#gingerbreadlove

Get in the holiday spirit with these easy homemade gingerbread cookies. Soft, chewy, and bursting with flavor, they're the perfect treat for festive gatherings.

These little gingerbread cakes are great for the holidays. They don't have any grains and are vegan, so they can be eaten by people with a wide range of dietary needs. They are too good to resist because they taste so good with the warm spices and rich molasses.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup molasses. 1/4 cup coconut oil, melted. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon baking soda. Pinch of salt. 1/2 cup non-dairy milk. 1 teaspoon apple cider vinegar. 1 teaspoon vanilla extract. Vegan frosting and decorations of choice.

Instructions: Warm the oven up to 350F 175C and grease two mini cake pans. Put ginger, cinnamon, cloves, baking soda, salt, and coconut flour in a large bowl. Mix them together. Butter the coconut oil and mix in the maple syrup, molasses, nondairy milk, apple cider vinegar, and vanilla extract. Add the dry and wet ingredients together and mix them well. Fill up each mini cake pan about halfway with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Before taking the cakes out of the pans, let them cool completely. After the cake is cool, use vegan frosting and your favorite Christmas decorations to decorate it.

Prep Time: 15 minutes

Cook Time: 25 minutes

These homemade Gingerbread Marshmallows are a delightful holiday treat with warm spices and a hint of molasses. They make a great addition to your hot cocoa or can be enjoyed on their own.

Ingredients: 3/4 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 2 1/2 tablespoons unflavored gelatin. 1/2 cup cold water. 1/4 cup molasses. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 1/2 cup powdered sugar for dusting. 1/2 cup cornstarch for dusting.

Instructions: Mix 1/4 cup water, corn syrup, and granulated sugar in a medium saucepan. Stirring constantly, heat for a while until the sugar dissolves. Sprinkle the gelatin over half a cup of cold water in a different bowl. Let it sit for about five minutes to bloom. Remove the sugar mixture from the heat source as soon as the candy thermometer registers 240F 115C. In the hot sugar syrup, gradually whisk in the gelatin mixture until completely dissolved. Add molasses, salt, ground cloves, ground cinnamon, and ground ginger and stir. Blend until thoroughly blended. Beat the mixture on high speed for 8 to 10 minutes, or until it becomes thick and fluffy, using an electric mixer. Beat in vanilla extract and beat one more minute. Grease a square baking pan with parchment paper, then liberally dust it with a blend of cornstarch and powdered sugar. Using a spatula, level the top of the marshmallow mixture once it has been poured into the prepared pan. Sprinkle additional powdered sugar and cornstarch mixture on top. Let the marshmallows sit overnight or for at least four hours at room temperature. After setting, take the marshmallow block out of the pan and use cookie cutters or a sharp knife to cut it into the desired shapes. To keep them from sticking, dust the chopped marshmallows with additional powdered sugar and cornstarch mixture. Enjoy your Gingerbread Marshmallows now! These are great as a festive treat or with hot cocoa.

Prep Time: 30 minutes

Cook Time: 10 minutes

A vegan gingerbread cake that is moist and full of flavor, topped with a light lemon whipped cream. This dessert is wonderful for any event because it has both warm spices and tangy lemon.

Ingredients: 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup molasses. 1/2 cup maple syrup. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1/2 cup non-dairy milk such as almond or soy. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 cup vegan whipped cream store-bought or homemade. Zest of 1 lemon. 2 tbsp lemon juice. 2 tbsp powdered sugar.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In another bowl, mix together the molasses, maple syrup, applesauce, vegetable oil, non-dairy milk, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Transfer the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the lemon whipped cream. In a mixing bowl, combine the vegan whipped cream, lemon zest, lemon juice, and powdered sugar. Beat until stiff peaks form. Once the cake has cooled completely, spread the lemon whipped cream on top. Slice and serve the vegan gingerbread cake with lemon whipped cream.

Prep Time: 20 minutes

Cook Time: 35 minutes

For school lunches, these Spicy Spelt Gingerbread Muffins are a great treat. Healthy spelt and almond flours are used to make them. Molasses and maple syrup are used to sweeten them, and ginger, cinnamon, cloves, and nutmeg are used.

Ingredients: 1 cup spelt flour. 1/2 cup almond flour. 1/2 cup molasses. 1/4 cup coconut oil. 1/4 cup maple syrup. 1/4 cup unsweetened applesauce. 1 tsp ground ginger. 1/2 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1/4 tsp baking soda. 1/4 tsp baking powder. 1/4 tsp salt. 1 egg. 1/2 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine spelt flour, almond flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. In another bowl, whisk together molasses, coconut oil, maple syrup, applesauce, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly among the muffin cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, pack them in a lunchbox for a delicious school snack!

Prep Time: 15 minutes

Cook Time: 20 minutes

With their rich, spicy flavor, gingerbread cookies have become a holiday tradition. They're ideal for cutting out cute and festive shapes.

Ingredients: 3 1/4 cups all-purpose flour. 1 teaspoon baking soda. 3/4 teaspoon ground cinnamon. 3/4 teaspoon ground ginger. 1/2 teaspoon ground cloves. 1/2 teaspoon salt. 3/4 cup unsalted butter, softened. 3/4 cup packed brown sugar. 1/2 cup molasses. 1 egg.

Instructions: Warm the oven up to 175F 350C. Mix the flour, baking soda, spices, and salt in a medium-sized bowl with a whisk. Put away. Mix butter and brown sugar together in a big bowl until the mixture is light and fluffy. Add the egg and molasses and beat until everything is well mixed. Slowly add the dry ingredients and mix them in until dough forms. Split the dough in half, wrap each half in plastic wrap, and put them in the fridge for at least an hour. Spread the dough out on a floured surface and cut it into the shapes you want. For 8 to 10 minutes, bake the cookies on a baking sheet. Some time should pass on the baking sheet before the cookies are moved to a wire rack to cool.

Prep Time: 30 minutes

Cook Time: 10 minutes