Vegan Gingerbread

Vegan gingerbread for the holidays, yum! This is a tasty addition to a holiday meal, or an easy gift to bring to a holiday party.

the only thing to be careful about is that this gingerbread can get a bit crumbly because it is so moist.

I recommend keeping it in the loaf pan until you are ready to use it.

The recipe makes two loafs, or you can use a 9 x 13 inch baking pan and create gingerbreaad squares - either way they are wonderful!

You'll need:
1 cup Earth Balance organic butter substitute
1 cup turbinado sugar
1/2 cup molasses
2/3 cup boiling water
2 tbsp organic ground flax seed
1 cup organic applesauce
2 cups organic whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon

Preheat oven to 350°. Grease and flour 2 loaf pans, or one 9 x 13 inch baking pan. In a large bowl, combine flour, baking soda, ginger and cinnamon.

Before starting with the wet ingredients, you'll need to make your "eggs". Add the flax seed to the boiling water (remove from heat) and stir for about 3-4 minutes until the consistency becomes gelatinous.

In a small saucepan, melt the Earth Balance over a low heat. Use a mixer to beat in the sugar, molasses, flax seed mixture, and applesauce until the mixture is smooth. Slowly add the dry ingredients while still mixing until the batter is thick.

Pour the batter into the pans you pre-greased and floured and bake for 45 - 50 minutes in the loaf pans, or 35 minutes in the 9 x 13 inch pan. Remove from the oven when you can stick a toothpick in and pull it out clean. Let it cool for 5 minutes before serving.

For added yumminess, top it with some vegan whipped cream.

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