Ella's Vegan Gingerbread Cookies / by Delme Thomas


Welcome to my first ever baking blog! To those of you new to my world, hello and welcome! My name is Delme, and I'm also known as The Baking Boy (@baking_boy)

A couple of years back I set up my own home baking business to bring my love of all things naughty and nice to the wold. This led to many exciting events, weddings, birthdays and charity gigs where I have helped to satisfy people's sweet teeth. I love to post pictures of my bakes on Instagram and Twitter, but I've decided it's time for a new challenge, and 2017 is the year of weekly baking blogging! I'm going to be recipe testing, trying out and adapting other peoples recipes, and also baking my own creations. So thanks for joining, and don't forget to follow on Twitter or Instagram to keep up-to-date with the blog.

Recently we had a vegan friend come over for dinner, and I didn't really have any naughty vegan-friendly snacks in the house. So I used that excuse to bring you my first post. I don't claim to be a vegan baker, and it's a new medium for me, so I decided to try out a recipe from Deliciously Ella Every Day. After all, she is probably the most famous vegan cook! The recipe is as follows:

100g almonds, 130g pecans, 180g brown rice/buckwheat flour, 95ml maple syrup, 2 tablespoons ground ginger, 1 tbsp coconut oil, 2 tbsp chia seeds
Preheat the oven to 200°C (fan 180°C) - Place the almonds & pecans in a food processor and blend for 1 minute or until a flour forms. Then add the rest of the ingredients, pour in 95ml of water and blend into a sticky dough - Line a couple of baking trays with parchment - Dust a worktop and rolling pin with the flour & roll out the dough until it's nicely thin and smooth. Use your chosen cookie cutter to cut your desired shape and put onto the trays - Bake for 15-20 minutes until golden, leave to cool on the tray and store in an airtight container. Keep for up to 5 days (like they'll last that long!)

I also sprinkled the cookies with some cinnamon before they baked, just to give them an extra wintery taste. This was a really easy recipe to follow, and the cookie texture turned out great, with a lovely, crisp snap. I have to say, for me, there wasn't enough spice within the biscuits. They have a good ginger flavour, but I like my gingerbread to be winter-tastic, so I'm going to try these again and reblog with my own tweaked version of the recipe. I think it definitely needs some clove, more cinnamon & nutmeg in the mix. Nevertheless, slathered with a bit of cashew nutter or with a fragrant chai tea, these make great, healthy, vegan bikkies. Give them a go!

Hope y'all enjoyed my first post, and thanks so much for reading. As I said, this will be a new weekly experience, so be sure to keep your eyes on Instagram/Twitter for the next instalment! Feel free to add any comments below, and thanks for the recipe, Deliciously Ella ^_^