It’s nearly Christmas!! Meaning I’ve basically had time to do nothing. I really wanted to make some vegan gingerbread this year and I finally found some time to do it. I was a bit wary because this was my first time baking anything in our new oven – our old oven sadly died a couple of weeks ago (we had it for 20 years and it was here when we moved in!). The new oven is all in centigrade and has a fan so everything cooks a lot quicker.
These turned out great however! I’ve used wholegrain spelt flour because I wanted a deeper darker cookie but if you want to you can use regular flour. If you want to use these cookies as christmas tree decorations make a small hole in the dough before baking – then thread through some ribbon after they are chilled.
Recipe adapted and veganised from here
- 400g wholegrain spelt flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 125g vegan butter
- 175g soft brown sugar
- 3 tbsp aquafaba
- 2 tbsp maple syrup
- 2 tbsp golden syrup
- Preheat your oven to 350f/180c. Line two baking trays with parchment paper or silpat mats and set aside.
- In a large bowl sift together the flour, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
- In the bowl of a stand mixer add the butter and brown sugar. Beat on medium to cream together. Drizzle in the golden syrup and maple syrup. Add the aquafaba until everything is well mixed
- Slowly add the flour mixture bit by bit until the mixture comes together in a dough.
- Tip the dough out onto some clingfilm and knead lightly for about 3 minutes. It will be sticky – kneading it in the clingfilm will help reduce some mess!
- Wrap the dough up in the clingfilm and leave it in the freezer to chill for 1 hour.
- Remove the dough from the freezer. Tip it out onto a well floured work surface. Using a floured rolling pin roll the dough out thinly, to around 1cm thick. Use cookie cutters to cut out your desired shapes until all the dough is used up. I used a mixture of star shapes, christmas tree and holly leaf cutters.
- Carefully place the cookies onto the prepared baking trays – making sure to leave a good distance between them as they will expand outwards when cooking.
- Bake the cookies in the oven for 12 minutes or until golden brown.
- Leave the cookies to cool on the parchment before peeling off and dusting with icing sugar.
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It’s Thanksgiving on Thursday! So it’s prime pumpkin pie time. Now that I’m pretty much half American it’s time to make my own. I never made one of these pre-vegan so I had to come up with a way to make the same eggy custard that the “normal” pumpkin pie has.
It was pretty much the worst day ever weather wise when I took these photos so it’s a really moody looking pumpkin pie!
I’m using my aquafaba sweet pastry from my cherry pie that I made back in the summer.
This recipe makes one 9 inch round and 2 inch deep pie. I use this dish from Le Creuset. The pie needs to cool completely before serving because of it’s custard like nature. Serve it cold with coconut whip or soya cream! It’s also yummy with a little bit of coconut sugar sprinkled on top.
For the pastry
- 8oz plain flour
- 4oz vegan butter
- 2oz aquafaba
- 1oz caster sugar
For the pumpkin pie filling
- 1 cup raw cashews, soaked for at least 8 hours
- 1 can pumpkin puree
- 3/4 cup coconut milk
- 3/4 cup water
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- 3/4 cup maple syrup
- 1/4 tsp salt
- 1 tsp arrowroot powder
- Start by making the pastry. Add the flour and butter to a bowl and either using your hands or the dough hook on a stand mixer, rub the butter into the flour until the mixture resembles a coarse sand. Stir in the sugar. Make a well in the centre of the mixture and add the aquafaba. Mix well with a wooden spoon or beat with the dough hook until the mixture comes together in a dough. Either continue beating with the dough hook for another 3-4 minutes until smooth or tip out onto a well floured work surface and knead until smooth – about 5 minutes.
- Wrap the pastry in clingfilm and place in the fridge for at least 1 hour, preferably 2.
- Preheat the oven to 350f. Whilst the pastry is chilling, make the pumpkin pie filling. Drain and rinse the cashews and add to a blender with the 3/4 cup coconut milk. Blend on high until smooth, scraping down the sides as necessary.
- Add the pumpkin puree, water, maple syrup, pumpkin pie spice, salt and arrowroot. Blend again until everything is well incorporated. Set aside.
- Remove the pastry from the fridge. Tip out onto a well floured work surface and using a floured rolling pin, roll it out into a 10-11 inch diameter circle. Using the rolling pin to help, carefully lay the pastry over the pie dish, letting the excess hang over the sides.
- Carefully press the pastry into the bottom of the dish. Prick the bottom of the pie dish all over with a fork – paying particular attention to the areas near the sides of the pie crust.
- Fold the pastry over the edges of the pie dish and cut away any excess pastry. Carefully press the pastry onto the sides of the dish – here you can add a fluted pattern to the edges if you like. Any excess pastry can be frozen or used as decoration!
- Line the pastry with a piece of parchment paper and fill it with baking beans – making sure to push them right to the edges to support the pastry. Bake the pie crust in the oven for 10 minutes, then rotate and bake for a further 5 minutes. Remove the parchment paper and baking beans then bake for an additional 5 minutes to crisp up the bottom.
- Remove the pie crust from the oven and pour in the pie filling, using a spatula to smooth it out.
- Bake the pie in the oven for 20 minutes, then rotate and bake for another 20 minutes. The top should have formed a crust and have a golden brown appearance. It will still have a bit of a jiggle to it but should not be completely liquid in the middle. If the middle seems too wet still, move the pie to the bottom shelf and lay a piece of parchment paper on the shelf above – this will stop the pie from catching too much and bake for additional 5-10 minutes.
- Remove the pie from the oven and leave to cool completely before placing in the fridge. The pie may crack as it cools – this is purely cosmetic and it tastes fine!
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One of the Le Creuset pans I received was a Madeleine pan. It’s the kind of baking pan I’ve always wanted to own but never really felt justified in buying. I mean, a pan that you only use for one thing? But now I have one!
I’m using orange extract here but feel free to sub it for fresh orange juice if you can’t find it although you may not get as an intense orange flavour.
This recipe makes approximately 24 madeleines.
- 1 cup plain flour
- 2/3 cups cane sugar
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 6 tbsp aquafaba (liquid drained from a can of chickpeas)
- 150ml/2/3 cup melted vegan butter
- 1/4 tsp orange extract
- 1/2 tsp orange zest
- 2-3 tbsp icing sugar
- Preheat the oven to 375f/190c.
- Melt the butter in a small pan and set aside to cool slightly.
- In a large bowl sift together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the aquafaba and sugar. Beat on low for a few minutes until mixed and slightly foamy.
- Slowly add the flour mixture whilst beating on medium until well mixed. Slowly drizzle in the melted butter. Add the zest and the orange extract.
- Beat until the mixture is smooth and shiny. It will resemble a thick batter.
- If your pan is not a non-stick pan, butter and flour the madeleine pan and carefully spoon a tablespoon of the mixture into the pan. Bake in the oven for 4 minutes, then rotate and bake for another 4-8 minutes until golden brown. The middle of the madeleine should spring back when touched.
- Remove from the oven, leave the pan to cool for 2 minutes. Carefully remove the madeleines from the pan. Cool the madeleines with the flat side on a wire wrack.
- Repeat the baking process with any leftover batter.
- Once cooled, dust the madeleines with a little icing sugar.
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