Fudge topped gingerbread squares

Question: What do you get if you combine this…. 

 

... with this...?

 

Insanely delicious slices of gingerbread fudge of course!!

Chill them in the fridge for a firm nutty bottom layer and a soft and fudgy top layer to sink your teeth into…perfect for serving in pretty little squares.  

These fudge slice isn't really anything new as I simply combined and layered up two of my favourite recipes, but I think it sheds a whole new light on healthy sweets! So pretty and delicate and perfect for sharing as a tea time treat or to wrap in cellophane and ribbons and give as a gift.  

Think of all the flavour combos...you could have a peanut base with a strawberry frosting, chocolate base with a mint or banana fudge frosting, almond base with a marzipan frosting....all the variations are whizzing through my mind!

Ok that’s enough dreaming... the recipes for each element were originally posted here and here, but I have re-written them below for ease.  Prepare and chill the base and then then prepare and roll out  the frosting layer. Drape over the bottom layer whilst pressing firmly... et voila!  Cut into squares (or whatever shape you like).  Note: Slice into smaller pieces than in the photos as these are very dense and filling indeed!

Recipe: Gingerbread fudge

Makes approx. 20 small squares

Ingredients- gingerbread base (double these ingredients to match the fudge quantities)

120g dates

25g almonds

35g cashews

20g raisins

40g ground oats*

30g buckwheat flour

10g chia seeds

1tbs sliced fresh ginger

1tbs ground ginger

½ tsp mixed spice

½ tsp cinnamon

Ingredients- fudge topping

½  can black beans- rinsed and drained

1 mashed banana

½ cup cocoa powder (or raw cacoa powder)

1/3 cup dates

2 tsp vanilla extract

½  tsp cinnamon

½ tsp stevia

½ cup ground oats*

2 tbs ground flax

2 tbs chia seeds

Method:

Starting with the gingerbread base; blend the ingredients together very well.  Press the mixture into a loaf tin, or any tin of an appropriate size so that you have approx. 15mm thickness.

Chill the base layer in the fridge whilst you prepare the fudge.

Blend all the ingredients together to achieve a thick soft dough. Using two pieces of baking parchment, if necessary, roll the fudge to approx. 10mm thick. Remove the gingerbread from the fridge and lift from its tin.

Drape the fudge layer carefully across the gingerbread pressing firmly onto the surface. You may have some fudge remaining (you can form this into balls ro bars). Trim the excess and cut into squares using s sharp knife.

These will keep in the fridge for a week or two. They should also freeze well since I have successfully frozen the gingerbread and fudge elements individually.

 

You can find all of my 'no bake treats' here.

 * for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Gingerbread loaf

My second Daring Bakers Challenge reveal has arrived. 

This months challenge...Quickbread. 

The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavour profiles.

You can see the challenge details here.

It was a very versatile challenge in which we had to come up with a recipe for a loaf, muffin or popover (i’d never even heard of that word before!) that didn't use yeast but instead used baking powder/soda as the raising agent. I fancied making a loaf, and as much as I love a good old banana bread (and was very tempted), that is something i’ve made many times before and my veganised banana plantain loaf was even one of the first recipes on my blog.

So, I had another think and a riffle through my folder of scribbles, notes, cutout, printouts of various recipes from all over.  I came across a gingerbread loaf that I had already written a few notes against with ideas for veganising.  I went a little further than this to bump up the healthy factor and used grated pureed carrot to sub most of the oil. The result was amazing, not at all dry but also not at all gummy as i’d sometimes found previously when just using agave nectar as the sweetener. It wasn’t too sweet and was a cross between a cake and a delicate bread with its fine texture.

I baked the ‘mixture in three mini loaf tins so I could vary the toppings. The other reason for this was to reduce the risk of any issue with the loaf browning on the top before being cooked in the middle. Judging by the texture of the loaf I think this may not have been an issue anyway, but I would still suggest using mini loaf tins or alternatively a shallower cake pan if you have them.  

For the tops I kept one loaf plain, decorated the second with chunks of crystalized ginger prior to baking (ok I accept that does have a little refined sugar), and covered the third in a thin sticky layer of chopped up crystalized ginger and agave syrup once baked but whilst the top was still warm.....all three options were delicious!

I served the loaf warm with a dollop of soy youghurt.

Recipe: Gingerbread Loaf

Makes 3 mini loaves (or 1 large)

Ingredients-

1 ½ cups wholemeal spelt flour

1 tsp baking soda

¼ tsp baking powder

1 tbs ground ginger

1 tsp cinnamon

Pinch salt

1 tbs ground flax/chia and 2 tbs hot water

2 tbs molasses

½ cup agave syrup and ¼ tsp stevia

1 tbs freshly grated ginger

1 tsp oil (I used rapeseed)

2 carrots grated/pureed

1 cup soy milk

Chopped crystallized ginger for top- optional

Method

Mix together the wet ingredients. Mix together the dry ingredients in a separate bowl and then add to the wet. Mix through lightly and then pour batter in to three mini greased/lined loaf tins (approx. 15cm length).

Sprinkle finely chopped crystallised ginger over the top of the loaf if desired.

Bake at 180C for approx. 30 mins. Check with a skewer to see when done.

Note: I used 3 mini loaf tins to eliminate any potential issue of undercooking/gumminess in the centre. In the past when I have used larger loaf tins the centre has not cooked before the top begins to brown.  This cake crumb was very light and so may not present any problem with a larger pan.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

‘Twelve Days’ day 8: Gingerbread parcels

Photoshoot complete before breakfast…oh and then these became breakfast!

I really wanted to put together a healthy gingerbread recipe. I love gingerbread and typically I would cut out the dough into gingerbread men, but gingerbread men are everywhere at Christmas and as cute as they are I really wanted to do something a little different from the norm this year.

I wanted to combine the idea of gingerbread with something equally as Christmassy…. Enter the Christmas gingerbread parcel, packed full of sweet and spicy mincemeat!

Mmmm, a crisp and chewy gingerbread cookie shell with a soft and juicy fruity centre. These are so moreish, rich and filling but not so sickly sweet. Using homemade mincemeat makes such a difference, as I mentioned yesterday in this post, I never used to like mincemeat at all….please give it a try!

I’d originally tried to create a gluten free gingerbread dough which tasted great (in dough form) but rolling it out presented an issue as the dough was quite crumbly. I think it would have been fine for a flat cookie, but these really needed the extra elasticity to allow them to be folded up into the individual parcels. So, I opted for the tried and tested spelt version as I am still quite a novice when it comes to GF baking. I’d be interested to know of any tips or comments other may have!

Of course this dough could be used for traditional gingerbread men if you prefer!

Recipe: Gingerbread parcels

Ingredients

1 ½ cups mix of whole and white spelt flour

½ cup arrowroot

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1tbs ground ginger

1 tsp cinnamon

½ tsp nutmeg

3tbs coconut oil- melted

1 tsp flax and 2 tbs hot water mixed

1/3 cup agave nectar plus ¼ tsp stevia

2 tbs molasses

2 tsp vanilla extract

Half a jar of mincemeat- bought or (ideally) homemade

Method

Preheat oven to 180C. In a large bowl mix together dry ingredients. Mix the wet ingredients in a separate bowl.  Slowly mix the dry ingredients into the wet until you get a stiff dough. I didn’t feel that the dough needed time to chill, but feel free to chill for a short while if you feel it will make it more workable, particularly if a little sticky.

Roll out the dough using lightly floured parchment paper. Roll out to approx. 5mm thick and cut into squares approx. 8cm wide. Spoon a teaspoon of mincemeat mixture into the centre of each square and pinch the corners together sealing them at the top  to form a parcel (it’s simpler than it sounds!)

Bake for approx. 8-10 mins until they begin to colour at the edges. Cool completely and decorate with a dusting of icing sugar if desired.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.