Name: Vegan Gingerbread
Yield: 8
Ingredients: 2 cups Gluten Free All Purpose Flour; 1 tsp Xanthan Gum; 2 cups All Purpose flour.; 2 tsp Baking Soda; 2 tsp Baking Powder; 1 tsp Danbury Country Store Salt; 1 tsp Danbury Country Store Cinnamon; 1 tsp Danbury Country Store Ground Ginger; ½ cup Coconut Oil; 1 cup Molasses; ⅔ cup Rice, Almond, Coconut, Hemp..Milk; 1 tbsp Vanilla; 1 ⅓ cups Pumpkin Purée; ¾ cup Hot Water

Yields8 Servings

Nutrition Tips from Audrey
When baking vegan you need something to hold it all together. That is usually the eggs function but vegan means no egg…that is why pumpkin is added to this recipe. Applesauce, mashed banana, chickpeas, avocado and silken tofu are also good substitutes.

Yields8 Servings

Total Time30 mins

If you want it gluten free

2 cups Gluten Free All Purpose Flour

1 tsp Xanthan Gum

Or if you don't

2 cups All Purpose flour.

The rest of the Ingredients

2 tsp Baking Soda

2 tsp Baking Powder

1 tsp Danbury Country Store Salt

1 tsp Danbury Country Store Cinnamon

1 tsp Danbury Country Store Ground Ginger

½ cup Coconut Oil

1 cup Molasses

⅔ cup Rice, Almond, Coconut, Hemp..Milk

1 tbsp Vanilla

1 ⅓ cups Pumpkin Purée

¾ cup Hot Water

Preparation

Preheat oven to 325 degrees and grease/spray a loaf pan

Fold Ingredients together (except pumpkin and hot water). Stir well until the mixture is thick and smooth.

Then fold in the pumpkin purée and hot water, mixing just until the mixture is smooth.

Pour into greased loaf pan.

Bake for thirty minutes or until a toothpick comes out clean when inserted into the middle.

Let rest for 15 minutes and then invert pan (tip over) and then reinvent onto a cooling rack (so it is right side up and out of the pan).

Cool, slice and enjoy!

Ingredients