For long, I kept buying gingerbread. I don’t know why I thought baking one myself would be too complicated (laziness maybe?). Until my sister, who is a professional baker, kindly gave me her recipe, which I tested out and ended up changing a little bit so that it’s now plant based. It’s surprisingly easy, and goddam good! I make one every weekend, and I’ve got my kind of healthy treat for the week ahead. I personally eat it for breakfast, with melted dark chocolate on top, and let me tell you it is heavenly!
For one loaf:
- 225g honey (your choice of honey will change the taste of the final gingerbread)
- 125g rice milk (or any type of plant-based milk)
- 1/2 teaspoon of ginger
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of anise powder
- a pinch of nutmeg
- a pinch of vanilla powder
- 1/2 teaspoon of gingerbread spice mix
- 225g rye flour
- 1 tablespoon of olive oil
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon of sea salt
- 6 to 15g of coconut sugar, depending of what plant based milk you chose. If, like me, your choice if rice milk, it is already naturally sweetened. Therefore you’ll only need 6g or so of coconut sugar. If you used unsweetened almond milk or oat milk, you’ll need up to 15g of coconut sugar.
Preheat oven to 150°C.
Mix the honey, rice milk and spices in a pan under low heat. Gently mix everything together during 5 minutes and then let it cool and infuse.
In a bowl, mix the flour, olive oil, bicarbonate of soda, salt and coconut sugar.
Pour the wet ingredients into the dry mix, and mix it all together until you have a smooth mixture.
Pour in the mixture into a cake-shaped baking tin and let it cook in the oven for 1 hour and 15 minutes, or until it’s golden brown.
Immediately after you take the loaf out of the oven, roll it up in cling film and let it cool down so that it can preserve all its moisture.
It’ll be ready to be served 24 hours after.