Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. The following day, preheat the oven to 160 ° C top / bottom heat and bake the gingerbread for 15 minutes.
7. 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.