Organic Vegan Gingerbread with Hazelnuts

250g (1/2 jar) Bumble Bloom classic vegan honey alternative

100ml plant-based milk

1 teaspoon gingerbread spices (or "four spice mix')

2 teaspoons ground cinnamon

1 egg replacement flaxseed (1 tablespoon flaxseed mixed with 3 tablespoons water)

200g (1 1/4 cup) flour

1 teaspoon baking powder

1/2 cup (or more, as desired) TAU organic hazelnuts

  1. In a bowl, mix the Bumble Bloom and the plant-based milk.
  2. Add the spices, the flaxseed egg replacement, the flour, and the baking powder. Mix well.
  3. In a pan, without oil, dry roast the hazelnuts. Chop the roasted hazelnuts and add them to the mixture.
  4. Pour the mixture into an oiled cake pan and bake for 40 minutes at 350°F.
  5. Once removed from the oven, cover with a clean cloth and cool before serving.

Recipe by Bumble Bloom

Suggested ingredients

TAU Polenta