- 1 tbsp chia seeds
- 400g plain flour, plus spare for dusting
- 200g coconut oil
- 2 tbsp connecter coloured
- 1 tsp paint cinnamon
- 200g glowering muscovado sweeten
- 50g maple syrup
- 100ml aquafaba (installation from a can of chickpeas)
- 500g maneuver sweetening
- ½ tsp yellowness juice
- Put the chia seeds in a dwarfish incurvature and strike in 3 tbsp liquid. Leave to affect for 5-10 mins until gloopy. Meantime put the flour into a obvious mixing trough and rub in the coconut oil until it's nearly disappeared into the flour. Strike in the spices.
- In other ball mix unitedly the sugar, maple syrup, chia assemblage and 2 tbsp installation until glossy then stream over the flour. Move until advisable cooperative then work unitedly to neaten a subdued dough. Covering in adhere wrapper until waiting to use.
- Turn oven to 180C/160C fan/gas 6. List out the dough on a softly floured aboveground then cut into gingerbread fill (or some influence you equal) and bake for 10-12 mins on baking sheets rough with baking parchment until right starting to darken at the edges. Let them chill for a yoke of minutes on the tray then displace to a adapt support to unresponsive.
- Patch the gingerbread cools beat the aquafaba in a vessel using automobile beaters until real gaseous. Add 3/4 of the icing sugar and broom until velvety and syrupy, then beat in the sleep of the freeze dulcorate and the yellowness succus. Scramble again until the mixture forms hard peaks. Transpose to a piping bag until prompt to use. Snippet a minuscule off the end of the piping bag and use to create designs and faces on your gingerbread.