Vegan Classic Gingerbread cookies

Ingredients for about 2 dozen ; 1/3 cup unsalted vegan butter

1 cup brown sugar packed

1 1/2 cup vegan molasses

2/3 cup filtered water

1 tsp salt

2 tsp cinnamon

3 tsp ground ginger

1 tsp allspice

1 teaspoon baking powder 1 teaspoon baking soda 7 cups unbleached all purpose white flour.

For the vegan icing ; 3 c vegan powder sugar

2 tsp fresh lemon juice

2 TBS filtered water

Method ;

1. Blend the brown sugar and vegan butter on low speed , then stir in the molasses, then water .

2. Add baking soda and powder then all the spices . Lastly pour in the flour until combined well . Dough should be stiff not runny .

3. Shape the dough into rectangle and wrap with plastic then refrigerate for at least 1 h ! If overnight place on the counter to soften for about 15 min before you try to roll it out .

4. Once you’re ready to roll , preheat the oven to 350°F

5. roll on floured surface 1/4 inch thick dough .

6. cut out the gingerbread shapes then place them about 2 inches apart on a cookie sheet lined with parchment paper.

7. Bake for 8-9 minutes ( for really crunchy bake for 11 min ).let them cool on rack before frosting .

For the frosting mix lemon juice water and add gradually the powdered sugar till it’s thick then transfer to a piping bag !

GET CREATIVE , then please Enjoy eating them

Fluffy Vegan GF Oatmeal Banana Bread

Ingredients;

• 3 medium bananas very ripe and spotty .

• 2 1/2 cups rolled oats

• 1/2 cup coconut sugar

• 2 tsp apple cider vinegar

• 1/4 cup nut or seed butter

• 2 TBS ground flax or ground chia seeds+ 6 tbs water

• 2 tsp baking powder

• 1 tsp vanilla extract ( optional)

• 1/2tsp salt ( I use @saleidealeufficiale because it has -75% sodium than any other salt brands )

Method:preheat you over to 350 F degree . Prepare first the the egg flax by combining the chia/ flaxseeds with the cold water and let it sit for 15 minutes to thicken .I blend 2 cups of my rolled oats in #myvitamix for 40-50 seconds till it becomes flour and then pour them in a large bowl with the baking power, baking soda and the remaining rolled oats with salt ,mix and set aside .In separate bowl with a fork I mash the banana and then add the nut butter,coconut sugar apple cider vinegar , vanilla extract and the flax or chia egg to the bowl and mix well.

Slowly incorporate the dry ingredients with the wet ones until the clumps has dissolved .pour the mix in a parchment paper lined or greased bread pan smoothing the top of with a spatula . Bake at 350F for 1 h-1.5 or until the top is golden and toothpick comes out dry and clean . Remove from oven and let it cool before slicing.( store in fridge for 1 week )

Chocolate Doughnuts 🍩

ingredients:

wet ingredients:

2 tbsp ground chia seeds (or sub for non ground)

230ml / 8.1fl.oz plant-based milk

1/2 tbsp apple cider vinegar

2 tsp vanilla extract

4 tbsp coconut oil, plus extra for greasing

Dry ingredients:

120g / 4.2oz oat flour

80 g / 2.8oz light brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

80g / 2.5oz Cocoa powder or @yoursuperfoods Chocolate Lover mix

pinch of salt

To decorate:

200 g organic dark chocolate . (optional)

*You will also need a doughnut tray. We use a 6-tray pan to make 12 doughnuts so the total cooking time is closer to 30 minutes.

Method :Preheat the oven to 180°C / 356°F fan-assisted and grease a doughnut pan with coconut oil.Transfer the ground chia seeds to a small bowl along with 4 tbsp of water. Stir to combine, then set to one side to thicken up.Transfer the plant based milk to a small bowl and add the apple cider vinegar. Give the ingredients a stir to create the ‘buttermilk’, then set to one side while you carry out the next steps.Add all the dry ingredients to a large mixing bowl and stir to combine, making sure no large clumps remain.Then melt the coconut oil on a low heat in a saucepan until fully melted and pour into the dry ingredients, along with the chia seeds and buttermilk from earlier, as well as the vanilla extract. Whisk (or use a wooden spoon) until fully combined.Pour the mixture into the doughnut moulds so each mould is roughly 2/3rds full. If using a 6 tray doughnut mould like we do, make half the doughnuts now, then reuse the mould later to bake the remaining 6 doughnuts. Bake in the oven for 12 minutes.Remove the doughnuts from the oven and leave to cool for 10 minutes in the mould, then turn out onto a cooling rack and leave to cool fully. If the doughnut hole has closed with cake mix, I use a chopstick to open up the whole.If making another 6 doughnuts, rinse out the mould, grease with coconut oil, add the cake mix and bake for 12 minutes.While the doughnuts are cooling, make the glaze by melting the chocolate and adding on the baked dough after they are cooked . Top with sprinkles.