Vegan Gingerbread with Maple Glaze
Ingredients
The gingerbread
-
2
tbsp
ground flax
-
6
tbsp
water
-
½
cup
almond milk
-
1
tsp
vinegar or lemon juice
-
2
cups
whole wheat pastry flour
-
1
tbsp
baking powder
-
1 ½
tsp
ground ginger
-
1 ½
tsp
cinnamon
-
½
tsp
allspice
-
½
tsp
fine sea salt
-
1
cup
pumpkin puree
-
¼
cup
pure maple syrup
-
½
cup
molasses
-
3
tbsp
vegan butter, melted
The maple glaze
-
¼
cup
organic powdered sugar
-
1
tbsp
pure maple syrup
-
1
tbsp
softened vegan butter
-
1-2
tsp
almond milk
-
½
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 5x9 inch loaf pan.
- In a medium bowl, mix ground flax with water and set aside to thicken.
- Whisk almond milk and vinegar in a measuring cup and set aside.
- In a large bowl, combine flour, baking powder, ginger, cinnamon, allspice, nutmeg, and salt.
- Add the wet ingredients (flax mixture, pumpkin, molasses, maple syrup, melted butter, vanilla, and milk) to the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for one hour.
- While the bread is baking, prepare the glaze by whisking together all glaze ingredients.
- Let the bread cool for 30 minutes before transferring it to a wire rack to cool completely, then drizzle with glaze.
Nutrition Facts (estimated)
Servings
10-12 slices
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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