Gingerbread, vegan and gluten-free

Ingredients for 1 servings:

• 3 tbsp flaxseed, ground (linseed)
• 140 ml milk, plant-based (rice milk, soy milk)
• 300 g ground almonds
• 75 g walnuts, coarsely chopped
• 5 almonds (bitter almonds)
• 60 g candied orange peel
• 60 g candied lemon
• 1 tsp lemon peel
• 2 tsp cream of tartar baking powder
• 130 g agave syrup
• 50 g maple syrup, degrees C
• 50 g brown sugar
• 3 tsp apricot jam
• 3 tbsp gingerbread spice
• 24 wafers, gluten-free
• 100 g black chocolate coating
• 15 g coconut oil, hard

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 55 minutes

Elisen gingerbread

Grind the ground flaxseed finely to a flour stage. Add this flour to the mixing bowl along with the plant-based milk and set aside to swell. In a second bowl, prepare the solids: Weigh the almond flour, walnuts, candied lemon peel, candied orange peel, baking powder, lemon zest, and spices. Wrap the five bitter almonds in some plastic wrap and mash them into flour with a hammer. Add the bitter almond flour to the remaining dry ingredients and mix. Briefly beat the flaxseed milk with an electric mixer, then stir in the sugars and apricot jam. While continuing to stir, add the solids a spoonful at a time until everything forms a sticky brown mass. Spread two baking sheet-sized sheets of baking paper on the baking sheets and place 12 wafers on each sheet. Place a tablespoon of batter on each wafer. Prepare a bowl of water and moisten your hands. Form the dough onto the wafers and spread it out flat and smooth; the water will prevent it from sticking. Moisten your hands again every 1 to 2 gingerbread cookies, but don’t over-moisten them, so the wafers don’t become too soft. Once all the gingerbread cookies have a smooth surface, place them in a safe place and let them dry for 24 hours. The next day, preheat the oven to 160°C (top/bottom heat) and bake the gingerbread cookies for 15 minutes. Once cooled, chop the chocolate and melt it with the coconut oil in the microwave or a double boiler. Dip the gingerbread cookies in the chocolate, let them drain, and return them to the baking sheet to allow the coating to harden.