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Vegan Gingerbread

  • 2.5 cups chickpea flour
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1/2 banana, mashed
  • 1/4 tsp ginger
  • 2/3cups Rice malt syrup or alternate syrup of choice
  • 1 tsp bi carb soda (baking soda)
  1. Preheat oven to 150°c. Combine coconut sugar and coconut oil in a mixing bowl, add banana and syrup. Mix together. 
  2. Add chickpea flour, bi carb soda and ginger together into the wet ingredients and combine.
  3. Work the dough until smooth then cover and refrigerate for 30minutes. 
  4. Remove dough from fridge, lay out a sheet of baking paper and roll dough on top of this. I like to add a sheet of baking paper over to top of the dough when rolling to not worry about any sticking. 
  5. Cut your desired shapes, add to a lined tray and bake until the edges start to gold. Let cool a bit before transferring from tray.