This year's gingerbread people coming from the oven are molasses-free and also vegan. Hmmm, and they are .... yummy! This is a twist to traditional recipes for the holidays so that everybody — even the egg- and dairy-intolerant people, or the ones who don't like molasses taste (like me) — can have a bite to celebrate the season.
Agave Gingerbread People
Agave is a cactus originally from Mexico. Its syrup, or nectar, is deliciously sweet, and became popular lately as a alternative sweetener due to its low glycemic index.
1/3 canola oil
1/2 cup brown turbinado sugar
1/4 cup amber agave nectar
1/4 cup vanilla almond milk
3 cups King Arthur's white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup crystallized ginger
1/4 spoon ground allspice
1/4 teaspoon ground cardamom seeds
1/4 teaspoon ground nutmeg
Mix oil, sugar, and agave nectar with almond milk. Add ginger. Sift in flour with baking powder, baking soda, salt, and spices. Knead or mix with a paddle attachment of a stand mixer until it forms a smooth dough. Pat it into a disc and cover with plastic wrap, then let it rest in the fridge for at least one hour.
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. Take the dough from fridge, set it on the prepare sheet, and roll it out to a 1/4 inch-thickness. Cut cookies with cutters and remove dough around the cut-outs — this way you don't have to transfer them to the sheet and risk breaking them,
Bake for about 15 minutes. Let them cool down before decorating.
1/2 cup brown turbinado sugar
1/4 cup amber agave nectar
1/4 cup vanilla almond milk
3 cups King Arthur's white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup crystallized ginger
1/4 spoon ground allspice
1/4 teaspoon ground cardamom seeds
1/4 teaspoon ground nutmeg
Mix oil, sugar, and agave nectar with almond milk. Add ginger. Sift in flour with baking powder, baking soda, salt, and spices. Knead or mix with a paddle attachment of a stand mixer until it forms a smooth dough. Pat it into a disc and cover with plastic wrap, then let it rest in the fridge for at least one hour.
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. Take the dough from fridge, set it on the prepare sheet, and roll it out to a 1/4 inch-thickness. Cut cookies with cutters and remove dough around the cut-outs — this way you don't have to transfer them to the sheet and risk breaking them,
Bake for about 15 minutes. Let them cool down before decorating.
1 comment:
This is a fascinating gingerbread, and I will enquire where to find amber agave nectar here in Israel, in order to try the recipy!
Post a Comment