Tina's vegan almond gingerbread

Ingredients for 1 servings:

• 100 g beet syrup
• 25 g raw cane sugar
• ½ m.-sized banana(s)
• 1 pinch of salt
• ½ orange(s) (organic), zest
• 1 lemon(s) (organic), zest
• 1 ½ tsp, heaped gingerbread spice
• 1 tsp, leveled ammonium bicarbonate or potash
• 1 tbsp water
• 50 g apricot(s), dried, unsulphured
• 25 g prunes, unsulphured
• Water for soaking
• 100 g wholemeal wheat flour or wholemeal spelt flour
• 100 g almond(s), finely ground
• 65 g almonds, slivered
• 22 wafers (5 cm)
• 35 g dark chocolate, vegan, possibly with brittle
• 5 g coconut oil
• n. B. almond(s) or dried fruit for garnishing

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 11 hours 30 minutes

Whole grain, more almond than flour, fruity and soft

Soak the dried plums in a little water. They should spread throughout the batter. One hour is enough. Heat half of the sugar beet syrup in a small saucepan while stirring, dissolving the sugar. Quickly add it to the remaining syrup in a large bowl. Let cool. Finely grind the pears and the first batch of almonds (with skin and spices, if desired). Cut the hard apricots into small pieces. These will remain visible in the batter, rather than the candied orange peel. To make the sticks, place a small amount of almonds in boiling water for 5 minutes. Squeeze out the skins and, while still warm, cut lengthwise into 4-5 pieces. This prevents crumbs. Mash the banana with a fork and beat well, then add to the syrup. Stir the orange and lemon zest well into the mixture. Dissolve the raising agent in the water in a small bowl and add it. Add the soft plums, without the water, flour, ground almonds, salt, and gingerbread spice to the dough and knead everything thoroughly with a fork or dough hook. Finally, add the apricots and slivered almonds. You can still manage this with a fork for 2 servings. If making multiple servings, reserve 1 teaspoon of slivered almonds and apricots! Line a baking sheet with parchment paper. Spread the dough onto the wafers, making sure to press down the edges firmly. This works quite well with a fork and a moistened finger, but be careful not to split the wafers. For the last 5 wafers, the dough will contain almost no almonds and apricots, so add the reserved teaspoon. Let the finished trays dry overnight. Preheat the oven to 180°C (top/bottom heat, fan: 160°C). Bake the gingerbread for about 20 minutes and let it cool on a wire rack. Melt the chocolate and coconut oil in a double boiler. Brush the mixture thinly over the cold gingerbread, pressing in additional almond pieces or dried fruit if desired. 1 serving = 1 baking tray. Two baking trays can also be used in the oven using fan-assisted oven. Tip: Gingerbread spice usually consists of cinnamon, allspice, ginger, cardamom, cloves, and coriander. You can also add the following spices: nutmeg, mace, star anise, a little anise, and fennel. If you’re grinding your own almonds, you can buy the spices whole and add them in.