, you can easily double it)
Glass = 250 ml

1/3 cup vegetable oil
3/4 cup sugar
1/4 cup black molasses
1/4 cup soy milk

2 cups of flour
1/2 tsp soda
1/2 tsp baking powder
1/4 tsp salt

spices:
1/2 teaspoon each ground cloves, cinnamon, and nutmeg
1 1/2 tsp ground dried ginger

for glaze:
1 glass icing sugar
~ 1/4 cup soy milk

1. In a large bowl, combine butter and sugar. Add molasses and soy milk, mix well.
2. Gradually add dry ingredients to a bowl of liquid, stirring along the way.
3. Mix the dough well, it should be thick and dense. Shape the dough into a ball, flatten a little, wrap in plastic and refrigerate for at least an hour. The dough can be prepared in advance, even 3 days in advance. But it must be cold!
4. Preheat the oven to 175 degrees C. Cover the baking trays with parchment.
5. Roll out the dough to a thickness of about half a cm (5 mm). You can roll it on the table sprinkled with flour, or even easier - on parchment. Then, if your dough heats up during rolling, you can put it in the freezer right in the rolled form for a few minutes - this will make the cutting process much easier.
6. Now for the funniest part - cut out the cookies! For this, purchased molds in the form of men, Christmas trees, etc. are used. Remove the dough around your tins and gently transfer to a baking sheet with a spatula (this is where you can see how important cold dough is). Blind the remains and roll them out again.
7. If you want to use it as a decoration - make holes in the gingerbread, on the top of the head of the little men.
8. Bake for 10-15 minutes, depending on the calibration of your oven. The gingerbread cookies should be dry on the surface, but soft and not burnt. They will harden when they cool down.
9. When you have removed the gingerbread cookies from the oven, it is best to transfer them to a wire rack. Then they cool down and do not sweat from below. If you don't have a baking rack, then you have to be creative.
10. When the gingerbread cookies are cool, you can decorate them with glaze patterns. Frosting is easy - mix the icing sugar with a little soy milk to the consistency of toothpaste. Optionally, you can make both white and colored glaze with the addition of dyes. You can also melt chocolate. You can simply put the icing or chocolate in a small bag, tie / close it (mini ziplocks come in handy here), cut off the corner of the bag (minimum, the diameter should not be larger than a couple of millimeters). Then you can decorate your little people with a bag.

Recipe type: pastries, desserts

Preparation: 15 min

Cooking: 20 minutes

Total time: 35 min

Option of gingerbread from whole grain flour with or without eggs.

INGREDIENTS

350 g (2 ½ cups) c / h wheat flour(from spelled, kamut, spelled)
¼ tsp sea salt
½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground cloves
5 tbsp water (for the lighter version) (OR coconut oil, or coke manna, or ghee for a softer texture)
125 ml liquid sweetener (honey, maple syrup, molasses), if using stevia you need an extra gram of water
1 egg OR 3 tbsp. l. (1/4 cup) applesauce (or other vegan egg option)

PREPARATION

Combine dry ingredients together;
Melt the coconut oil and combine all the liquid ingredients (syrup, applesauce(egg), vanilla);
Pour wet to dry ingredients and combine with a spoon or straight with your hands into dense dough(if necessary, you can always drip more water or oil or add flour); wrap the dough in plastic wrap and refrigerate for 1 hour;
Preheat oven to 350 ° F / 175 ° C;
Take the dough out of the refrigerator, divide it in half and wrap one half and return to the refrigerator, and roll the other half between two sheets of baking paper (if the dough is very hard, you can let it warm up a little); remove the top sheet of paper and cut out the cookies with special cutters or a knife; collect the dough scraps and roll it out again, and so on with the whole dough; send the cut livers to the refrigerator and repeat the entire process for the other half of the chilled dough.
Send the livers to the oven and bake for 10-20 minutes (depending on their thickness and oven power);
After removing from the oven, let the liver cool down; garnish them with cashew and cocoa butter frosting (recipe below at the end of the post) or coconut manna and enjoy with a cup of hot chocolate or almond milk;
Enjoy!

GINGER COOKIE

Recipe type: pastries, desserts

Preparation: 15 min

Cooking: 30 minutes

Total time: 45 min

Gluten-free version of gingerbread, both egg and vegan.

INGREDIENTS

280 g (2 cups ¾) almond flour (ground almonds or a mixture with other nuts)
20 g c / w gluten-free flour (brown rice, buckwheat, quinoa, amaranth)
¼ tsp sea salt
½ tsp baking powder
1 tsp ground or 1 tbsp. fresh grated ginger (or less if you are not a fan)
1 ½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp vanilla extract or powder
60 g (4 large) dates soaked in water
4 tablespoons water (for the lite version) OR coconut oil, or coke manna, or ghee
40g liquid sweetener (honey, maple syrup, molasses), if using stevia you need an extra gram of water
1 egg white(or 1 tbsp ground flax or chia seeds soaked in 3 tbsp water, or another vegan egg option)

PREPARATION

If you do not have ready-made flour, grind the almonds into small crumbs in a food processor or blender (ideally, before that, they should still be activated (to neutralize antinutrients) by soaking in acidified water and then drying in the oven);
Mix almond flour with the rest of the dry ingredients and dates in a food processor into a homogeneous mixture;
Add all other ingredients to the mixture and mix everything with a spoon or hands into a dense dough;
Wrap the dough in foil and send it to thicken for an hour in the refrigerator or for 20 minutes in freezer;
Preheat oven to 320 ° F / 160 ° C;
Take the dough out of the refrigerator, divide it in half and wrap one half and return to the refrigerator, and roll the other half between two sheets of baking paper (if the dough is very hard, you can let it warm up a little); remove the top sheet of paper and cut out the cookies with special cutters or a knife; collect the dough scraps and roll it out again, and so on with the whole dough; send the cut out livers to the refrigerator and repeat the whole process for the other half of the chilled dough;
Bake for 20-30 minutes or until golden brown;
After removing from the oven, let the liver cool down; garnish them with cashew and cocoa butter frosting (recipe below) or coconut manna and enjoy with a cup of hot chocolate or almond milk;
Enjoy!

CASHEW AND COCOA BUTTER GLAZE

What do you associate with New Year? Snow, trees, garlands, fun ... Probably, that's why I am a food blogger, that for me cozy New Year's holidays are simply unthinkable without fragrant gingerbread cookies, gingerbread cookies and, as the crown of all this, a gingerbread house. Therefore, I'm happy to share with you my recipe for vegan gingerbread dough and icing.

Dough recipe

Ingredients:

Whole grain flour (wheat) 5st

Vegetable oil ¾st

Molasses 1st (you can replace thick syrup taste)

Flaxseed egg 3pcs (3 tablespoons of ground flax + 9 tablespoons of hot water)

Water ½st

Spices "dry perfume" 3 tsp. (recipe below)

Soda 1 tsp

Molasses is organic black molasses. It is considered a very useful sweetener, as it is rich in calcium and iron and is generally harmless to humans. You can replace it with thick syrup or honey, and to give the dough the same dark color, add cocoa powder.

Knead the dough well, place in an airtight container or bag and refrigerate overnight.

Before cooking, take out about 20-30 minutes so that the dough warms up a little.

Roll out the layer and cut out the details of the house from it according to the previously prepared templates. You can find templates on the Internet, or even better - draw yourself.

Bake at 180 ° C for 5-20 minutes. The time depends on the size of the figures.

Gently remove the finished gingerbread from the baking sheet and put on a flat surface. At first, they will be soft and fragile, but as they cool down, they will get stronger.

After that, you can start collecting the house. You need good icing sugar to hold the pieces together and decorate the house.

Glaze recipe

Ingredients:

Aquafaba 150ml (chickpea broth)

Sugar n / a 250-300gr

Lemon juice 1 tbsp

Aquafaba is the broth left over from boiling chickpeas or liquid from a can of canned chickpeas. Due to its high protein and starch content, aquafaba can serve as a direct replacement for egg whites. This recipe will require a rich, deep yellow aquafaba, so you may need to boil it down to that state.

Powder the sugar with a coffee grinder.

Beat aquafaba with a mixer at high speed until stable peaks, add lemon juice, and then gradually add powdered sugar (no more than 50g at a time). Continue whisking and adding sugar until desired. The finished glaze should be thick but elastic.

AND little secret – "Dry perfume" from a mixture of spices

This mix is a true winter must-have for any kitchen. Such perfumes will add an incredible smell to baked goods (and not only), as well as create a cozy atmosphere in your home in the best traditions hygge.

Ingredients:

Cinnamon 20g

Cloves 6gr

Cardamom 4gr

Ginger 4gr

Nutmeg 2g

Allspice 2gr

Badian 2gr

I use most of the spices whole, so I use a scale and a coffee grinder. It is convenient to grind nutmeg with a fine grater. Ground spices can be calculated at the rate of ~ 2g in 1 tsp. Mix everything, store in a glass sealed container.

Lenten honey cakes with pure vegetarian ingredients- are amazing in their taste. The icing for these gingerbread cookies does not require eggs at all, but it is very similar in consistency to regular egg. There are also no dairy products here, but the taste is not inferior to classic gingerbread.

What you need for lean gingerbread

In Russia, gingerbread was called "honey bread", and it appeared on the menu somewhere in the 9th century. Then it was a mixture rye flour with honey and berry juice, and honey in gingerbread made up almost half of all the ingredients.

For lean gingerbread we need:
For the test:

3 pcs cloves
1 tbsp coriander 1 tablespoon grated root
½ tsp cinnamon
3 pieces of allspice
a pinch of salt
125 g sugar
125 g honey
100 g of water
350 flour
1 tsp soda

For glaze:

120ml chickpea broth
160 g charana powder
Gel dyes

The colorants used here are Americolor in Teal and Red Red. You can easily buy them on sites for pastry chefs.

How to make lean honey cakes

Preparation

Grind all the spices in a mortar, grate the ginger on a fine grater.
In a saucepan, melt the sugar until caramel forms, pour in hot water and stir until the caramel is completely dissolved in the water.
Add honey, heat until the first boil, add spices, stir and cover 7 Leave the honey mixture to cool.
Sift flour and soda into a bowl, pour in the honey mixture and knead the dough.
Roll the dough into a bag and leave in the refrigerator overnight or overnight.
Roll out the dough, dusting the surface with flour. Cut out the gingerbread cookies, place them on a baking sheet lined with paper.
Grease the cookies with water and leave for 10 minutes, and then bake at 180 degrees for 20 minutes or until golden brown.

Make frosting:

Boil chickpea water until it decreases in volume by three times, cool.
Beat chickpea water, gradually adding powdered sugar, until firm peaks.

Add dyes, color the gingerbread with a paper cornet or a zip bag.
Leave the gingerbread cookies to dry completely.

In the XIII century, people who baked gingerbread were called "gingerbread" - the profession was hereditary and passed down from generation to generation. By the manner of performance, form, composition of spices, it was possible to determine where the delicacy came from.

The eve of the New Year and Christmas is the time for the festive magic - the gingerbread house!

40 g chilled aquafaba (chickpea broth)
180 g icing sugar
20 g cornstarch

Additionally:

zip bag or pastry syringe with fine tip
tassel
roof tape
a piece of foil for windows

Package:

cardboard
polypropylene film
ribbon

How to make a gingerbread house with your own hands - a master class with step by step photos:

Prepare the ingredients you will need to make the dough:
Cooking the dough. First you need to melt the sugar. To do this, pour it into a deep dish, preferably made of stainless steel, as scratches may remain on the enamel dish. Put the dish with sugar on a slightly less than medium heat. Stir from time to time, it is better to use a long-handled spoon for this, if available.
The sugar will begin to turn into yellow lumps. When sugar is half liquid, reduce heat to low. As a result, it should completely melt and drain from the spoon in a thin stream. If sugar is too rarely stirred or overexposed on the fire, then it may overheat, foam will appear on top - in this case, when adding tea, it may start to “spit”.
While the sugar is melting, you need to brew tea, add the jam and stir to dissolve the jam. Before adding tea with jam to sugar, you should weigh it again, as hot tea evaporates quickly, you may need to add a little water to it.
Tea with jam
In the melted sugar, without removing from the heat, add a little tea, first literally a teaspoon, then gradually increasing the portion, stir intensively after each topping. At the same time, the sugar will fizzle and boil. This process cannot be photographed, as steam comes out strongly and the lens fogs up.
When all the tea is mixed in, turn the heat to high and bring the syrup to a boil. Then immediately remove from heat and place the dish with syrup in cold water to cool the syrup quickly and not evaporate. Cool to lukewarm or cold temperature, then add butter and honey (I have floral in one spoon, buckwheat in the other), stir to dissolve the honey.
Syrup made from sugar, tea, butter and honey
In a separate bowl, combine the sifted flour and spices. Pour the syrup filtered through a sieve there (filter it in case there are undissolved pieces of sugar, honey or jam). Mix some of the flour with liquid. Extinguish soda lemon juice and add to the dough.
Knead the dough with a spoon, then knead with your hands for about 10 minutes. If you are making a double portion of the dough for a gingerbread house, then knead for 20 minutes. If the dough is poorly mixed, the gingerbread cookies may bubble during baking, the surface will be uneven. The dough will turn out to be very viscous, sticky - you do not need to add flour, it should be so.

Kneading the lean dough
Put the finished dough in a plastic container, close the lid tightly and refrigerate at least overnight. If the dough is not sufficiently infused, then the gingerbread again may turn out to be uneven.
In an airtight container in the refrigerator, the dough can be stored for quite a long time, albeit a whole month, and at any time you can take it out and bake it.
To make a template for a gingerbread house, you need to print it on A4 sheet - ordinary office paper will do (click on the photo to enlarge). If it is not possible to print, then you can draw according to the given dimensions, then cut out.
This lean gingerbread house turns out to be small. And if you make it larger, then you will need to build some spacers from bamboo sticks to strengthen it, since this dough is too soft for large houses - their walls can bend or break under their own weight.
Remove the dough from the refrigerator, cut off a third or half (depending on what size you have a rolling rug). Cover the rest of the dough and refrigerate.
Press down a piece of dough with your hand to make a flat layer, and sprinkle well with flour on all sides.
Roll out 5 mm thick, adding flour if necessary so that the dough does not stick to either the rug or the rolling pin.
Roll
Attach paper templates to the dough and cut out the blanks of the house... The base and the lower part of the roof can be cut with a wavy knife. In the walls, first cut the windows, then the outline. Cut carefully, not with a too sharp knife, so as not to damage the rolling mat.
Cut out blanks
Transfer the cut out blanks to a baking sheet (I needed two baking sheets to fit all the details). In the upper part of the roof parts, make holes with a straw (you can do this immediately after baking, while the gingerbread cookies are still hot - then the holes will be larger and the ribbon will be easier to thread).

For baking, you can use a baking sheet with unlubricated parchment or a baking sheet with a floured silicone mat. I like baking on a baking sheet with a silicone mat and teflon parchment on top of it, so the bottom surface of the gingerbread is smooth, but on regular parchment it turns out slightly wavy, since the parchment wrinkles during baking.

You need to bake the gingerbread at a temperature of 160 degrees for 10 minutes. The readiness can be checked by lightly patting (without pressing) with the tip of your finger on the surface of the gingerbread - it should be plump, not beaten. The gingerbread cookies should not brown and their bottom surface should not become hard - if this happens, reduce the baking time.
After nothing can be cut out of the rolled out layer of dough, you need to collect the scraps, knead, roll out the resulting piece of dough again and cut out more details. After that, reassemble the trimmings and knead. This last piece of dough has already taken up a lot of flour during the two rolling out, so you cannot use it for the details of the house - they may turn out to be too thick or crooked. You cannot put it in the refrigerator either - it will harden too much, then it will be very difficult to roll it out.
Best of this piece make little gingerbread... Then they can be put inside the house, or they can be folded into small glass jars tied with a ribbon, it will turn out very beautifully. Small gingerbread cookies, after they have cooled, should be immediately folded into a plastic container, jar or bag and sealed so that they do not dry out.
While the details of the vegan gingerbread house are being baked let's take care of the windows... You can leave them empty, or you can make marmalade windows. Pectin marmalade or dense apple jam cut off with a thickness of 5 mm, then from this layer cut 5 squares to size, like windows in a paper template. You can cut by eye, not necessarily the perfect exact size. Put the squares on pieces of foil like in the photo:
Cut out the marmalade
Put freshly baked hot parts directly from the baking sheet, as if stringing windows onto the marmalade, lightly pressing on the edges of the windows. The marmalade will melt from the hot gingerbread, as if it will take the shape of a window and stick. There is no need to remove the foil yet, we will remove it during the assembly of the house.

Here are all the details you need:

Finished house details
While the parts are cooling down, you need make a glaze-primer... The primer is needed so that the glaze adheres to the parts covered with glaze, and the parts that are not covered with glaze do not deform. Large gingerbread cookies, after lying for several hours, begin to bend - the edges are bent upward. To avoid this, they must be coated with a primer. In addition, the primed gingerbread will acquire a beautiful brown color and chocolate flavor.
From the amount of ingredients indicated in the recipe, a little more than 100 g of primer is obtained. For a gingerbread house, you need very little of it, so most of it will remain. It can be stored in the freezer in a small, sealed jar or glass, defrosting the jar in lukewarm water as needed and stirring well. Can be used not only for gingerbread, but also to cover cupcakes, sweet pies, etc.

So, mix the icing sugar, starch and cocoa. Add half of the water, stir, then add a little more water and stir until a thick mass is obtained. Continue stirring until no lumps remain. Pour in the remaining water, stir.

The glaze should turn out to be quite liquid, drip from the spoon in a thin stream. If you do not have an accurate scale, then you can measure the ingredients for the primer with teaspoons: 0.5 tsp. cocoa, 2 tsp. starch, 6 tsp. powdered sugar. Add water little by little until the desired consistency is obtained.

Pour the finished primer into a jar or glass and cover.
When the gingerbread cookies have cooled, they will become a little denser. Then the sidewalls of the walls and the upper edge of the roof will need to be slightly chipped with a fine float at an angle of 45 degrees so that they fit well together during assembly.
Comb the edges at 45 degrees
Cover the details of the gingerbread house with a primer using a brush. Any synthetic brush from a stationery store will work, just wash it well with soap and water. You need to prime it as thin as possible, smearing it over the surface as much as possible.

The side and bottom ends of the walls also need to be primed, since glaze will be applied to these parts when assembling the house. The back of the gingerbread does not need to be primed. When the primer is dry and stops shining (this happens pretty quickly), you can start painting the gingerbread cookies.
let's make The glaze will need to be divided into two parts - for the outline and for the fill. Add icing sugar to the glaze for the contour until the consistency is obtained, when the glaze does not drip from the spoon, but slowly slides and falls in a clot. Add water to the glaze for pouring a little, a few drops at a time and stir until the glaze slowly begins to drain from the spoon in a thick stream.
To draw a contour, you can use a special pastry syringe with a thin nozzle, or you can put the icing in a zip bag with a fastener, cut off a tiny corner and draw by squeezing the icing out of the bag.
Before pouring the background, it is better to circle the gingerbread along the contour, so that later you get neat edges. It is convenient to fill with a soft brush. Do not circle the windows close to the marmalade so that the glaze does not get wet.

Apply glaze to the details
When the surface of the fill seizes and stops shining, you can apply patterns over the fill, only carefully, since inside it has not yet hardened and can rinse out. We paint a gingerbread house, as your imagination tells you, you can involve children in this activity - there will be good entertainment for New Year's morning. Then we leave to dry for several hours.
When the parts are dry, you can start collect the house... If it is made for a gift or for long storage, then you need to make a box for him. In other cases, you can simply collect on a flat dish or tray.
The box is made of cardboard, with low sides, a little larger than the size of the stand, at the bottom it is better to make several layers of cardboard so that it does not bend (if the laminated cardboard, like mine, must be wiped off the box with alcohol, and if some other cardboard, then lined inside with parchment or napkins).
Put the baked stand in a box or on a tray (when the gingerbread house is assembled, it will not be possible to take it by the stand and lift it, so it should be immediately put in its place). Take two adjacent walls, apply glaze to the lower end of both walls and to one side end of one of the walls.
Glue the walls to the stand while gluing to each other. Hold them in such a position for a minute so that the glaze sets.
Install on a stand
Take another wall, apply glaze to the bottom and one side end. Stick to the stand and to one of the walls.
On the last wall, glaze the bottom end and both side ends. Stick to stand and walls.
Installing the remaining walls
Smear the corners of the house with glaze.
Attach the roof details to each other at an angle and lace up with a ribbon, tie a bow.
Remove the foil from the windows, put small gingerbread cookies inside the house (you can also put sweets or a small gift). Apply glaze to the top of the walls.
Place the roof carefully on top, making sure that it lies symmetrically. DIY gingerbread house without eggs is ready!

Gingerbread house

Now you can wrap it in a transparent polypropylene film (such a film is sold in florist shops, flowers are also wrapped in it) and beautifully tied with a ribbon. Or you can just cover it well with a plastic bag so that it does not stale.

Do not leave the gingerbread house uncovered for several days, or it may become tough. In extreme cases, if it has become stale, then it can be reanimated by leaving it wrapped in a bag with apple peel overnight - gingerbread cookies absorb moisture well from the air.

Bon Appetit! Happy New Year and Merry Christmas!