Mini Gingerbread Loaves {vegan}

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You know at the end of Thanksgiving, when your fridge is full of last little bits of things and your pantry is packed with tiny McCormick spice containers that you hold onto, knowing in your heart of hearts that the last bit of pumpkin purée will go fuzzy in the refrigerator door and the pumpkin pie spice will turn rancid by the time you search for it in the back corners of the cabinet next fall?

We can avoid that.

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In the interest of minimizing (and not wasting food, of course), I’m always trying to use up those last little bits of things before buying new things. That means finding a way to use the last ¼ cup of farro before I buy a 2 lb. sack of local milled grits, for example, or finding a use for that sad little smear of pumpkin pie filling in the bottom of the can BEFORE I go on a cranberry bender.

I’ll update you on how all this goes.

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In the meantime, here’s the recipe DESIGNED to help you get rid of last little bits of spices and fall flavors. And BONUS it’s actually more December-y than November-y, so it still allows your tastebuds to move past pumpkin season. And it’s a cute, tiny little recipe that is even kinda healthy. No butter, some flaxseed (yay digestion), and no icing in sight.

Just 2 little gingerbread loaves, peering out of your oven and asking to be loved. Or, you know, devoured with afternoon coffee or handed out to departing house guests.

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Mini Gingerbread Loaves
Makes 2 2- x 4-in mini loaves or 6 muffins
Adapted from the Post Punk Kitchen

⅓ cup unsweetened almond milk
1 teaspoon apple cider vinegar
2 Tablespoon ground flaxseed
1 ¼ cup whole wheat pastry flour
2 teaspoons baking powder
1 Tablespoon pumpkin pie spice
½ Tablespoon ground ginger
¼ teaspoon salt
¼ cup grapeseed or canola oil
⅓ cup Steen’s syrup
¼ cup brown sugar (packed)
1 teaspoon vanilla
¼ cup pumpkin purée (solid pumpkin pack – not the sweetened kind)

  1. Preheat the oven to 375º F and grease and line two mini loaf pans with parchment paper.
  2. In a measuring cup, combine almond milk, vinegar, and flaxseed, and whisk together. Put in the refrigerator to thicken.
  3. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, ginger, and salt.
  4. Add the oil, Steen’s, brown sugar, and vanilla, and begin folding the batter together with a rubber spatula. When a batter starts to form but there are still a lot of blobs of flour, add the almond milk mixture and the pumpkin purée and finishing folding batter until combined. Don’t overmix. Pumpkin gets all gooey and weird.
  5. Pour the dough into the two pans and bake for approximately 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Serve with a dusting of powdered sugar and a side of self-acceptance. Thanksgiving is behind us. No need to beat yourself up about the feasting anymore.

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6 comments

  1. These are so cute! Gingerbread is the best.

    1. Thanks! So tasty for breakfast… 🙂

  2. I love your foodie posts, everything always look so amazing! ❤

    1. Thanks, Arielle!!

  3. Beautiful photos and flavors. What a great recipe. Yum.

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