John Myers
Ingredients for 1 servings:
- 50 g candied orange peel
- 50 g candied lemon peel
- 50 g dark chocolate
- 4 packs of egg substitute
- 200 ml rice milk (rice drink)
- 130 g raw cane sugar
- 150 g almonds, ground
- 180 g hazelnuts, ground
- 1 tsp cinnamon powder
- 2 tsp gingerbread spice
- Baking wafers
- 100 g dark chocolate for the icing
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
super tasty and immediately soft without storage time
Finely chop the candied orange and lemon peel and chocolate. Mix the egg substitute with 200 ml of rice milk and let it stand for 10 minutes. Mix all ingredients well in a large bowl. Preheat oven to 180°C (top/bottom heat). Using an ice cream scoop and a teaspoon, place a walnut-sized amount of batter onto the wafers. I then place the wafer on an upturned shot glass and, with moistened hands, shape the batter into a round. Place the gingerbread on a baking sheet lined with baking paper and bake for about 15 minutes. Let the gingerbread cool and then cover with melted chocolate.
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