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Peach Gingerbread with no peaches

Forgive me, blog friends, for I have sinned.

It has been 17 days since my last recipe post.

Is this a vegan recipe blog, or is this just my little corner of the Internet where I ramble on senselessly about nail polish and post pictures of the cutest kids you’ve ever seen?


(Full disclosure: I asked them to hold hands. Still, awww….:)

Recently, you’ve certainly been confused. Truly, why do you keep coming back?


Hopefully, this gingerbread will once again earn me your favor because I broke about 1000 rules making it.

Submitted to Meatless Mondays A-Z

Better With Veggies

1. I’m linking up to Better With Veggies Meatless Mondays A-Z party. We’re on letter F, for flax. This week I’m supposed to make a recipe someone else created with flax. I’m breaking the rule.


2. Today is National Gingersnap Day! I’m participating! Except, this is gingerbread. Close enough. Still, breaking the rules.


3. Finally, ummmm…it’s summer. What crazy loon bakes gingerbread in the middle of summer? Certainly your weather is just as hot, if not worse, but this is what we’re looking at in my neck of the woods.


All normal bloggers are sharing recipes for Vegan Espresso Fudgesicles and Peanut Butter Pops, and I come at you with gingerbread?

Totally breaking the rules.


But this recipe, inspired by Shutterbean, gave me a great way to use up some of my cherries, and if your family doesn’t like cherries, that apparently doesn’t matter because my mom thought it tasted like peaches.

Peach gingerbread with no peaches involved? Sounds right up my rule breaking alley…

Rainier Cherry Gingerbread

Adapted from Shutterbean’s Sticky Cranberry Gingerbread

2 cups fresh, pitted rainier cherries
3/4 cup sugar
1 TBS water
1/2 cup Earth Balance Vegan butter
2/3 cup brown sugar
1/2 cup almond milk
1/2 cup molasses
1 cup AP flour
1/2 cup WW pastry flour
1 TBS ground ginger
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground black pepper
2 flax eggs (2 TBS ground flax seed mixed with 6 TBS warm water)


In a medium saucepan, combine cherries, granulated sugar and water over medium heat. As the cherries soften, chop them up a little with your spoon. Simmer about 15 minutes.

In a different medium saucepan, combine earth balance, almond milk, brown sugar and molasses. Bring to a slight simmer, just until melted together.

In a large mixing bowl, combine remaining dry ingredients (not flax).

Add butter/sugar mixture to flour mixture. Add flax egg. Pour into a greased 9 in baking pan. Dollop cherries on top. Bake for 50 minutes at 350.


One response »

  1. Can’t wait to try this…I love gingerbread.


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