I’m back with another recipe – just in time for Christmas, if you still have some festive baking to do 😉
Gingerbread cookies are probably my favorite festive bake, as they’re just so much fun to make and decorate (especially while singing along to Christmas songs)! Last year I was too busy trying to keep up with the demand for mince pies to make any other bakes. This year, however, I went straight in for my first ever plant-based gingerbread men. I made a batch yesterday and another today – slightly sweeter in taste and thinner and crispier in texture – which I am very happy with (as highlighted by the undisclosed amount I have already eaten).
Continue reading “Gingerbread Cookies”
What on earth is a Grittibänz?! you may rightly be wondering. My fellow Swiss will, however, know these little bread men as a traditional treat we eat on 6 December, Saint Nicholas Day, along with clementines and chocolates.
Baking being something I’ve always loved, I started making them myself a few years ago, each time searching for an ever better recipe and the “right” technique to get soft and fluffy little men (and women), instead of ones that hardened as soon as they cooled.
As I was still in London this time last year, this is the first time since going plant-based that I have made Grittibänz and – I’m not saying this to be dramatic – these vegan ones are seriously the best I’ve ever made! So of course I want to share this recipe with you. Not only for all the Swiss who make these each year, but for anyone wanting a piece of Swiss culture or just a good recipe for vegan enriched bread dough. You obviously don’t have to form little men out of this dough, but can make rolls, form a plat (we call this bake a Zopf or Züpfe) or make whatever you want and eat it all year round.
Continue reading “Vegan Grittibänz”