Plant-based living doesn’t mean you can’t enjoy classic treats, like ever popular gingerbread biscuits!
Ingredients
- 1 tbsp ground flax seed
- 3 tbsp water
- ¾ cup vegan butter, softened
- ¾ cup coconut sugar
- ⅔ cup molasses
- 1 tsp vanilla extract
- 3 cups Lifestyle Food Self-Raising Flour
- 1 scoop Biogen Plant Based Protein Powder, Vanilla flavour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp salt
Biogen Plant Based Protein is an excellent choice of protein for athletes and individuals following a vegan or dairy-free lifestyle. Contains rice and pea protein is free from gluten, dairy, and lactose making it easily digestible, especially with the added bamboo fibre.
Instructions
- Combine ground flax seed with water in a small bowl and let sit for 10 minutes. This makes a flax egg.
- In a separate, large bowl, beat together vegan butter, brown sugar and molasses until creamy, about 3 minutes.
- When the flax egg is ready, add that and vanilla to the bowl and beat again.
- Add in flour, protein powder, baking soda, spices and salt.
- Stir these together with a spatula until combined, and use your hands to form 2 equal-size balls.
- Lay down a piece of parchment paper, then one ball, then another same size piece of parchment paper on top, and roll out the dough to 1.5 cm thick.
- Preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper.
- Cut out gingerbread biscuit shapes. Transfer cutouts to a baking sheet.
- Place in oven and cook for 9-11 minutes.
- Remove and transfer to a cooling rack and cool completely before icing.
- Repeat with the remaining ball of dough, and decorate as desired.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
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