Tuesday, January 4, 2011

Vegan Gingerbread with Eggnog Frosting

New Year resolutions for La Pure Mama:
1. Learn to use the DSLR like it's supposed to be used;
2. Clean the house every day;
3. Create exciting meals for the fam and you;
4. Eat gingerbread at least every other month;
5. Try more raw creations; and
6. Keep resolutions.

It is slightly past the holiday 'season' but the tree is still up and the lights are still twinkling at night. This validates my gingerbread post.; that and resolution 4.

My most favorite gingerbread ever in life came from a local restaurant that is unfortunately no more. Pastazza's gingerbread was light and fluffy, with the perfect amount of ginger. It was served warm and topped with a delicious creme fraiche. Just thinking about it makes my mouth water.

This gingerbread is a bit more dense but no less delicious. I also topped it with that delicious eggnog frosting from the eggnog cookies. The frosting is completely optional but was a lovely compliment to the gingerbread; I would suggest though, serving it atop a slice vs. covering the top like I did. It will make a much prettier picture and you will have more control of how much frosting you're getting.

The leftovers also make great bread pudding. Simply let it sit out overnight, to dry a bit, and use it for a fantastically surprising flavor addition to traditional bread pudding.

No matter what time of year, this gingerbread would make a great dessert. It's just extra special and delicious on a cold winter night!

1 1/2 Tablespoons ground flax seed
3 Tablespoons soy milk
2 1/2 cups unbleached flour

1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup sugar
1/2 cup Earth Balance
1 cup molasses
1 teaspoon fresh ginger, ground
1 cup hot water
1 recipe eggnog frosting, optional

In a small bowl, combine ground flax seed and soy milk. Whip with a fork and then set aside.

Preheat oven to 350 degrees. Spray loaf pan or square baker with a bit of olive oil spray or wipe with a little Earth Balance, to prevent sticking.

In a medium bowl, combine flour, baking soda, salt, cinnamon and cloves. Use a fork to mix well then set aside.

In a Kitchenaid or bowl with hand mixer, combine sugar and Earth Balance and mix together well. To that add the flax/soy mixture, molasses and ginger and continue mixing to combine.

When combined, slowly add dry ingredients to wet then finish with hot water. When just combined, turn off Kitchenaid and use a spatula to scrape sides and ensure all is mixed.

Pour batter into prepared pan and bake for about 50-60 minutes, until a toothpick inserted in the middle comes out clean.

Let cool then frost with eggnog frosting, if you choose to do so.


Ginger Root

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