Allergy friendly gingerbread recipe

Despite our daughter’s allergies I want her to experience all the things that other children do including baking. Of course this means we need to be extra cautious and she can only bake with the ingredients that suit for her so regular cookies which include butter and eggs just won’t work, her hands would get just swollen and itchy plus the risk she would eat the mix scares us as we do not want to use the adrenaline pen unless necessary.

Last week I felt like Finnish Christmas cookies which are gingerbread biscuits. I googled a lot to get the best recipe, the most allergy friendly one but I could not find a good one so I decided to try my own. It worked super well, so here you go. If you want to do some dairy and egg free gingerbread biscuits for allergic kids this recipe is great. If you want to bake them just for some other reasons preferring vegan/dairy free diet this works perfectly then too! You cannot tell they are dairy and egg free!

My little daughter absolutely loved baking the biscuits!

gingerbread

Makes three oven trays of biscuits:

3/4dl (a bit less than 1 cup) dark syrup (treacle syrup in the UK and in OZ)

1 dl (1/2 cup) sugar

Gingerbread spice: 2 tsp cinnamon, 1 tsp ground cardamom, 1 tsp ground cloves, 1 tsp ground ginger

125g dairy free margarin (I used sunflower margarin in the UK, in Finland you can use Keiju dairy free margarin.)

4 1/2 dl (2 1/4 cup) white flour

1 tsp no-egg powder mixed with 2 tsp water (You get this from Waitrose or Ocado in the UK and from Punnitse ja Saasta store in Finland. This is ORGRAN Australian product so available anywhere in OZ.)

2 tsp baking soda

1. Prepare the gingerbread spice

2. Cook syrup, sugar and dairy free margarin with gingerbread spice in the sauce pan until nice and shiny brown.

3. When the liquid is nice and brown take it away from the heat and mix in the no-egg.

4. Mix flour and baking soda together and add into the syrup mix.

5. Knead well.

6. Use flour when baking if needed.

7. Bake for 6-9 minutes in 175 celsius degrees.

ENJOY! Works well with blue cheese like Stilton on top -this is a Finnish style to eat them 🙂

Mainokset

Prunes in Meringuecream -Toast for Finnish White Winter

This is one of my favourites of wintertime desserts. It gives the flavour of Finnish Christmas cookies combined with punch prunes, white snowflakelike meringue and fresh youghurtcream.

2 dl prunes

1dl punch

1 dl water

Cream:

1 1/2 dl of cream

1 jar (150g) Bulgarian youghurt (thick sour natural youghurt)

(2-3 tbsp lemon juice)

christmas cookies

Meringue:

1 egg white

1/2 dl white sugar

1/2 tbsp lemon juice

Make meringue well beforehand (or buy it ready). Whisk the egg white, sugar and lemon juice. Place it on a baking tray. If you cook it by yourself remember to bake it for a long time in low temperature, approximately 100c degrees.

This dessert is served individually in cups.

Cut the prunes into small cubes. Put the prunes, punch, water and lemon juice into a sauce pan, cook for 5 min until the prunes turn soft. Let it cool for a while. Whip the cream and mix it with the youghurt and lemon juice. Crush the christmas cookies and put them in the bottom of the cup. Make layers by using crushed cookies, prunemixture and creamyoghurt. On the top of the dessert sprinkle some crushed meringues.

This dessert is not too sweet, but such a lovely wintertime surprise for dessert!