Uncle Catherine (mary_wroth) wrote in vegancooking,
Uncle Catherine

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Gingerbread w/Maple Glaze

The following recipe is from a great little book I've just discovered, The art of tofu, by Akasha Richmond. It has lots of yummy entrees and things - but of course I went straight for the deserts. I like this recipe because it does not require an egg substitute (like enerG). This gingerbread recipe is very simple and rewarding recipe. Prep doesn't take long and you end up with a nice treat afterwards. This "gingerbread" is very similar in consistency to a brownie - so its not at all like a cookie or a gingerbread house. ;)

12"x9" baking pan
Canola oil cooking spray (I just used straight up margarine - cooking sprays BAD)

The wet:
1/4 cup canola oil
1/2 cup maple sugar (I used turbinado and that was fine)
3/4 cup Mori-Nu Lite Tofu (firm), pureed
1/2 cup apple sauce
1/2 cup light molasses
1/2 cup maple syrup
1 tablespoon orange or lemon juice (I used orange)

The dry:
3 cups cake flour
2 tablespoons baking soda
3/4 teaspoons baking powder
2 teaspoons ground ginger
1 teasoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Maple Glaze
1/3 cup maple syrup
4 tablesppons unrefined cane sugar (turbinado again)
1/4 cup finely chopped candied or crystalized ginger (crystalized - HELLO)

1. Preheat oven to 350, grease and flour the pan.
2. Whisk together wet ingredients in a large bowl.
3. Sift dry infredients in a bowl.
4. Make a well in the dry ingredients and pour in the wet.
5. Mix dry & wet until blended, don't overmix.
6. Pour into pan and cook for 30-40 minutes, until tester comes out clean.
7. Allow cake to cool for 30 minutes and then glaze. Cut into squares and serve.

Maple Glaze
1. Combine sugar and syrup in sauce pan and bring to a boil.
2. Pour over cooled cake and spread evenly.
3. Garnish with crystalized ginger.

Nutritional Info
Calories - 249
Protein - 3.1g
Carbs - 48.6g
Fat - 5g
Cholesterol - 0mg

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