CINDY A
01-18-2011, 11:48 PM
FOUND A RECIPE FOR GINGERBREAD ON THE WEB THIS IS IT
Tuesday, 30 November, 2010 http://vegancookbookcritic.blogspot.com/
Raw Gingerbread and a Vegan MoFo roundup.
Can you believe it's over? Vegan MoFo was an incredible success this year. With 700 vegan bloggers posting as much as possible throughout the month we certainly created a delicious presence across the interwebs.
I loved sharing my stories of creating community with food, touring restaurants through recipes, and preparing gourmet gifts to share this festive season. Thank you all for reading along.
As I mentioned a few days ago, one of the best recipes I tried this month came from Matthew Kenney's Everyday Raw Desserts. I'm delighted to share that recipe with all of your (with permission from Gibbs Smith Publishing). I have enjoyed every recipe I've tried from Matthew's book but this would make a pretty special selection to share with friends and family at a holiday party.
Gingerbread with Lemon Glaze
Gingerbread
2 cups almond flour (almond milk pulp that has been dehydrated and processed into flour)
1/2 cup coconut flour (shredded coconut processed into flour)
1/2 cup flax meal
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 cup date paste
1/4 cup agave nectar or maple syrup
1 TBSP vanilla extract
1 TBSP freshly grated ginger (I suggest increasing this to 2 TBSP)
2 TBSP coconut oil, melted
1/2 cup nut milk
1/2 cup raisins, chopped
Lemon Glaze
1 cup agave nectar or maple syrup
1/2 cup macadamia nuts
1/2 cup lemon juice
1 tsp vanilla extract
pinch salt
For the gingerbread, in a mixer (or if you're stirring savvy - a large bowl) combine first seven ingredients until well combined. Then add the date paste, agave nectar, vanilla, and ginger and continue to mix. Then slowly add the coconut oil and nut milk. You want the mixture to be fluffy and sticky, but not oily or soupy. Mix in the raisins. By hand form the dough into one large or 12 small loaf-shaped logs.
For the glaze, blend all ingredients until smooth.
Frost each small loaf or glaze the large loaf and slice into 12 pieces. Dehydrate without Teflex for 6 to 8 hours or overnight. Serve warm from the dehydrator with a drizzle of lemon glaze.
Enjoy!
Tuesday, 30 November, 2010 http://vegancookbookcritic.blogspot.com/
Raw Gingerbread and a Vegan MoFo roundup.
Can you believe it's over? Vegan MoFo was an incredible success this year. With 700 vegan bloggers posting as much as possible throughout the month we certainly created a delicious presence across the interwebs.
I loved sharing my stories of creating community with food, touring restaurants through recipes, and preparing gourmet gifts to share this festive season. Thank you all for reading along.
As I mentioned a few days ago, one of the best recipes I tried this month came from Matthew Kenney's Everyday Raw Desserts. I'm delighted to share that recipe with all of your (with permission from Gibbs Smith Publishing). I have enjoyed every recipe I've tried from Matthew's book but this would make a pretty special selection to share with friends and family at a holiday party.
Gingerbread with Lemon Glaze
Gingerbread
2 cups almond flour (almond milk pulp that has been dehydrated and processed into flour)
1/2 cup coconut flour (shredded coconut processed into flour)
1/2 cup flax meal
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 cup date paste
1/4 cup agave nectar or maple syrup
1 TBSP vanilla extract
1 TBSP freshly grated ginger (I suggest increasing this to 2 TBSP)
2 TBSP coconut oil, melted
1/2 cup nut milk
1/2 cup raisins, chopped
Lemon Glaze
1 cup agave nectar or maple syrup
1/2 cup macadamia nuts
1/2 cup lemon juice
1 tsp vanilla extract
pinch salt
For the gingerbread, in a mixer (or if you're stirring savvy - a large bowl) combine first seven ingredients until well combined. Then add the date paste, agave nectar, vanilla, and ginger and continue to mix. Then slowly add the coconut oil and nut milk. You want the mixture to be fluffy and sticky, but not oily or soupy. Mix in the raisins. By hand form the dough into one large or 12 small loaf-shaped logs.
For the glaze, blend all ingredients until smooth.
Frost each small loaf or glaze the large loaf and slice into 12 pieces. Dehydrate without Teflex for 6 to 8 hours or overnight. Serve warm from the dehydrator with a drizzle of lemon glaze.
Enjoy!