The first thing I think we should acknowledge is my piping skills (or lack of) – it’s definiely not where my talents lie.
Now that’s out of the way, we can talk about these delicious gingerbread men (and stars!) that I’ve made. Christmas is slowly creeping up so obviously I had to get the gingerbread out! This is a vegan recipe, so not quite the traditional method but I think it tastes even better than usual in my opinion. I also used pip & nut orange and almond butter for a slight twist, and it goes gloriously with this recipe. The result – gingerbread that isn’t too hard or too soft, with the perfect balance of flavours. Absolutely delicious!
- 45g coconut butter or margarine, at room temp
- 45g + 1tsp pip & nut chocolate orange almond butter
- 25g brown sugar
- 30g protein powder – I used ginger biscuit flavour but chocolate will work too
- 1 tsp cinnamon
- 1 tbsp malt syrup (or another sticky sweeter)
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 2 tsp ginger powder
- 1 tsp bicabonate of soda
- 1 flax egg
- 90g spelt flour (plus extra for rolling)
- 2 tsp water
- To top: melted chocolate, icing sugar
- Preheat oven to 180c and line a baking tray
- Cream together the butter, almond butter and brown sugar
- Add the protein powder and stir in, then add the cinnamon, malt syrup, allspice, nutmeg, ginger, bicarbonate of soda and flax egg. Stir well to combine
- Sift in the flour and use your hands to form a dough. Add in a little water if it’s too crumbly
- Transfer the dough to a clean surface and roll out until it/s about 1/2 a cm thick
- Cut shapes with a cookie cutter and transfer to a baking tray. Repeat until all the dough is used up
- Bake in the oven for 10 minutes then remove and allow to cool completely before decorating!