vegan gingerbread men

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 I have been experimenting with recipes for my son who is allergic to egg and milk (among other things). I found (and played about with) a recipe for vegan gingerbread that worked pretty well and Levi loved it…….

Big bro helped with the baking…

 I am still looking for lots of great egg, soya and dairy free/vegan baking recipes so if you have a good one send it my way and I may try it out.

Recipe;

Gingerbread Biscuits (Allergy Free)

• 80ml sunflower oil/ olive oil/coconut oil (any is fine)
• 6 oz sugar (white or light brown)
• 60ml black treacle/molasses
• 60ml soya milk/orange juice ( I used the juice as my son cannot have soya yet)
• 12oz all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½  teaspoons mixed spice
• 2 ½  teaspoons ground ginger

In a bowl or food processor beat the sugar and oil for a few minutes. Add the treacle/molasses and soya milk/juice and stir in.
In another bowl sift all the dry ingredients and gradually add to the wet until you get a stiff dough and all the dry mix is used up.
 Put into a freezer bag and flatten out the dough with your hands. Refrigerate for at least an hour (or up to three days). You may need to rest the dough for 10 mins to soften if it has been in the fridge more than an hour.

Preheat oven to 175 c. Put baking paper on your baking trays.

Roll your dough to about 1/4 inch thick. I find the easiest way to do this is between two pieces of baking paper, it means you won’t need flour.  Cut into your desired shapes (patterns can be made onto the dough e.g. eyes with a cocktail stick) .Bake for 8 minutes (10 minutes if you like them a little crunchier).

Remove from oven and let them rest for 2 minutes before moving them to a cooling rack. Make sure they are completely cool if you plan to decorate.

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Filed under Allergies, Life and Strife, kids stuff