Vegan gingerbread with potatoes

Ingredients for 1 servings:

• 200 g potatoes, already cooked
• 50 ml almond milk (almond drink) or other plant-based milk
• 125 g margarine, vegan
• 200 g sugar
• 3 tbsp wheat flour
• 220 g spelt flour
• 2 tsp baking powder
• 15 g gingerbread spice
• 200 g nuts, ground
• 1 tsp lemon zest, grated, optional
• 200 g dark chocolate coating
• 1 tsp, heaped coconut oil

Instructions

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

Peel the cooked potatoes, chop them into small pieces, and mix or puree them with the milk until smooth. Preheat the oven to 200 degrees Celsius (top/bottom heat). Beat the margarine, sugar, and wheat flour until fluffy. Then add all the remaining ingredients and mix. Line baking sheets with baking paper. Form 18 equal-sized balls from the dough and press them flat onto the sheets. Flatten the edges slightly. The gingerbread should have a diameter of approximately 10 cm (4 inches). Bake the gingerbread one after the other on the middle rack for approximately 15 minutes each. Melt the chocolate coating with the coconut oil in a double boiler and spread it over the cooled gingerbread. I always place my bowl of chocolate coating in the switched-off oven after baking. When the gingerbread has cooled, the chocolate will have the right consistency.