For the vegan gingerbread, heat coconut blossom syrup, dandelion honey, raw sugar and oil in a saucepan. Stir well and allow to cool.
Mix flour with baking soda, stir in gingerbread spice, then add the stirred bebe mixture to the syrup mixture, stir through and mix with the flour.
The dough must rest for about a day. Then roll out on flour 7 mm thick and cut into any shapes, brush with water, cover with candied fruit ect. and bake at 180 degrees for about 12 minutes.
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