Sunday, 13 December 2015

Swedish Pepparkakor (Gingerbread Cookies) - Vegan & Gluten Free


I recently moved into a new apartment and it has been so much fun to make it all nice and cozy for Advent and Christmas. Today is already the third Sunday of Advent and it's a cold, sunny and beautiful day here. Here in Sweden everyone eats "pepparkakor" (gingerbread cookies) and "lussekatter" (saffron buns) during this time of year, with lots of lit candles on the table of course.

This is my version of gingerbread cookies. Vegan and healthier than the original but just as good! Instead of the usual white wheat flour I used buckwheat and oat flour. Maple syrup and coconut sugar instead of regular sugar and syrup, and coconut oil instead of butter or margarine. Isn't it wonderful when such experiments actually turn out just as planned?

I have enjoyed the gingerbread cookies with the new Christmas tea from YogiTea which tastes just like Christmas in a cup. Combine that with a scented candle that smells of cinnamon and a lit Advent candlestick, and the coziness is complete. I think that our society is increasingly focused on that we should perform and be efficient all the time, so I believe that it's even more important to really enjoy these little cozy moments without any demands at all.


Take care and enjoy this beautiful time of the year!




 

Gingerbread Cookies


1 1/2 cup rolled oats (use GF oats for completely gluten-free cookies) 
1 1/4 cup buckwheat flour + more for the baking table 
1 tbsp psyllium husk powder 
2/3 cup coconut sugar 
2 tsp baking powder 
3 tsp gingerbread spices (mix of cinnamon, ginger, cloves and cardamom) 
1/2 cup coconut oil, soft but not melted 
1/2 cup maple syrup 
1/4 cup plant milk (I used oat milk)

1. Start by blending the oats into a flour in a food processor. Add the buckwheat flour, psyllium husk powder, coconut sugar, baking powder and gingerbread spices and blend again.
2. Add the coconut oil, maple syrup and milk and blend again until a dough formes. The dough will be much more liquid than a "regular" gingerbread dough, but don't panic! It will thicken and solidify in the refrigerator. 
3. Place the dough in a bowl in the refrigerator for about 2 hours or until it's fairly hard. 
4. Roll out a piece of dough on a baking table covered with buckwheat flour. Use the flour quite generously with as the dough is quite sticky. Store the rest of the dough in the refrigerator until it's ready to use. 
5. Make cookies with a gingerbread mould. Place the cookies on a baking tray covered with parchment paper and bake in the oven for about 7 minutes, possibly less for small cookies. Let cool on an oven rack. Enjoy!

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