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Recipe: Áine Carlin’s Sticky Gingerbread Bites

baking
vegan
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Whether you’ve got party guests to impress with your vegan cooking prowess, or you’re looking for a healthier alternative to your go-to recipe, Áine Carlin‘s spicy sticky gingerbread bites are sure to hit everyone’s sweet spot. Quick to cook and terribly addictive, this is what Áine has to say about these punchy little vegan dessert bites:

‘I don’t really play favourites when it comes to baking but I must say I have a serious weakness for gingerbread. More like a tray bake, these small squares are sticky sweet and seriously moist – perfect for eating alongside a festive cocktail. I like to pile them up high on a cake stand and either paint them with edible gold leaf or sprinkle them with gold dust. Demure they are not, and all the better for it.’

Extract and recipe from Áine’s new book Cook Share Eat Vegan.

Sticky gingerbread bites

Read more...

Try Áine’s recipe for crispy cinnamon potato tacos.

Read our interview with Áine.

 

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(No Ratings Yet)
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Preparation Time30 MINUTES

Cooking Time45 MINUTES

Resting Time10 MINUTES

Serves10-12

LevelEasy


ingredients

Gingerbread bites
110g plain flour
50g spelt flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon allspice
pinch of sea salt flakes
1 small banana
1 thumb-sized piece of fresh root ginger,
peeled and grated
120g light brown sugar
1 tablespoon black treacle
1 tablespoon maple syrup
125ml soy milk (or other plant milk)
1 tablespoon water
1 tablespoon olive oil
½ tablespoon balsamic vinegar

Pomegranate glaze
3 tablespoons pomegranate juice
1 tablespoon satsuma juice
1 teaspoon pomegranate molasses
3 tablespoons agave nectar
1 tablespoon granulated sugar
1 tablespoon dairy-free margarine

To serve
handful of pomegranate seeds
edible gold leaf or dust (optional)

Read more...

Try Áine’s recipe for crispy cinnamon potato tacos.

Read our interview with Áine.

 

1

Preheat the oven to 190°C (170°C fan), Gas Mark 5. Line a 30 x 20cm brownie tin with baking paper.

2

Sift the flours, baking powder, bicarbonate of soda, spices and salt into a large bowl.

3

Mash the banana to a smooth purée and transfer to a separate bowl along with the grated ginger, sugar, black treacle, maple syrup, soy milk, water, oil and balsamic vinegar. Whisk thoroughly until completely combined.

4

Make a well in the centre of the flour, pour in the wet mixture and fold together gently to form a batter.

5

Pour the batter into the prepared tin and bake for 30 minutes until lightly golden. Remove from the oven and leave to cool slightly for 10 minutes before removing from the tin and transferring to a wire rack.

6

Meanwhile, add the glaze ingredients to a shallow frying pan. Bring to the boil, then reduce the heat to a simmer and cook for 10–15 minutes until reduced, thickened and syrupy.

7

While the bread is still warm, pour or brush over the glaze, covering it entirely. Sprinkle over a generous handful of pomegranate seeds and for a final, festive flourish, paint on some edible gold leaf or sprinkle over a little gold dust, if you fancy. Leave to cool completely before cutting into bite-sized squares.

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Preparation Time30 MINUTES

Cooking Time45 MINUTES

Resting Time10 MINUTES

Serves10-12

LevelEasy


ingredients

Gingerbread bites
110g plain flour
50g spelt flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon allspice
pinch of sea salt flakes
1 small banana
1 thumb-sized piece of fresh root ginger,
peeled and grated
120g light brown sugar
1 tablespoon black treacle
1 tablespoon maple syrup
125ml soy milk (or other plant milk)
1 tablespoon water
1 tablespoon olive oil
½ tablespoon balsamic vinegar

Pomegranate glaze
3 tablespoons pomegranate juice
1 tablespoon satsuma juice
1 teaspoon pomegranate molasses
3 tablespoons agave nectar
1 tablespoon granulated sugar
1 tablespoon dairy-free margarine

To serve
handful of pomegranate seeds
edible gold leaf or dust (optional)

Read more...

Try Áine’s recipe for crispy cinnamon potato tacos.

Read our interview with Áine.

 

1

Preheat the oven to 190°C (170°C fan), Gas Mark 5. Line a 30 x 20cm brownie tin with baking paper.

2

Sift the flours, baking powder, bicarbonate of soda, spices and salt into a large bowl.

3

Mash the banana to a smooth purée and transfer to a separate bowl along with the grated ginger, sugar, black treacle, maple syrup, soy milk, water, oil and balsamic vinegar. Whisk thoroughly until completely combined.

4

Make a well in the centre of the flour, pour in the wet mixture and fold together gently to form a batter.

5

Pour the batter into the prepared tin and bake for 30 minutes until lightly golden. Remove from the oven and leave to cool slightly for 10 minutes before removing from the tin and transferring to a wire rack.

6

Meanwhile, add the glaze ingredients to a shallow frying pan. Bring to the boil, then reduce the heat to a simmer and cook for 10–15 minutes until reduced, thickened and syrupy.

7

While the bread is still warm, pour or brush over the glaze, covering it entirely. Sprinkle over a generous handful of pomegranate seeds and for a final, festive flourish, paint on some edible gold leaf or sprinkle over a little gold dust, if you fancy. Leave to cool completely before cutting into bite-sized squares.

SHOW MORE
SHOW LESS

Whether you’ve got party guests to impress with your vegan cooking prowess, or you’re looking for a healthier alternative to your go-to recipe, Áine Carlin‘s spicy sticky gingerbread bites are sure to hit everyone’s sweet spot. Quick to cook and terribly addictive, this is what Áine has to say about these punchy little vegan dessert bites:

‘I don’t really play favourites when it comes to baking but I must say I have a serious weakness for gingerbread. More like a tray bake, these small squares are sticky sweet and seriously moist – perfect for eating alongside a festive cocktail. I like to pile them up high on a cake stand and either paint them with edible gold leaf or sprinkle them with gold dust. Demure they are not, and all the better for it.’

Extract and recipe from Áine’s new book Cook Share Eat Vegan.

Sticky gingerbread bites

1

Preheat the oven to 190°C (170°C fan), Gas Mark 5. Line a 30 x 20cm brownie tin with baking paper.

2

Sift the flours, baking powder, bicarbonate of soda, spices and salt into a large bowl.

3

Mash the banana to a smooth purée and transfer to a separate bowl along with the grated ginger, sugar, black treacle, maple syrup, soy milk, water, oil and balsamic vinegar. Whisk thoroughly until completely combined.

4

Make a well in the centre of the flour, pour in the wet mixture and fold together gently to form a batter.

5

Pour the batter into the prepared tin and bake for 30 minutes until lightly golden. Remove from the oven and leave to cool slightly for 10 minutes before removing from the tin and transferring to a wire rack.

6

Meanwhile, add the glaze ingredients to a shallow frying pan. Bring to the boil, then reduce the heat to a simmer and cook for 10–15 minutes until reduced, thickened and syrupy.

7

While the bread is still warm, pour or brush over the glaze, covering it entirely. Sprinkle over a generous handful of pomegranate seeds and for a final, festive flourish, paint on some edible gold leaf or sprinkle over a little gold dust, if you fancy. Leave to cool completely before cutting into bite-sized squares.

SHOW MORE
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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

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