Sunday, September 21, 2008

Vegan Gingerbread

My younger daughter is sensitive to milk proteins, which has forced me to investigate the world of vegan baking. As it turns out, this coincides nicely with my desire to find lower-fat recipes! This gingerbread is a great snack with some apple slices on a fall day or with a dollop of whipped cream or jelly for dessert. It is so light and fluffy, you won't miss the eggs or butter!

Vegan Gingerbread
Prep time: 10 minutes
Bake time: 30 minutes

This needs to go into the oven immediately after it is mixed, so make sure your baking pan and oven are ready to go!

1/2 cup whole wheat flour
1/2 cup white flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp nutmeg
2 Tbsp canola oil
2 Tbsp applesauce
1 Tbsp maple syrup
1/4 cup molasses
1/2 cup soy milk
2 tsp cider vinegar
1 Tbsp vanilla extract

Preheat oven to 350F; spray an 8x8" pan with non-stick spray. In a large bowl, whisk together all of the dry ingredients (flours, baking powder, baking soda, sugar, salt, spices). In a smaller bowl, whisk together the oil, applesauce, maple syrup, molasses, milk, vinegar, and vanilla extract until well-blended. Stir the wet ingredients into the dry until blended; immediately pour into your baking pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.

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