gingerbread [vegan]

Today, I walked out of my last final exam of the semester. No matter how many times I've done that before, I'm never prepared for how surreal it feels to suddenly be free from academic obligations. When you're caught up in the tornado that is finals week, losing sleep over papers and cramming biology vocab and physics equations into your brain, it's so easy to lose track of time and forget what's happening outside the college bubble.

If there's anything alerting me to the approaching holidays, it's the return of pumpkin spice and gingerbread items at the campus coffee shop. Nothing sets me in the mood for wrapping presents, stringing lights and anticipating snow more than the scent of warm spices does.

gingerbread [vegan]
1 1/4 cup all-purp flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cinnamon
1/2 cup oil (I used corn oil)
1/2 cup warm water
1/4 cup fancy molasses
2 tbs apple cider vinegar
1 tsp vanilla
1/2 cup + 2 Tbs brown granulated sugar

Yields 1 loaf

1. In a bowl, mix the flours, baking soda, salt and ginger/nutmeg/cinnamon.
2. In a separate bowl, combine the oil, warm water, molasses, vinegar, vanilla and sugars.
3. Fold the wet and dry mixtures together until just combined.
4. Pour into greased baking pan, and bake at 350 for 35-40 minutes.

This gingerbread was spicy and sweet and delicious, and what's even better is that it still retains a great flavor and texture even after being in the fridge for a few days.

My friend Joy enjoying a slice of vegan gingerbread. Teehee.