I love to bake and until about three years ago never really thought much about using eggs and butter. Then my daughter became a vegan and we began testing new recipes. I never liked the chalky taste of egg replacer and started sampling alternatives. My favorite is ground flax seeds mixed with warm water, which creates an egg resembling jelly texture. Flax seeds have a nutty taste that fits seamlessly into most baking recipes. This is PETA’s gingerbread recipe, for which we used flax seeds:
For the Cookies:
1 cup vegan margarine
1 cup sugar
1 tbsp ground flax seeds mixed with 3 tbsp warm water
1 cup molasses
2 Tbsp. apple cider vinegar
5 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 Tbsp. ginger
1 1/4 tsp. cinnamon
1 tsp. ground cloves
For the Frosting:
1/2 cup vegan margarine
1/2 cup vegetable shortening
4 cups powdered sugar
1 1/2 tsp. vanilla
1 Tbsp. vanilla soy milk
Food coloring
• In a large bowl, cream the vegan margarine and the sugar. Mix in the egg replacer, molasses, and vinegar. Set aside.
• In a medium bowl, sift together the dry ingredients. Add to the wet ingredients.
• Chill in the refrigerator for 3 hours or overnight.
• Preheat the oven to 375°F. Lightly grease a cookie sheet.
• Remove from the refrigerator and roll out on a floured surface. Cut into desired shapes.
• Bake for 6 to 8 minutes, until the edges brown. Cool for 5 minutes on the cookie sheet and remove to a wire rack.
• While the cookies are cooling, make the frosting. Using a hand mixer, cream the vegan margarine. Add the shortening and continue to mix. Add the remaining ingredients and mix until thoroughly combined. The frosting should be stiff.
• Using a pastry bag and a star tip, decorate the cookies.
Makes 3 dozen cookies
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