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Vegan gingerbread recipe
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Prep Time:
480 minutes
Cook Time:
25 minutes
Total Time:
505 minutes
Vegan and egg-free gingerbread recipe for all to enjoy during Christmas festivities.
Ingredients:
  • 2 tsp white chia seeds
  • 375.00 ml plain flour, plus extra for dusting
  • 10.00 gm ground ginger
  • 1 tsp ground allspice
  • 100g original Nuttelex spread
  • 90.00 gm dark brown sugar
  • 26.60 gm treacle
  • 75.00 gm pure icing sugar
  • 7.00 gm glucose syrup
  • 5.30 gm lemon juice
Instructions:
  • In a small bowl, combine chia seeds with 1 1/2 tablespoons of water. Stir occasionally and let sit for 20 minutes until thickened.
  • In a large bowl, sift flour and spices, then add spread. Use your fingertips to rub the spread into the flour until it resembles fine crumbs. Add sugar, treacle, and chia mixture, and stir until the mixture just starts coming together. Turn the mixture out onto a lightly floured surface and knead until smooth. Shape into 2 discs, wrap each in plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 180C/160C fan-forced and grease 2 large baking trays. Line them with baking paper. Roll out 1 dough disc between 2 sheets of baking paper until 3mm thick. Cut out shapes using a 6.5cm gingerbread man and 6.5cm Christmas tree cookie cutter, re-rolling and cutting trimmings as needed. Place the shapes 4cm apart on the prepared trays. Use a skewer to create eyes and mouths for the gingerbread men.
  • Bake until edges turn golden, about 12 minutes. Let cool on trays for 5 minutes, then transfer to a wire rack. Repeat with remaining dough using 5cm gingerbread man and Christmas tree cookie cutters. Bake until edges turn golden, about 10 minutes.
  • Prepare the Egg-free Royal Icing by sifting icing sugar into a bowl. Mix in 3/4 teaspoon of water, glucose syrup, and lemon juice until smooth. Transfer the mixture into a piping bag with a 2mm plain nozzle. Decorate as shown in the picture. Allow the icing to set overnight. Serve and enjoy!

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