Gingerbread, Vegan and Gluten-free
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 1 d 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 tablespoon flaxseed, ground (linseed)
- 140 ml milk, plant-based (rice milk, soy milk)
- 300 g almond (s), round
- 75 g walnuts, rouhly chopped
- 5 almond (s) (bitter almonds)
- 60 g orane peel
- 60 g lemon peel
- 1 teaspoon lemon peel
- 2 teaspoons tartar baking powder
- 130 g aave syrup
- 50 g maple syrup, rade C
- 50 g suar, brown
- 3 teaspoons apricot jam
- 3 tablespoon gingerbread spice
- 24 wafers, gluten-free
- 100 g couverture, black
- 15 g coconut fat, hard
Print Recipe
Pin Recipe Instructions
- Finely grind the crushed linseed until it reaches the flour level. Put this flour in the mixing bowl together with the vegetable drink and set aside to swell.
- Prepare the solids in a second bowl: weigh the almond flour, walnuts, lemon peel, orange peel, baking powder, lemon peel and spices. Wrap the five bitter almonds in some cling film and use a hammer to make flour. Add the bitter almond flour to the remaining dry ingredients and mix.
- Briefly whip the linseed milk with the electric mixer, then stir in the sugars and the apricot jam. Mix in the solids spoon by spoon while stirring until everything becomes a sticky brown mass.
- Spread out two baking papers the size of a tray on the trays and place 12 wafers on each paper. Place a tablespoonful of batter on each wafer.
- Prepare a bowl of water and moisten your hands. Form the dough flat and smooth on the wafers, the water prevents it from sticking. Moisten your hands again every 1 or 2 gingerbread cookies, but do not create a flood so that the wafers do not soften too much. When all the gingerbread cookies are smooth, put them in a safe place and let them dry for 24 hours.
- The following day, preheat the oven to 160 ° C top / bottom heat and bake the gingerbread for 15 minutes.
- After cooling, chop the chocolate and melt it with the coconut oil in the microwave or a water bath. Dip the gingerbread, drain and put back on the baking sheet so that the coating hardens.
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