Soft gingerbread bars (vegan)
In these fluffy and soft gingerbread bars you can find all the Christmas spices combined with a light touch of orange. Easy and quick recipe for vegan gingerbread.
Servings: 1 baking tray
Ingredients
- 3 tbsp ground flaxseed
- 9 tbsp water
- 100 g aquafaba the water in a can chickpeas
- pinch of salt
- 150 g white sugar
- 300 ml vegan milk
- 50 g agave or maple sirup
- 125 ml plantbased oil for example olive oil or canola oil
- 350 g flour
- 200 g almonds finely ground
- 4 tsp cinnamon
- 2 tsp gingerbread spice or selfmade gingerbread spice (see above)
- 10 g baking powder
- zest of 1 orange
Instructions
- Preheat the oven to 200 degrees Celcius or 392 degrees Fahrenheit.
- Mix the flax seeds with the water and let it stand for 5 minutes.
- Briefly whip the chickpea water with a pinch of salt, then add the sugar and whip everything for 5 minutes until a firm snow has formed.
- Mix the flaxseed mixture, oil, vegan milk and agave syrup in a bowl with a whisk, then add all the dry ingredients. Finally fold in the whipped snow.
- Pour the mixture onto a baking tray lined with baking paper. Bake the gingerbread sheet cake in the oven for 20 minutes.
- If you like, you can cut the cake into large pieces and cover them with dark chocolate or garnish them with icing sugar.
- If you store the bars in an airtight container in a dark room without draught, they will keep for 1 to 2 weeks.