Vegan gingerbread house
8 servings
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Knead the dough well, place it in an airtight container or bag, and put it in the refrigerator overnight.
- Whole grain flour: 5 glass
- Vegetable oil: 4 glasss
- Sugar syrup: 1 glass
- Flaxseed flour: 3 tablespoons
- Water: 0.8 glass
- Spices: to taste
- Soda: 1 teaspoon
2
Before cooking, take the dough out about 20-30 minutes in advance to let it warm up a bit. Roll out the dough and cut out the house parts using pre-prepared templates. Templates can be found online, or even better — draw them ourselves.
3
Bake at 180 degrees for 5–20 minutes.
4
The time depends on the size of the shapes. Carefully remove the finished cookies from the tray and place them on a flat surface.
5
At first, they will be soft and fragile, but as they cool down, they will harden.
6
Aquafaba is the broth left after 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 a rich dark yellow aquafaba, so it may need to be reduced to that state.
- Aquafaba: 150 ml
7
Turn sugar into powder using a coffee grinder.
- Sugar: 250 g
8
Whip aquafaba with a mixer on high speed until stiff peaks form, add lemon juice, and then gradually add powdered sugar (no more than 50 grams at a time). Continue whipping and adding sugar until the desired consistency is reached. The finished icing should be thick but elastic.
- Aquafaba: 150 ml
- Lemon juice: 1 tablespoon
- Sugar: 250 g
9
Nutmeg is conveniently grated using a fine grater. Ground spices can be measured at about 2 grams per teaspoon.
- Nutmeg: 2 g
10
Mix everything and store in a glass airtight container.
- Cinnamon: 20 g
- Carnation: 6 g
- Cardamom: 4 g
- Ground ginger: 4 g
- Black allspice: 2 g
- Ground anise (star anise): 2 g