This delicious Persian version of gingerbread, made with fresh ginger, is a family recipe, passed down generations in our Sangesari family, and now made plant-based.
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You’ll Love Persian Gingerbread
- “Noon” is bread in Persian and “Zanjebil” is ginger. This recipe is for a Persian version of gingerbread.
- This recipe is so easy, using fresh ginger and just a few ingredients.
- Noon-e-Zanjebili is a delicious treat, with just a touch of sweetness, and perfect to enjoy with a cup of tea.
- This recipe has been passed down generations in my family, and now it is made vegan.
Ingredients/Equipment Notes
To make this delicious Persian gingerbread, you will need the following ingredients (full measurements are in the recipe card below):
- 1 cup sugar
- ½ cup oil
- ½ cup plain, unsweetened yogurt
- 2 vegan “eggs”
- we used 1/2 cup of Just Egg but you could do other alternatives like 2 Tbsp ground flaxseed mixed with 6 Tbsp water
- 1 ¾ tsp baking powder
- 2 Tbsp fresh grated ginger
- 2 cups whole wheat flour
- 1 3/4 cups all-purpose flour (add more if still dough is still sticky)
You will also need the following equipment:
- Rolling pin
- Baking mat
- Baking pan
- Cookie cutter (optional)
How to Make Persian Gingerbread
- Preheat oven to 350°F
- In a large mixing bowl, combine sugar, oil, vegan yogurt, and vegan eggs. Mix well until smooth.
- Add baking powder and ginger, stirring to incorporate.
- Gradually add the whole wheat flour and all-purpose flour, mixing until a soft dough forms.
- Lightly flour a surface and roll out the dough to about ½ inch thick.
- Use cookie cutters or a knife to shape the dough as desired.
- Place the shaped dough onto a lined or greased baking sheet.
- Bake for 20-25 minutes, or until the cookies are lightly golden and firm.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Serve Persian Gingerbread
This Noon-e-Zanjebili has a touch of sweetness and is delicious served with a cup of Persian tea. Include this Persian gingerbead as part of any Persian tea party. See some of our other desserts on the blog below:
Recipe Tips
– You can use our dairy-free yogurt recipe to make the Noon-e-Zanjebili. Otherwise, we recommend a plain, unsweetened plant-based yogurt. We like Forager or Kite Hill brands.
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
Print
Noon-e-Zanjebili
Description
A Persian Gingerbread
Ingredients
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup plain, unsweetened yogurt
- 2 vegan “eggs”* – 1/2 cup Just Egg
- 1 3/4 tsp baking powder
- 2 Tbsp fresh grated ginger
- 2 cups whole wheat flour
- 1 3/4 cups all-purpose flour (add more if still dough is still sticky)
Instructions
- Preheat oven to 350°F
- In a large mixing bowl, combine sugar, oil, vegan yogurt, and vegan eggs. Mix well until smooth.
- Add baking powder and ginger, stirring to incorporate
- Gradually add the whole wheat flour and all-purpose flour, mixing until a soft dough forms
- Lightly flour a surface and roll out the dough to about ½ inch thick
- Use cookie cutters or a knife to shape the dough as desired
- Place the shaped dough onto a lined or greased baking sheet
- Bake for 20-25 minutes, or until the cookies are lightly golden and firm
- Let cool on the baking sheet for a few minutes before transferring to a wire rack
Notes
We used 1/2 cup of Just Egg but you could do other egg alternatives like 2 Tbsp ground flaxseed mixed with 6 Tbsp water