Daring Bakers are Home for the Holidays and eating raw gingerbread ice cream

December 27th, 2009 · Lisa · gluten-free, raw, Recipes, sugar-free, Sweet · Comments

I hope the holiday season has found you healthy, happy and surrounded by your loved ones. I have been enjoying the company of my three nephews and my niece over the past couple of days and hope to get in one more marathon-play session before I head back to work on Tuesday.


In the middle of decorating trees, tossing festive salads and wrapping gifts I found a little time to complete this month’s baking challenge:


The December 2009 Daring Bakers‘ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.


To make my gingerbread house a little extra special I decided to attempt a raw version.
The decorations are not elaborate and the icing certainly isn’t a masterpiece of intricate design. But, the flavours were fantastic and it the architecture maintained its integrity for a couple of days-which is my measure of a good gingerbread house.
In order to fit this challenge into my busy December schedule, I decided to be creative with the food I had on hand to create the house and its decorations.

For the Gingerbread:

1 cup of almonds
3/4 cup pitted dates
2 tbsp cup grated ginger
1 tbsp molasses
1/2 tbsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
pinch sea salt

Soak almonds overnight. In the morning, drain and rinse the almonds. Soak the dates for 1 hour, then drain and rinse them. Add all of the ingredients to your food processor and blend into a smooth paste. Add water if needed. Spread it out very thin on a Teflex sheet and dehydrate for 24 hours at 110 (flip half-way through). When you flip the pieces score the Gingerbread pieces using a dull knife (this will make it much easier to pull apart later). When the pieces are hard remove them from the dehydrator and let them cool.

Frosting:
2 tbsp shredded unsweetened coconut
2 tbsp coconut butter, melted
2 tbsp cashews
1 tbsp agave syrup
1 banana

Combine all of the ingredients in the food processor and blend until smooth. Add extra agave if needed to achieve the ideal thickness for spreading.

 

For the decoration I use dried mango, dried dragon fruit, raisins, shredded coconut and bananas. The gingerbread had a crisp texture and a strong ginger bite. Although, the banana in the frosting makes it turn a little grey by the second day the flavour it still divine. Feel free to skip the banana and use more cashews if you would prefer a frosting that will still aesthetically impress even after a few days.
To accompany the fiery, gingerbread pieces I whipped up a raw gingerbread ice cream. The molasses are essential for the nostalgic flavour but not a raw ingredient, so exclude it if you don’t consume anything cooked above 118 degrees.


Gingerbread Ice Cream:
2 1/2 cups cashews
2 tbsp cashew butter
2 cup water
1 cup medjool dates
3 tsp ginger
2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp clove
1 tbsp molasses
pinch of salt

Soak the cashews for four hours, rinse and drain. Combine all of the ingredients in a high-powered blender and blend until perfectly smooth. Chill in the fridge for a couple of hours. Pour into your ice cream maker and churn for about 25 minutes. Enjoy right away or store in an air-tight container in your freezer.

Then invite friends over to devour your house. Reward them for the successful demolition with a scoop of gingerbread ice cream. I look forward to what the Daring Bakers have planned for 2010.

3 Comments

  1. Posted December 28, 2009 at 5:48 am

    Wow Lisa, a vegan gingerbread house is such a fantastic idea. It looks awesome.

  2. Posted December 28, 2009 at 2:26 pm

    Lisa, I absolutely LOVE that you made a raw gingerbread house, and I think it is gorgeous! Thanks for posting the raw gingerbread ice cream recipe too, I'm super excited to try it :)

  3. Posted December 28, 2009 at 4:25 pm

    Hey Mihl and a-k,

    I know the gingerbread creation was rather "homely" looking but it was fun to come up with a raw version that would actually stand up for a couple of days.

    Let me know if you enjoy the ice cream!

Post Comment →

Post Comment