Healthy Christmas Recipe 2022: Make Gluten-Free Gingerbread For Christmas 2022 With This Delicious Recipe

It's Christmas Eve already and it demands for Christmas festivities, treats and savouries, decor, gifts and presents, lip-smacking food and everything pretty and bright. And we definitely want to celebrate Christmas Eve just like that with our near and dear ones. Chef Anirudh at The Westin Goa shared his Gingerbread recipe with us which is easy-to-make and delicious. Try out this recipe for Christmas this year and surprise your family and friends with your near-professional culinary skills. Even though gingerbread is a year-long loved dessert, Christmas is one of the perfect days to try out the recipe.

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Gingerbread for Christmas!

Try out this gingerbread recipe today that is gluten-free and vegan too!

Ingredients:

• 95 gm brown rice flour

• 70 gm buckwheat flour

• 70 gm sunflower seeds

• 30 gm tapioca flour

• 30 gm cacao or cocoa powder

• 100 gm sugar

• 10 gm baking powder

• 10 gm bicarbonate of soda

• 5 gm ginger

• 3 gm cinnamon

• 10 gm nutmeg

• 5 gm cloves

• a pinch of sea salt

• 30 ground flaxseed + 45 ml water

• 80 ml applesauce

• 80 ml olive oil

• 60 ml molasses

• 2 tsp apple cider vinegar

• 60ml hot water

For Chocolate Ganache

• 220 gm dark vegan chocolate

• 240 ml oat cream

For Garnishing:

Use fresh cranberries, rosemary sprigs and a blended desiccated coconut

Procedure:

Preheat the oven to 180 degree celsius (350F). Grease and line a 25 x 35cm swiss roll tin with baking paper. Mix 3 tablespoons of ground flaxseed with 9 tablespoons of water and set aside to thicken. In a large bowl whisk together the brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cacao powder, sugar, baking powder, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves and salt. In another small bowl whisk together flax eggs, apple sauce, olive oil, molasses, apple cider vinegar and water. Add the wet mix to the dry mix and mix until well combined. Add an extra tablespoon of water at the time to achieve pourable muffin consistency. You can add more water to achieve that consistency. Pour the mixture onto the lined tin and smooth out the surface. Bake for 20 minutes or until a cocktail stick comes out clean. Try not to overbake it. Remove from the oven and leave to cool down.

Once the batter cools down, use a 2" round cookie cutter and cut out 25 shapes. Spoon ganache into a piping bag fitted with a large star nozzle, pipe on top of the cakes and layer them on top of each other. You can create two- or three-layer cakes or a mix of both.

Make the chocolate ganache the previous night. Roughly chop the chocolate and place into a medium bowl. Place the oat cream and maple syrup into a small pot and gently heat until boiling point. Pour over the chopped chocolate and stir until completely melted and smooth. Leave to cool down before placing into a fridge to set overnight into a pipe-able consistency. It should be perfect for piping but if it's too hard leave it at room temperature for a little while to soften. Decorate with cranberries and rosemary sprigs and blend some desiccated coconut and sprinkle on top and around the mini cakes to give it a snow-like resemblance.

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