A festive recipe from Maria-Carin Gala’s Organic Kitchen.
Vegan Christmas baking can be so easy and you don’t even have to melt any coconut oil for these; use marvellous olive oil instead. You can make gingerbread people (boys and girls) out of this dough using currants for decoration, or how about some shooting stars? Elks are nice too.
To avoid buying all the spices listed you can easily use a spice mix for gingerbread. If you do purchase all of them, let yourself get lost in the aroma, they’re best freshly ground… mmm… enjoy these homemade cookies with a warm cup of Rooi Chai (recipe to come…) – now that’s cozy!
Makes 15-20 cookies, depending on their size, of course
1 cup buckwheat flour
1/2 cup rice flour
1/2 cup muscovado sugar
1 tbsp cinnamon, obviously ground
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp bicarb
1/4 cup olive oil
4-5 tbsp rice or soy milk or water
1 tbsp blackstrap molasses
Also a few currants for decoration
Preheat oven to 160°C.
First mix the dry ingredients well, then add the wet ingredients and knead into a uniform dough.
Refrigerate for about 15-20 minutes.
Roll out onto a floured surface, or baking paper, cut out the cookies with a medium-sized gingerbread cutter and decorate them with the currents to suggest buttons, eyes or boobs.
Bake for about 15 minutes.
You might have to rescue the thinner ones by taking them out of the oven with a spatula and letting the thicker ones bake a few minutes longer.
If you are cutting smaller cookies, then bake for 10 minutes and keep a close eye on them, so they don’t burn.
They harden greatly when they cool.
In case you have undercooked them all, you can re-bake them at about 100°C for 15 minutes or longer to dry them out, or in other words make them crunchy, cookie-like.
This is a neat little trick to have up your sleeve.
For a more ‘normal’ cookie, as we are used to eat, add up to 1 cup of sugar. I prefer to use only ½ cup; it will still taste delish but is only half as naughty, and definitely not like a normal cookie.