Recipe: Áine Carlin’s Sticky Gingerbread Bites
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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
Preheat the oven to 190°C (170°C fan), Gas Mark 5. Line a 30 x 20cm brownie tin with baking paper.
Sift the flours, baking powder, bicarbonate of soda, spices and salt into a large bowl.
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.
Make a well in the centre of the flour, pour in the wet mixture and fold together gently to form a batter.
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.
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.
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.
Preheat the oven to 190°C (170°C fan), Gas Mark 5. Line a 30 x 20cm brownie tin with baking paper.
Sift the flours, baking powder, bicarbonate of soda, spices and salt into a large bowl.
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.
Make a well in the centre of the flour, pour in the wet mixture and fold together gently to form a batter.
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.
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.
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.
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
Preheat the oven to 190°C (170°C fan), Gas Mark 5. Line a 30 x 20cm brownie tin with baking paper.
Sift the flours, baking powder, bicarbonate of soda, spices and salt into a large bowl.
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.
Make a well in the centre of the flour, pour in the wet mixture and fold together gently to form a batter.
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.
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.
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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