The Holidays were made for baking; especially around Christmas time. I’ve decided to share a couple recipes that I made this year for Christmas. I’ve always been a fan of baking but during Christmas ,there are a couple things that are holiday staples. The first being, Gingerbread.
Now I was never really sure if I liked gingerbread, but when the holidays roll around you feel like you at least ought to make it. It’s the same with mince pies. Unfortunately, both my mom and I are cutting back on our wheat consumption so the only things I’m able to bake now have to be made with some kind of alternative flour or oats. Let me know if you’re interested in seeing what else I make work with these ingredients. This year I wanted to try spelt gingerbread. I tried making normal gingerbread one year, (the year I went absolutely crazy with Xmas baking which I will probably not repeat anytime soon) and it took me so long to do, even though I had a friend over to help me. This recipe, however, was made quickly and relatively fuss-free provided you are able to get hold of the ingredients.
Please excuse me as I rummage through my room to actually find the recipes I wanted to share with you…
Ahem. So in looking for a recipe specifically suited for spelt flour I found two which looked particularly promising. The one was completely vegan, using applesauce and coconut oil in place of butter and eggs. Since I didn’t feel like being THAT healthy I combined it with another recipe that also used coconut sugar in conjunction with maple syrup. The reason I didn’t just use this recipe, however, was because I liked the combination of spices in the vegan recipe which included cinnamon and cloves instead of just ginger. If you want to view both of these recipes separately the vegan one was from makingthymeforhealth.com and the other one was from myfussyeater.com. However, if you’re interested in how I combined these two recipes then keep reading!
First, I started with 2 cups of spelt flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ginger, 2 teaspoons cinnamon, 1/2 teaspoon cloves, and 1/4 cup coconut sugar. Combine all these dry ingredients in a bowl and set aside. (You can sift it but that would have gotten rid of a major part of the flour that I was using. It will probably depend on how fine your flour is but if you want to keep the nuttiness of the spelt I would suggest just dumping it in)
Next, grab your 1/4 cup coconut sugar, 3 tablespoons maple syrup, 1/4 cup + 1 tablespoon of molasses, 1 medium egg, and 50g (roughly 1/4 cup I think?) of butter. Stir all these wet ingredients together.
Pour your wet mixture into your dry mixture, combine, and chill. Aim for an hour or more. Then all you’ve got to do is roll out your dough on a floured surface. The recipe says around 1/4 of an inch thick but since I have no idea what that means roll it out until you’re happy with the thickness. Cut out your shapes, transfer to a baking tray and bake for 10 minutes. One of the recipes says 160ºC and the other says 350ºF. Since the oven I use is very cold, I just used the universal 180ºC because I couldn’t be bothered about being precise and baked them until they looked done. If you like your cookies a little crunchier you might want to bake them a little longer but it depends on what your particular oven is like. Do not make your cookies super thin, super small, bake at 180º for 10 minutes and just leave them! You’re going to want to keep an eye on any cookie you’ve got baking when you do it the first time around because if you change the portion size or your oven is slightly hotter than normal you could end up with a couple very burnt cookies. (Speaking from experience)
Just as a disclaimer I am not a recipe genius, I’ve never created a recipe myself I’m just going off of what other people did and sharing what I made from that. They turned out great for me so let me know how yours went!
Next up is eggnog. This recipe is from my trusty Christmas cookbook: Company’s Coming for Christmas so I take no credit for this. The original recipe makes an absolute ton so I halved the recipe that fit neatly into a jug around this size:
Alternatively, I found it made around 8 servings. 🙂 The recipe is as follows:
Beat 6 egg whites until they start to thicken. Add 1 cup of granulated sugar and continue to beat until thick.
In a second bowl beath the egg yolks (6) and 1/2 teaspoon of salt until thick. Add the egg whites and beat until mixed and thick.
In a third bowl, beat 1 1/2 cups of whipping cream until it starts to thicken. add 1 tbsp of granulated sugar and a dash of vanilla (1/2 tablespoon if you want to be precise.)
Add everything together into one bowl (pour egg into whipped cream) and stir until everything is mixed in. Finally, beat in 3 1/2 cups of milk and you’re done! Of course, if you prefer to add a bit of rum you’re welcome to do that as well. 😉
All that’s left to do is to garnish with a generous sprinkle of nutmeg and presto!
I find Christmas baking is all a part of the festive experience so even if you don’t make these I hope you enjoyed looking through the pretty pictures. Christmas is almost here! What an exciting thought. I’ve finally got all of my Christmas shopping done (I left it super late as usual) and I’m excited to see everything under our tree. I hope you have a wonderful end to your Christmas run-up and I’ll talk to you soon!
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