John Myers
Ingredients for 1 servings:
- 170 g Hokkaido pumpkin(s)
- 1 small apple, approx. 120 g
- 60 ml whole milk
- 30 g butter
- 1 m.-sized egg(s)
- 50 g cane sugar
- 4 tsp gingerbread spice
- 100 g hazelnuts, ground
- 100 g wholemeal spelt flour
- ½ pack of baking powder
- 4 tbsp almond flakes or chopped almonds
- 25 wafers, approx. 5 cm diameter
- 2 tbsp almond flakes for garnish
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
makes about 25 pieces
Finely grate the pumpkin and peeled apple. Grating by hand will take the most time. Heat the milk and pour it over the dough. Melt the butter and stir in the beaten egg. Mix the dry ingredients (raw brown sugar, spices, nuts, almond slivers, flour, and baking powder) and fold in. Preheat the oven to 175°C (convection oven). Spread the gingerbread mixture on the wafers and garnish with the remaining almond slivers. Makes about 25 pieces = 1 baking tray. Bake on the middle rack for about 25 minutes and then let cool on a wire rack. Variation: Use carrot instead of pumpkin – then use 40g of sugar and 3 tbsp of spices.
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