Vegan Nuremberg gingerbread

Ingredients for 1 servings:

• 200 g beet syrup
• 50 g brown sugar
• ½ banana(s)
• 1 pinch of salt
• 1 lemon(s), untreated, grated peel
• 2 tsp gingerbread spice
• 2 tsp potash
• 50 g candied orange peel
• 50 g candied lemon peel
• 300 g wheat flour
• 100 g almond sticks
• 30 wafers, diameter 7 cm
• 250 g powdered sugar
• 15 g cocoa powder
• 15 g coconut oil, melted
• some water
• 30 half almonds, peeled
• 30 cherry(s), candied

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

egg-free, without honey, makes about 30 pieces

Heat the honey and sugar in a small saucepan, stirring until the sugar has dissolved. Allow to cool and then transfer to a large bowl. Stir the mashed banana, cocoa, lemon zest, and gingerbread spice into the mixture. In a small bowl, stir the potash with 2 tablespoons of water until smooth and add to the mixture. Finely chop the candied orange and lemon peel and add to the dough. Knead into a dough with the flour and almond slivers. Preheat the oven (top/bottom heat 18°C, fan oven 160°C, gas mark 2). Dust the work surface with flour and roll out the dough to a thickness of 1 cm. Cut out round gingerbread cookies about 6 cm in diameter. Line a baking tray with baking paper and place the wafers on top. Place the gingerbread cookies on the baking sheets, moistening slightly if necessary and pressing down to ensure the cookies stick. Bake the gingerbread cookies for about 20 minutes. Allow to cool on a wire rack. Melt the coconut oil. Combine 125g of powdered sugar with the cocoa powder and stir in just enough warm water to create a very thick mixture. Stir in the melted coconut oil. Cover half of the gingerbread with the glaze. Mix the remaining 125g of powdered sugar with warm water to form a glaze and cover the other half of the gingerbread with it. Decorate the gingerbread with the almond halves and candied cherries, if desired.