Vegan gingerbread

Ingredients for 1 servings:

• 100 ml water
• 400 g agave syrup
• 100 g cane sugar
• 60 g vegetable fat, e.g. Biskin Gold
• 300 g rye flour
• 300 g wheat flour
• 1 pack of gingerbread spice
• 5 tsp baking soda
• 2 tsp baking powder
• e.g. soy cream (soy cream cuisine) for brushing
• some margarine

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 35 minutes

Fragrant gingerbread, for making delicious witch’s houses or tree decorations

For the dough, heat the water, agave syrup, and cane sugar in a saucepan until the sugar has completely dissolved. Now add the vegetable fat and melt while stirring gently. Remove the pan from the heat and let the mixture cool. Then fold in the remaining ingredients using a dough hook and knead everything into a nice brown dough. Let the dough rest in a covered bowl in the refrigerator overnight. Now lightly grease your hands with margarine and knead the gingerbread dough several times to soften it a bit. Roll it out on baking paper using a rolling pin and cut out tree decorations or elements for a gingerbread house. Lift off the excess dough edges (this prevents the elements from warping) and place the gingerbread pieces on a baking sheet using the baking paper. Brush with a little Sojacuisine, if desired. Bake in a preheated oven at 150°C (convection oven) for 10-15 minutes. Be careful to leave some space between the individual gingerbread cookies, as they will expand a little during baking.