Suzy's Vegan Back Home Gingerbread recipe


'Tis the season to pop open a can of our Back Home Gingerbread Stout! Even better, pair with holiday cookies! Even MORE better - make holiday cookies WITH our Gingerbread Stout. 

Here's a celebrated recipe we at Golden Road love to mix up each holiday season. Many thanks to Suzanne Hollander, Registered Dietitian, for creating this masterpiece. 

Suzy’s vegan Back Home Gingerbread

Ingredients:

  • 1 Cup Back Home Gingerbread Stout
  • 1 cup dark molasses
  • ½ cup coconut oil
  • ½ cup plain coconut yogurt
  • ½ cup granulated sugar
  • Zest of 1 orange
  • 2 tsp finely grated fresh ginger
  • 1/3 cup chopped crystallized ginger, coated in ½ tbsp flour
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cloves
  • ½ tsp salt

Optional: Whipped cream, coconut cream or vegan whipped topping


Step one:

  • Preheat oven to 350 degrees. Grease and flour 8x8 cake pan.

Step two:

  • In medium saucepan, bring Back Home Gingerbread Stout and molasses to a boil. Lower heat and add coconut oil, stirring until melted and mixed. Remove from heat and allow to cool.

Step three:

  • Beat well coconut yogurt and both sugars. Slowly whisk in cooled Stout mixture. Mix in orange zest, crystallized ginger and fresh ginger.

Step five:

  • Pour batter into prepared dish. Bake 45-50 minutes, until toothpick inserted into center comes out clean. Set aside to cool. Serve with optional whipped topping.

 

Recipe by Suzanne Hollander, Registered Dietician

 

Gingerbread Stout Cookies - Golden Road Brewing

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