Gingerbread Skeleton Cookies – Vegan Recipe

It’s officially my favourite time of the year, it’s finally spring (here in New Zealand) and we are getting ready for Halloween! I have been glued to my phone the last couple of weeks staring at all the northern hemisphere fall inspiration- why doesn’t it look that good in New Zealand? Cute corduroy skirts, drape-y cardigans, fall leaves, thigh high socks and pumpkin spice lattes is all I have been seeing – how about you? I must admit I have been saving it all as inspiration for next Autumn so I’m not walking to work in the freezing cold in my summer clothes wishing I had an autumnal wardrobe. Some of my favourite fall inspiration accounts are: @but_first_autumn , @kjp , @halloweenmagick , @autumnbrewx , @holidaycountdowns , @steffy and @zoesugg – let me know some of your favourites!

In saying that, I love spring.. it’s still pretty chilly but we are getting clear blue skies.. most of the time. I didn’t grow up in the northern hemisphere but I must admit, it doesn’t feel too spooky having Halloween in spring – pumpkins, fall leaves and cosy fireplace set ups are nowhere to be seen. Luckily for me, I have Instagram constantly connecting me to so many areas of the globe so I can get my Halloween hit and bring it into my home.

A couple of months ago I started a Facebook group – The Pin-up Baking Group. Each week I set up a theme and you have 1-2 weeks to get your bake up, that’s all it is but it is so much fun. This month I wanted to throw in some Halloween themed bakes and the first Halloween bake is cookies, anything goes as long it relates to Halloween. I decided to take some of that fall inspiration and mix it with Halloween to create Gingerbread Skeletons! Don’t get me wrong this isn’t any original idea, you’ll see this everywhere online but I am using my Christmas gingerbread recipe with a few tweaks as it needed some improvement (all vegan ingredients!).

Gingerbread Skeletons Recipe

Makes 32 small gingerbread skeletons

Ingredients:
70g golden syrup
90g light brown sugar
1 tbsp ground ginger
1 1/2 tbsp finely grated fresh ginger
2 tsp ground cinnamon
100g Olivani or dairy free spread of your choice
1 tbsp vanilla paste
1 tsp baking soda
300g plain flour

Icing:
2 tsp Orgran Egg replacer
1 tbsp water
250g icing sugar
1 tsp lemon juice

Method:
1. In a large bowl sift together the plain flour and baking soda and put aside until later.
2. In a medium to large saucepan add the golden syrup, brown sugar, ground ginger, fresh ginger, cinnamon, margarine and vanilla paste.
3. Heat the saucepan on a medium to high heat and stir the golden syrup mixture until the margarine/Olivani has fully melted and all is incorporated.
4. Add the golden syrup mixture to the sifted flour and baking soda and mix until a dough forms – don’t over mix!
5. Wrap in a reusable wrap/cloth and place in the fridge for 1-2 hours.
6. Remove the dough from the fridge and leave to rest on a counter top for 30 minutes.
7. Preheat the oven to 170 degrees Celsius (338°F) and line a tray with baking paper or baking spray.
8. Lightly dust your clean counter top with flour and roll out your gingerbread dough until it’s 0.5cm in thickness.
9. Using a standard ginger man cutter, cut out as many gingerbread men as you can! I re-rolled twice to get 32 mini gingerbread men.
10. Place the gingerbread men a couple of centimeters apart and bake for 15 minutes.
11. Leave to cool completely.

Icing:
1. Add the 2 tsp of Orgran egg replacement and 1 tbsp of water to a bowl and mix with an electric mixer until frothy.
2. Add the icing sugar and lemon and whisk until you get a pipe-able consistency, I added a little amounts of water at a time until I got the consistency that I wanted!

Decorate! I looked at lots of photos online and took parts I liked and could do with my minimal experience with royal icing. Just have fun with it and don’t take it too seriously!! These cookies are so crunchy and filled with ginger flavour so it doesn’t matter how they look, they taste great!!

I hope you enjoyed this fun Halloween bake! I haven’t posted in a little while but I’m working on getting back to my blog 🙂 Let me know what you would like to see from me in the next couple of months.

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Quick & Easy Spicy Udon Noodles – VEGAN RECIPE

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Seeing as last week it was all about fashion I thought I’d share a recipe this week – a recipe I love and make quite often too! If you follow me on Instagram (@missflossypots #shamelessplug) you will have seen these noodles all of the time. They’re super easy to make, you only need a few base ingredients (& you can add tons of things to change it up) & it’s vegan! I’ve never been a huge fan of noodles but these honestly have so much flavour; using fresh ginger and adding tons of sriracha really gives it another dimension! These noodles are 100% inspired by Tastemade they have an awesome video tutorial too, if you would like to check it out – click here.

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Cookie Dough Bites! In Chocolate… Vegan Recipe

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A month ago I came across this amazing Instagram; ginabnutrition and it seriously changed my vegan baking LIFE. Ginabnutrition has the most innovative recipes I have come across in a long time – it has totally inspired my baking life and I have never felt more motivated to create amazing treats without dairy and egg! I highly recommend checking out her Instagram and her blog for more delicious-ness and inspiration. I made the No Bake Brownie Bites (which a gluten free AND vegan) from her website and they were ah-mazing! We literally couldn’t stop eating them #foodforlife. And as I was eating them I thought ‘What if I left out the cocoa and dipped them in chocolate?’ more like cookie dough than a brownie and with a chocolate snap! I advise you to put them in the freezer for a really cold dessert & for a better snap but you can keep them in the fridge! These are completely vegan, very easy to make and utterly delicious.
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VEGAN – Chickpea & Sweet Potato Curry

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Brrrr.. it’s getting cold!!! This week in New Zealand the temperature has dropped and we have had thunder, lightening and tons of rain. Walking home in the dark (because it’s pretty much dark at 5-6pm now!) and all I crave is something warm and filling. So I created this delicious, spicy and super filling curry/stew – I liked it so much I knew I had to share with all of you! In autumn/winter we start losing all of our summer vegetables or they start tasting like rubbish so I picked foods that we all have in our cupboards and that aren’t super seasonal. A can of chickpeas, diced tomatoes – stock cubes, spices.. these are things we have around the house most of the time. I personally LOVE root vegetables – they’re so hearty, versatile and affordable and I pretty much always have them in my kitchen – notice a theme here?? Again, this recipe is completely vegan and going forward on my blog I’m aiming to keep recipes vegan or dairy free as that’s working for me and my body at the moment. 🙂
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Vanilla Easter Egg Biscuits – VEGAN RECIPE

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Happy Easter y’all!! I’m back this week with another biscuit recipe and it’s VEGAN!! This is my first Easter without dairy and it doesn’t feel quite the same so I thought I’d come up with a pretty cute but dairy free alternative for such a dairy fueled occasion. I love sugar cookies but it appears that pretty much all sugar cookies have egg in them (either the biscuit itself or the icing)! I found a few recipes that I liked and altered them until I came up with one I liked – this is a very simple sugar cookie /shortbread hybrid which can totally be jazzed up! Possibly add some cardamon or cinnamon?
I like this recipe because you don’t need much to pull it off – I didn’t need to go to the store for any of these ingredients; I already had them! I truly believe that’s half of the battle sometimes.
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VEGAN – Pistachio & Dark Chocolate Chip Cookies! RECIPE

Is there anything better than freshly baked cookies? I don’t think so! I came up with this vegan cookie recipe a couple weeks ago when I had a massive sugar craving and I’m so glad I did! These are now my favourite cookies to bake; the saltiness of the pistachios, the sweetness of the dark chocolate chips and the chewy but firm texture of these cookies are to die for! Trust me, once you bake them you’ll fall in love.

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Vegan Salted Caramel Sauce

I’ve recently made the decision to cut out/reduce the amount of dairy in my diet as I’ve been having problems with it for years.. but I’m not prepared to cut out certain foods just because I’m dairy free so I’ve been creating! And I’ll tell you what – coconut cream is my new best friend (sorry cream). I know a lot of people suffer with lactose intolerance or are vegan and that doesn’t necessarily mean you have to eat super green clean all of the time, you’re allowed to treat yo self! This is a very indulgent vegan salted caramel sauce adjusted from the homemade salted caramel sauce from Sally’s Baking Addiction which isn’t vegan but very delicious! It’s only four ingredients and you don’t even need a sugar thermometer! Also my boyfriend tasted it and didn’t even realise it was dairy free so it genuinely looks and tastes like salted caramel. P.P.S I may or may not be coming up with a vegan salted caramel & chocolate chunk cookie recipe…

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Ingredients:
200g (1 cup) sugar
120ml (1/2 cup) coconut cream
90g (6 tbsp) dairy free spread (I use olivani)
1 tsp salt

Method:
Start with a nonstick pot on a medium to high heat and add the measured sugar.
Leave to melt; moving the sugar around occasionally so it doesn’t catch and darken too quickly in patches.
Once the sugar has melted entirely begin to measure the coconut cream.
Whilst the sugar simmers and begins to darken using a pastry brush, brush around the sides of pot with water to prevent the caramel from hardening and sticking to your pot.
When the caramel is a medium brown (after leaving to simmer for 5ish minutes – pictured above) slowly add the coconut cream, mixing as you do so. Be careful as the caramel will suddenly get bigger and very bubbly. Mix until full combined and switch off the heat.
Once the sauce has settled add the dairy free spread and salt and stir again.
Leave to cool for 30 to 60 minutes before putting in a sterilized glass jar in the fridge. With time and cooling temperature the sauce will thicken.

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How to: Pizza dough

I have always been a fussy eater and whenever I would say “I don’t like pizza” to my fellow peers I would find them in utter shock/dismay. For a long time I didn’t like pizza after tasting the likes of Pizza Hut, Domino’s or Pizza Haven (R.I.P) and the stale base and almost pure sugar tomato sauce of the generic supermarket branded pizza didn’t suffice either. My Mum first introduced me to homemade pizza when I was around fifteen and I haven’t looked back since (probably only having takeaway pizza once or twice in six years)! The opportunities are endless when creating your own base; you can add an array of spices, herbs – or even caramelized onion into the actual base of the pizza. That’s right; a caramelized onion pizza base… Let that sink in. If that hasn’t convinced you then I don’t know what will.

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