Gingerbread House

Gingerbread House

Vegan, Gluten Free, Wheat Free, Rice Free, Caffeine Free, Soya Free, Red Meat Free, Egg Free, Crohns, Coeliacs Disease & Endometriosis.

Ingredients:

House:

Gingerbread (Recipe)

Icing Sugar Glue:

9 Tbls Unrefined Icing Sugar

1-2 Tsp Water

First make a template for your gingerbread house, then cut out your shapes and cook on Gas Mark 5 for 10-15 minutes, turning the tray half way through to prevent over-cooking on one side.

Once you have cooked and let your gingerbread cool completely you can start creating your house.

To keep your gingerbread house crisp, store your gingerbread house pieces in an air tight container with baking paper in between each piece so they do not stick together, and make your house when you are going to eat it for the best results.


You will need a thick icing sugar for the glue of your house so mix your icing sugar and pop into a freezer bag and cut a little hole in one of the corners for a piping bag.

You need to pipe the icing glue onto both of the pieces you wish to be stuck together, press together the two pieces and smooth down to make a good seal and leave to dry.

Once your house has dried you can start decorating your house in which ever way you like.

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Gingerbread Mince Pies

Deep Filled

Gingerbread Mince Pies

Vegan, Gluten Free, Wheat Free, Soya Free, Caffeine Free, Rice Free, Red Meat Free, Egg Free,  Yeast Free, Endometriosis, Crohns & Coeliacs Disease Safe.

Ingredients:

Gingerbread (Recipe Here)

Mincemeat (Recipe Here)

 Pre-heat your oven on Gas Mark 5.

First make your gingerbread.

Roll out your gingerbread and cut out your circles ready for your muffin baking tin.

Cut strips of baking paper and place them under your circles before molding them into the tray, next place circles of baking paper into your gingerbread cases then pour clay beads onto the circles.

This is so the beads do not sink into your gingerbread.

Put them into the oven for 20 minutes checking them after the first 10 minutes and turn the tray.

Whilst your gingerbread cases are cooking, make your mincemeat.

When your cases are cooked, remove the beads, fill with your mincemeat and cover with a circle of gingerbread and press down on the edges and poke two holes into the top of each pie.

 Put back into the oven for 10 minutes until golden.







Now that your pies are cooked you can either devour them or pop them into a tight sealed container so they do not go soft.















Enjoy with coconut milk or thick coconut cream.

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Vegan, Gluten Free Mincemeat

Easy Christmas Mincemeat

Vegan, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Soya Free, Caffeine Free, Egg Free, Crohns, Coeliac Disease & Endometriosis Safe.

Ingredients:

7oz Whitworths Mixed Fruit (no gluten/wheat or rice added)

2oz Pecan Nuts (or your favorite nuts or omit for nut free)

220ml Mulled Fruit Juice (Waitrose)

1 Tsp Sweet Potato Starch

Put everything apart from the starch into a pan
on a medium to low heat.

Once simmering add a little of the liquid to a pot and combine with the starch to make a paste then scrape it back into the pan.

Keep stirring until the mixture becomes thick.

You can now either use it straight away or wait for it to cool and put into a jar for use within a week. 

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Gingerbread Men

Gingerbread Men 

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free, Egg Free, Caffeine Free, Red Meat Free, Yeast Free.

Ingredients:

5oz Sorghum Flour

5oz Ground Almonds

1/2 Tsp Bicarbonate of Soda

1/2 Tsp Baking Powder

2 Tsp All Spice

2 Tsp Nutmeg

1 1/2 Minced Ginger

4oz Pure Spread

4oz Light Brown Unrefined Sugar 

3 Tsp Ground Chia Seeds

6 Tsp Hot Water

1 Tbls Arrowroot Powder

1 Tsp Xanthan Gum

1/2oz Muscovado Unrefined Sugar (Optional)

Grind your chia seeds in your high speed blender.

Add your 6 Tsp water and let the seeds soak up the water whist you measure out the rest of the ingredients.

In a bowl mix your baking powder, bicarbonate of soda, spices, flour, ground almonds and light brown sugar together.

Next combine your mucovado (optional), chia seeds slurry, pure spread and minced ginger to your flour mix.

Now you have your dough cover the bowl with cling film and put it into the fridge for an hour.

You can now roll out your dough on to a piece of baking paper so that is easier to transfer to your baking tray otherwise your gingerbread will stick to your tray.

Set your oven to Gas Mark 5.

Put your tray full of your gingerbread men into the oven for 7-10 minutes depending on the size of your gingerbread men.

The big man will need 10-12 minutes.






The little men will only need 7-10 minutes.

Take them out, peel the men off of the paper and leave to cool.

Once hard you can decorate and hang them on your Christmas tree.

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Mini Carob Almond Christmas Puddings

Mini Carob Almond Christmas Puddings

Vegan, Gluten Free, Wheat Free, Rice Free,  Egg Free, Soya Free, Alcohol Free, Red Meat Free, Endometriosis, Crohns and Coeliacs Safe.

Ingredients:

Christmas Pudding Mixture (Recipe Here)

2oz Carob Powder

Once you have made your Christmas pudding mixture, mix in your carob powder.

Fill half of a pop cake mold with the Christmas pudding mixture.

Put into your oven on gas mark 5 for 20 minutes.

Check and turn your mold and cook for another 15-20 minutes.

Wait for puddings to cool down.

Then pop the cakes out of mold and decorate.

Decorate with unrefined icing sugar and almonds for the top.

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Steamed Christmas Pudding

Steamed Christmas Pudding

Vegan, Gluten Free, Wheat Free, Rice Free, No Added Sugar, Red Meat Free, Soya Free, Egg Free, Alcohol Free. Endometriosis, Crohns, Coeliacs Safe.

Ingredients:

4oz Sultanas 

4oz Mixed Fruit (Whitworths - No Rice & No Wheat)

12 Chopped Dates

2oz Cherries 

3oz Ground Almonds

1oz Chopped Coconut Oil

2 Tbls Ground Chia Seeds + 70ml Water

1/2 Tsp GF Baking Powder

1/2 Tsp Bicarbonate of Soda

200ml Mulled Fruit Juice (Waitrose)

2oz Sorghum Flour

1oz Sweet Potato Starch

First chop your dates.

Add all of your dried fruit, dates and cherries to a bowl.

Add your mulled fruit and leave to soak for an hour.

Mix your ground chia seeds with 70ml water and leave to thicken.

Then add your chia mixture with ground almonds.

Combine everything together.

Now add your sorghum flour and mix.

Now chop your coconut oil and fold it into your fruity mixture.

Next spoon the mixture into your basin or mold that you wish to use.
If you are using a basin remember to cover the top with a layer of baking paper which has a fold in the middle and then pop foil on top of the baking paper and tie with string tightly.

Put into a steamer for 1 hour on a low heat, then top up the water with boiled kettle water.
steam for another 2 hours.

Leave to cool.

Run a knife around the basin to loosen the pudding.

To re-heat the pudding just place it back into the basin re-seal with baking paper and foil and steam for another hour.

But this pudding is gorgeously moist and light cool and just served with coconut cream or hot vegan custard.

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Merry Christmas!!