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Gill's Vegan Gingerbread

30/11/2018

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This recipe is from Gill, our teacher. She gave this to us as a gift last Christmas, and it was so good we ate the entire tin in one day! It was just the right amount of ginger spice and sweetness, all encased in a soft cookie. She substituted GF flour so you can always use normal flour. 

Gill developed this recipe over a few years, and it's her to-go-to gifts for friends and family, and now she's kind enough to share it with us.

According to the Swedish tradition, you can make a wish, using gingerbread. First, put the gingerbread in your palm and then make a wish. You then have to break the gingerbread with your other hand. If the gingerbread brakes in to three, the wish will come true.
Super easy to make as well, so whisk up a batch, and get into the holiday spirit! 


​Gill's Vegan Gingerbread

1/3 cup sunflower oil
1/2 cup sugar
1/2 cup treacle
1/4 cup soy milk

2 1/4 cup GF flour
1/2 tsp bicarb
1/2 tsp baking powder
1/2 tsp salt
​
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon
1 1/2 tsp ginger

1. Preheat the oven to 160˚C

​2. If using fresh spices, grind well in your Thermomix or food processor. Add any remaining spices and all wet ingredients and mix

3. Sift in dry ingredients and mix well

4. Press into a dough and turn out onto a lightly floured bench top

5. Roll out to approximately 0.5 to 1cm thick, then cut out using your favourite cookie cutters

6. Cook for 5 - 8 mins depending on thickness and size, and whether you like your gingerbread soft or a bit crunchy!

* Gingerbread is cooked without going golden - if it starts to brown you may have overdone it


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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