Vegan Gingerbread House
Baking and Desserts • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Wheat Flour 5 cups
- Vegetable Oil 4 cups
- Gingerbread-flavored syrup 1 cup
- Flaxseeds 3 tablespoons
- Water ¾ cup
- Spices to taste
- Activated Baking Soda 1 teaspoon
- Aquafaba 5 fl oz
- Sugar 10 oz
- Meyer Lemon Juice 1 tablespoon
- Cinnamon 0 oz
- Ground clove 0 oz
- Cardamom 0 oz
- Grated Ginger Root 0 oz
- Nutmeg 0 oz
- White Pepper (whole) 0 oz
- Star anise 0 oz
Step-by-Step Guide
Step 1
Knead the dough well, place it in an airtight container or bag, and refrigerate overnight.
Step 2
Before cooking, take the dough out about 20–30 minutes in advance to let it warm up a bit. Roll it out and cut out the house parts using pre-prepared templates. You can find templates online, or even better — draw them yourself.
Step 3
Bake at 355°F for 5–20 minutes.
Step 4
The time depends on the size of the shapes. Carefully remove the finished gingerbread from the baking sheet and place it on a flat surface.
Step 5
Initially, they will be soft and fragile, but they will firm up as they cool.
Step 6
Aquafaba is the broth left over from cooking chickpeas, or the liquid from a can of chickpeas. Due to its high protein and starch content, aquafaba can serve as a direct substitute for egg whites. This recipe requires rich, dark yellow aquafaba, so it may need to be reduced to that state.
Step 7
Turn the sugar into powder using a coffee grinder.
Step 8
Whip the aquafaba with a mixer on high speed until stiff peaks form, add lemon juice, and then gradually add the powdered sugar (no more than 50 grams at a time). Continue whipping and adding sugar until the desired consistency is achieved. The finished icing should be thick but elastic.
Step 9
Nutmeg can be conveniently grated using a fine grater. Ground spices can be measured at approximately 2 grams per teaspoon.
Step 10
Mix everything together and store in a glass airtight container.
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