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Vegan gingerbread from the tray

updated

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Ingredients for 1 servings:

  • 100 g potato starch
  • 250 g flour, gluten-free
  • 70 g cocoa, (baking)
  • 50 g sugar
  • 1 packet of baking powder
  • 1 pack of gingerbread spice
  • 2 pinches of salt
  • 140 ml sunflower oil
  • 450 ml oat milk (oat drink) or soy milk
  • 150 ml beet syrup
  • powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Also suitable for allergy sufferers – nut-free and gluten-free.

First, combine the starch, flour, cocoa, sugar, baking powder, and spices. Then gradually stir in the oil, milk, and syrup. This should form a smooth batter. Pour the batter onto a baking sheet lined with parchment paper and bake at 160 degrees Celsius for about 30 minutes to prevent the gluten-free dough from drying out too much. Do the toothpick test. Once cooled, cut into diamond shapes and dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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