I wanted to make something that had a crust made of gingerbread cookies so I came up with this recipe. For the filling I got the idea from the Lemon Bars recipe from Veganomicon (Buy yourself a copy if you haven’t already!), although I switched lemons to oranges and added some ginger. The cardamom-aniseed syrup tastes like Christmas, too, so this makes a great dessert for your Christmas eve dinner.
For the crust:
400 g/14 oz gingerbread cookies, crushed
1/2 cup soy milk
1/4 cup melted vegan margarine
Mix all ingredients and put the mixture into a baking pan (about 9 x 13 inches) and press it firmly into an even layer. Bake it in 200 C/390 F for 10 minutes.
For the filling:
1 1/3 cups water
3 tablespoons agar flakes
1 1/4 powdered sugar
1/8 teaspoons turmeric
1/4 teaspoon ginger
2/3 cup fresh orange juice
3 tablespoons arrowroot powder
1 tablespoon grated orange zest
1/4 cup soy milk
- Soak the agar flakes in the water for about 15 minutes. Meanwhile, squeeze the orange juice and grate the zest. Mix the arrowroot to the orange juice.
- Boil the agar flakes for 10 minutes and then add powdered sugar, turmeric and ginger. Boil the mixture for about 3 minutes.
- Bring the heat to medium and add the arrowroot mixture, orange zest and soy milk. Let it boil for 5 minutes or until it thickens. Remember to stirr it the whole time.
- Pour the filling on top of the crust and let the whole thing cool down in the fridge for 2-3 hours.
For the syrup:
3/4 cup sugar
1 1/4 cups water
15 whole cardamom seeds
2 star aniseeds
2 cinnamon sticks
pinch of ginger
Mix the ingredients and boil for about 10 minutes.
Finally, cut the gingerbread-orange layer into squares and decorate them with the syrup and some powdered sugar.